Spinach And Artichoke Dip Baked In A Pumpkin

Spinach And Artichoke Dip Baked In A Pumpkin Ingredients

1 small heirloom pumpkin1 Tbs olive oil5 oz frozen spinach, thawed, drained2 – 14 oz cans artichoke hearts, drained, roughly chopped4 oz cream cheese, softened in microwave1⁄2 cup mayonnaise1⁄2 cup sour cream1 1/2 cup shredded mozzarella1 cup shredded Parmesan1⁄8 tsp nutmeg1 1⁄2 tsp garlic salt1⁄2 tsp cayenne pepper1⁄2 tsp freshly ground pepper

Directions

1. Preheat oven to 350 degrees2. Draw a line with a marker neatly on top of the pumpkin to use as a guide to cut it off. Remove top, reserve. Scrape out seeds and fibers inside pumpkin.3. Rub interior of pumpkin with olive oil4. Mix all ingredients together in a medium bowl5. Fill pumpkin with mixture. Replace top of pumpkin. Wrap in aluminum foil. Place on a cookie sheet in preheated oven.6. Bake 45 minutes. Remove foil. Bake an additional 30 minutes.