It's "what do I do with all this leftover pumpkin?" season! Here's one answer: my Orange Dragon (Asian Pumpkin) dip with Creepy Crudités! I created this recipe for PIX11 (NYC TV) so you won't see it in my best-selling cookbook, but there are of course plenty of other irresistible appetizers AND Asian dishes therein!
Orange Dragon Dip with Creepy Crudités
Makes 3 cups
15 ounces pumpkin purée (from can, or pie pumpkin)
10 ounces plain Greek yogurt
1/4 cup hoisin sauce
1 to 2 tablespoons gochujang (Korean hot pepper paste)
2 teaspoons sesame oil
Juice of 2 limes
1/4 cup chopped fresh cilantro
1 1/2 teaspoons fine salt (or to taste)
1/3 cup sliced-on-the-bias green onions to top (white and green parts)
Crackers and creepy crudités: green and yellow bell peppers, broccoli, radishes, carrots, sprinkled with paprika and topped with sliced black and pimento stuffed green olives
In medium bowl, thoroughly combine purée, yogurt, hoisin, gochujang, sesame oil, lime juice, cilantro.
Refrigerate at least two hours before serving so flavors can meld. Garnish with green onions, serve with crackers and creepy crudités.
💝 ☘️ 🐰 🇺🇸 🤡 🐈⬛ 🎃 🦃 🎅🏼
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