Hot Artichoke Dip with Kabocha Pumpkin

Try this recipe with the guilt-free veggie chips for a perfect pairing.

Serves: 10Hands-on: 15 minutesTotal: 1 hourDifficulty: Easy

Serves: 10


  • 1 kabocha pumpkin
  • 1 Tbsp. olive oil
  • ½ tsp. salt, divided
  • 1 can (10¾ oz.) artichoke hearts, rinsed, drained, and chopped
  • 2 cloves garlic, peeled and minced
  • ¼ cup mayonnaise
  • ½ tsp. Worcestershire sauce
  • ½ cup grated Parmesan cheese
  • ½ tsp. freshly ground black pepper


  • Preheat oven to 350°F. Cut the top off the pumpkin and scoop out the seeds. Rub the inside of the pumpkin with the olive oil and 1/4 teaspoon salt. Place pumpkin on baking sheet and roast for 30 minutes. Carefully discard any juices accumulated in pumpkin.
  • Combine all the remaining ingredients in a large bowl, then scoop into pumpkin and continue to bake, uncovered, for 25 minutes. Serve hot.