- 5 minutes
- 25 minutes
- Preheat the oven to 400°F.
Mix together the pumpkin and cream cheese in a medium bowl until evenly combined. Add the Swiss cheese, garlic, sage, salt and pepper and mix to combine.
Transfer the pumpkin mixture to a medium cast iron skillet.
Sprinkle with the shredded mozzarella cheese. Bake for 20-25 minutes until the dip is bubbly and the cheese is melted and lightly browned. Allow to cool 10 minutes before serving.
- Serve the dip warmed with toasted pita chips, sliced baguette and/or cinnamon sugar pita chips.
Recipe Tip: For even more of a fall flavor add 1/4 teaspoon of nutmeg to the dip mixture.