1 4-lb. pumpkin, washed and dried
2 T. vegetable oil
2 cloves garlic, minced
4 sliced white bread, toasted and crumbled
6 oz. Swiss cheese, shredded
2 oz. Mozzarella cheese, shredded
1 pint Half and Half
1 t. salt
½ t. pepper ½ t. ground nutmeg
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Preheat oven to 350 degrees.
Cut a 2-inch slice from the top of pumpkin and reserve.
Remove seeds and fibers.
Blend oil and garlic, then rub mixture inside pumpkin and
place in a large roasting pan.
Alternate layers of toasted crumbs and cheeses inside pumpkin.
Combine half and half, salt, pepper and nutmeg.
Pour this mixture over layers.
Replace pumpkin top and bake for 2 hours,
gently stirring after 1 ½ hours. Allow the dip to cool before serving.
Serve with French bread or corn chips.
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