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  • Servings: 4-6

Halloween Queso Fundido

A fiery, molten cheese dip layered with roasted pumpkin, Cara Mia Grilled Piquillo Peppers, and Cara Mia Grilled Artichoke Hearts. Baked until bubbling and streaked with ember-red chili oil, it’s smoky, savory, and Halloween-ready. Perfect for spooky-season entertaining, this show-stopping dip is served right inside roasted pumpkin “bowls” for a festive touch.

Recipe Tip:

Swap the pumpkin for squash or mini peppers, add refried beans for extra heartiness, and spice it up with jalapeños or smoked paprika.

Ingredients:

  • 2–3 small sugar pumpkins (about 4–5 in wide, for serving bowls)
  • 1 tbsp Cara Mia Sun-Dried Tomato Oil (from the jar)
  • 1 clove garlic, minced
  • 1 cup pumpkin purée (not pie filling)
  • ½ cup Cara Mia Grilled Artichoke Hearts, chopped and drained
  • ⅓ cup Cara Mia Sun-Dried Tomatoes, finely chopped
  • 1 cup shredded fontina cheese
  • 1 cup shredded mozzarella
  • 2 tbsp grated Parmesan
  • 1 tsp smoked paprika
  • Pinch red pepper flakes (optional)
  • Salt and black pepper to taste
  • Optional garnish: chili oil swirl, black lava salt

Step by Step:

Step 1: Prep the Pumpkins

Preheat oven to 375°F. Slice tops off pumpkins and scoop out the seeds, leaving about ¾ inch thickness on the sides. Brush the insides with Cara Mia Sun-Dried Tomato Oil and a pinch of salt. Roast for 10–12 minutes, just until slightly tender.

Step 2: Make the Dip

In a skillet, warm 1 tablespoon of Sun-Dried Tomato Oil over medium heat. Add garlic and sauté for 30 seconds until fragrant. Stir in pumpkin purée, cheeses, paprika, and red pepper flakes. Fold in Cara Mia Grilled Artichokes and Sun-Dried Tomatoes, then season with salt and black pepper to taste. Lay the second puff pastry sheet directly on top to sandwich the filling.

Step 3: Assemble & Bake

Spoon the mixture into the roasted pumpkin bowls. Top each with a pinch of Parmesan and a few drops of chili oil for caramelized color. Bake for 10–15 minutes, until bubbling and golden on top.

Step 4: Finish & Serve

Drizzle lightly with chili oil and sprinkle with black lava salt for an ember effect. Serve immediately with tortilla chips, pretzels, or crusty bread.

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