On Wednesday I shared the recipe for the sweet variation of this spicy pumpkin, yam, and white bean dip. The sweet dip's mischievous twin brother, spicy dip, packs a punch of heat and savory spices for a really addicting appetizer. Serve with homemade crunchy Parmesan toasts.
Spicy Pumpkin, Yam & White Bean Dip:
Follow directions for Sweet Pumpkin, Yam & Bean Dip through the Basic Dip recipe. Then:
Add:
1/2 t. cumin
1/2 t. cayenne pepper
1 t. hot sauce
1/2 t. red pepper flakes
salt to taste
Process together until combined, and serve with toasts:
Crunchy Parmesan Toasts: Preheat oven to 350 degrees. Cut 5 large slices of Tuscan pane or sourdough loaf into 1" triangles. Place in a large bowl. Melt 1/4 cup butter over medium heat in the microwave, then slowly pour the butter over the bread as you toss the bread to ensure that each triangle gets some butter. Next, toss with 2 T. grated Parmesan cheese and 1/2 t. salt. Gently spread the triangles out on a baking sheet and bake for 10 minutes in the oven, or until turning golden brown, then turn each piece over and bake on the other side until golden brown. Cool completely either in the oven or on the sheet.
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