Pumpkin mascarpone pancetta dip

Tired of the same old football dip recipes? Try this one for something upscale and  a little different. It’s sweet, hot, the pancetta is crispy and mascarpone is creamy. It takes 5 minutes to make with softened mascarpone.

 

 

 

Ingredients
1 29 oz can pumpkin
1 16 oz container of mascarpone, softened
1/2 lb pancetta, not sliced
1/2 to 1 tsp hot sauce
Method
Dice pancetta into 1/4″ pieces. Saute over medium-low heat until crispy. Set aside.
In a saucepan, add pumpkin, mascarpone (save one dollop for garnish) and desired amount of hot sauce. Heat until bubbly and combined. Remove from heat and stir in pancetta, adding a drizzle of the pan grease over the top. Add garnish dollop. Serve with chips.

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