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Pumpkin Dip

Pumpkin Dip

Preparation Time: 5 mins

Cooking Time: 30 mins

Serves: makes 200g


250g pumpkin – peeled, deseeded and cut into 3cm chunks
4 cloves garlic – leave skin on
¼ Cup olive oil
30g smoked almonds
100ml olive oil
10g Matchett’s Chilli Sting
¼ tsp salt flakes


Preheat oven to 180 degrees Celsius.
Roast pumpkin and garlic in a little olive oil to a light golden colour.
Allow to cool and peel the garlic. 
Place all the ingredients into a food processor. Blend until very smooth.
Refrigerate until required.  Transfer to a clean serving bowl.
Serve with Matchett’s Water Crackers

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Chilli Sting


Customer Reviews

“Just wanted to say how much we have enjoyed your products. I purchased a hamper from you for my husband for Father’s Day and it was fantastic. We have made some of the recipes from the cookbook and they were so delicious and so easy. All of my family just love the Storm dressing – there is nothing like it. Thank you” Robyn