Cheesy Corn Pumpkin Dip

(Yields 4 servings; 119 kcal, 7g carb, 5g protein, 8g fat per serving)


  • 1/2 cup corn, cooked (from frozen, fresh, or canned)
  • 1/4 cup pumpkin puree 
  • 1/3 cup grated cheddar
  • 4 tbsp cottage cheese
  • 1/4 cup Greek yogurt
  • 1/2 tsp paprika
  • 3 cloves of garlic, chopped
  • 2 tbsp lime juice


  1. Add all ingredients into a food processor and blend until relatively smooth. It’s OK for some corn chunks to be left whole, if desired.
  2. Served chilled or heated up with crackers, tortilla chips, or veggie dippers.