Directions:
- Preheat oven to 375º.
- Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a large bowl using a rubber spatula.
- Melt butter in a skillet over medium-high heat. Add leek; sauté 5 minutes or until tender. Remove from heat, and stir in thyme and salt. Place strained yogurt, goat cheese, and remaining ingredients in a large bowl, and beat with a mixer at medium speed just until smooth. Stir in leek mixture. Spoon pumpkin mixture into a 1-quart baking dish. Bake at 375º for 25 minutes or until dip is bubbly and lightly browned. Serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 163.16 Kcal (683 kJ) | ||
| Calories from fat | 47.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.28g | 8% | |
|---|---|---|---|
| Cholesterol | 15.26mg | 5% | |
| Sodium | 962.85mg | 40% | |
| Potassium | 387.37mg | 8% | |
| Total Carbs | 15.98g | 5% | |
| Sugars | 12.22g | 49% | |
| Dietary Fiber | 0.93g | 4% | |
| Protein | 13.51g | 27% | |
| Vitamin C | 5.8mg | 10% | |
| Iron | 1.7mg | 9% | |
| Calcium | 354.8mg | 35% | |
| Amount Per 100 g | |||
| Calories | 77.41 Kcal (324 kJ) | ||
| Calories from fat | 22.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.5g | 8% | |
|---|---|---|---|
| Cholesterol | 7.24mg | 5% | |
| Sodium | 456.83mg | 40% | |
| Potassium | 183.79mg | 8% | |
| Total Carbs | 7.58g | 5% | |
| Sugars | 5.8g | 49% | |
| Dietary Fiber | 0.44g | 4% | |
| Protein | 6.41g | 27% | |
| Vitamin C | 2.7mg | 10% | |
| Iron | 0.8mg | 9% | |
| Calcium | 168.3mg | 35% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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