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Hot pumpkin and Swiss from here dip

Hot pumpkin and Swiss from here dip

6 to 8 portions


  • 2 tsp. (10 ml) cornstarch
  • ¾ cup (180 ml) milk
  • 1 cup (250 ml) pumpkin or squash purée
  • 1½ cup (375 ml) Swiss from here, grated
  • 1 tsp. (5 ml) fresh chives, chopped
  • 1 pinch ground nutmeg
  • Salt and freshly ground pepper, to taste
  • 1–2 tbsp. (15–30 ml) Graham cracker crumbs
  • Raw vegetables, baguette or crackers


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  • In a wide, shallow microwaveable bowl, mix the cornstarch into the milk. Add the pumpkin or squash purée, grated cheese, chives, nutmeg, salt and pepper.
  • Microwave on high for 2½ minutes. Stir and microwave for 2½ more minutes. Stir well until all the cheese is melted and the dip is smooth.
  • Sprinkle Graham cracker crumbs and serve immediately with raw vegetables, bread or crackers.


  • The hot dip can be made in advance and stored in the refrigerator for 3 to 5 days. Top with Graham cracker crumbs just before serving, after heating up the dip in the microwave.