Ingredients

• 4 slices thick-cut bacon, chopped
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 clove garlic, minced
• 1 12-ounce bottle hard cider
• 1/2 cup pure pumpkin puree
• 1 teaspoon dijon mustard
• 1 teaspoon Worcestershire sauce
• Kosher salt
• 1/4 teaspoon pumpkin pie spice
• Pinch of cayenne pepper
• 4 ounces cream cheese, cut into pieces
• 3 cups shredded cheddar cheese (about 12 ounces)
• Chopped fresh chives, for topping

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Instructions

1. Cook the bacon in a medium skillet over medium heat, stirring occasionally, until browned and crisp, about 7 minutes. Transfer to a paper towel-lined plate to drain.
2. Melt the butter in a medium saucepan over medium heat. Whisk in the flour and garlic; cook, stirring, until incorporated, about 2 minutes. Whisk in the cider, pumpkin puree, mustard, Worcestershire sauce, 1/2 teaspoon salt, the pie spice and cayenne until smooth. Bring to a simmer and cook, stirring occasionally, until thickened, about 3 minutes.
3. Gradually whisk in the cream cheese and cheddar until melted and smooth, about 2 minutes. Transfer the dip to a bowl; top with the bacon and chives.
4. Serve with sliced apples or raisin-nut bread.
5. Photograph by Kana Okada