Brie & Pumpkin Crab Dip Topped with Crispy Shallots & Salsa Macha

Pairing Suggestion: Dry Rosé 2022

Ingredients for Salsa Macha:

(This will make a whole jar!)

2 Large Dried Ancho Peppers

2 Large Dried Guajillo Peppers

5 Dried Chile de Arbol Peppers

½ C Walnuts

2 C Extra Virgin Olive Oil

1 TBSP Apple Cider Vinegar

4 Garlic Cloves

1 TBSP Sesame Seeds


Rest of Ingredients:

12 oz Brie (I used spreadable brie that had the rind already removed)

16 oz Crab Meat

4 oz Goat Cheese

1 Buttercup Pumpkin

1 tsp Smoked Paprika

Salt & pepper

Olive Oil

Avocado Oil

1 Big Shallot

1 TBSP Honey

1 Baguette



  1. Start by making your Salsa Macha!
  2. Preheat your oven to 350 degrees. Start by removing the seeds & stems from your peppers, then put them on a baking sheet with the walnuts and drizzle olive oil, salt & pepper on everything. Bake in the oven for 2 minutes and then remove your chile de arbol peppers (they’re the smallest and will toast quickly). Put your sheet pan back in the oven for 2 more minutes and then remove your other peppers. Toast the walnuts for 2 more minutes and then throw all your peppers and walnuts into a blender and pulse into a dust.
  3. Heat up your olive oil and add your sesame seeds & minced garlic. Once those start to brown, turn off the heat and pour in your Chile & walnut dust. Stir it all up and let it cool for 10 minutes, then add your apple cider vinegar, stir well.
  4. Next, cut the top off your pumpkin and scoop out the seeds. Hollow out the pumpkin so you have a nice amount of space for your dip! Take any of the usable pumpkin chunks and put them on a baking sheet with some olive oil, salt, pepper, & smoked paprika. Bake for about 10-15 minutes, until tender.
  5. Put your brie, goat cheese, honey, roasted pumpkin, and about a TBSP of olive oil into a blender and blend until smooth. Remove from the blender, mix in your crab (save a little for the top), and then stuff into your pumpkin.
  6. Bake in the oven for 20 minutes, then add the rest of your crab on top and bake for 5-10 more minutes.
  7. While your dip is baking, crisp up your shallot. Put enough avocado oil in a skillet to coat the bottom of the pan, so you can shallow fry the shallot. Slice them into ribbons and then fry in your hot oil for about 5 minutes, until nice & golden brown.
  8. Slice up your baguette and place on a baking sheet with a drizzle of olive oil, salt & pepper. Bake for about 5 minutes, until golden brown!
  9. Take your dip out of the oven, top with crispy shallots and a generous drizzle of salsa macha.
  10. Pour some Dry Rosé, serve, and ENJOY!!

Recipe by: Tess Cardillo

New York State Winery of the Year 2022!