Savory roasted pumpkin dip packs tons of flavor. Make it from scratch in thirty minutes.
If you use a liquid other than pumpkin ale consider adding 1/2 tsp or a bit more of pumpkin spice to compensate for the loss of flavor normally contributed by the pumpkin ale.
If you'd like it extra spicy, do not clean out all of the seeds from the jalapeno.
If you feel like the dip lacks in acidity feel free to add balsamic vinegar - start with 1 tsp and go from there.
Store refrigerated and in an air tight container. It should save well for up to five days.
Approximate yield is 2 cups.