SQUASH DIP
This is a creamy butternut squash dip made with goat cheese and roasted garlic then topped with a sprinkling of walnuts. A beautifully colored dip for Fall entertaining. Serve with chips or slices of French bread.
Provided by favabeens
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 50m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Brush the cut side of the squash halves with some of the olive oil, and place them oiled side down on a baking sheet. Cut the top off of the head of garlic, and drizzle the remaining olive oil over it. Wrap in aluminum foil, and place on the baking sheet with the squash.
- Bake for about 40 minutes, or until the squash can easily be pierced with a fork. Scoop the squash out of its skin, and place in a serving bowl. Squeeze the cloves of garlic out of their skins, and into the bowl with the squash. Mash until smooth. Stir in the goat cheese and lemon juice until well blended. Sprinkle walnuts over the top. Serve warm or at room temperature.
Nutrition Facts : Calories 195.2 calories, Carbohydrate 15.7 g, Cholesterol 20.3 mg, Fat 12.8 g, Fiber 2.8 g, Protein 7.4 g, SaturatedFat 5.9 g, Sodium 137.5 mg, Sugar 3.1 g
WINTER SQUASH DIP
For a festive presentation, serve this Winter Squash Dip appetizer in a large, round, hollowed-out squash, such as a turban.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 6 cups
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees. Place squash on a rimmed baking sheet. Drizzle with oil, season with salt and pepper, and toss. Spread squash in a single layer. Place garlic on a piece of parchment-lined foil. Drizzle with oil, and wrap loosely. Place on baking sheet with squash. Bake until squash is soft and golden brown, about 50 minutes. Let cool slightly.
- Meanwhile, melt 4 tablespoons butter in a skillet over medium heat. Add scallions, and cook, stirring occasionally, until softened, about 4 minutes.
- Scoop flesh from squash, and transfer to a food processor. Squeeze garlic from skins, and add to squash. Add scallions and chipotles, and pulse until smooth. Add remaining 6 tablespoons butter, the sour cream, cream cheese, Parmesan, and lemon juice, and pulse until just combined but not smooth. Season with salt and pepper.
- Pour into a hollowed-out squash or a serving bowl. Refrigerate for 1 hour. Sprinkle with paprika, and garnish with pepitas. Serve with breadsticks.
BUTTERNUT SQUASH DIP
Provided by Trish Hall
Categories dips and spreads, appetizer
Time 40m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees.
- Put the squash and garlic onto a baking sheet, and sprinkle with oil; then, roast for about 20 minutes, or until tender.
- Put the squash into a food processor. Squeeze the cloves of garlic out of their skins and into the processor. Add the sage, cumin and cayenne, and puree. Refrigerate, tightly covered. Serve at room temperature.
Nutrition Facts : @context http, Calories 167, UnsaturatedFat 3 grams, Carbohydrate 34 grams, Fat 4 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 13 milligrams, Sugar 6 grams, TransFat 0 grams
YELLOW SQUASH AND ZUCCHINI DIP
This was a popular dip with my circle of friends back when I was twenty-something. After it is made I keep it warm in a crockpot
Provided by ratherbeswimmin
Categories Vegetable
Time 35m
Yield 6 cups
Number Of Ingredients 7
Steps:
- Heat the butter in a saucepan; add in the first 3 ingredients; stir/saute until crisp-tender.
- Add in the remaining ingredients; stir until cheese is melted and mixture is well blended and heated through.
- I transfer dip to a crockpot and keep warm on low heat setting; stir occasionally.
- Serve with tortilla chips.
Nutrition Facts : Calories 254.9, Fat 17.1, SaturatedFat 10.6, Cholesterol 47.4, Sodium 594.5, Carbohydrate 15.7, Fiber 3.6, Sugar 6, Protein 12.6
ROASTED BUTTERNUT SQUASH AND GARLIC DIP
Love dip with your chips as a snack? Have all you can eat with this healthy version that blends roasted butternut squash, tahini, turmeric, and garlic.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 4 cups
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Drizzle cut sides of squash with oil and season with salt. Arrange cut side down on a baking sheet. Arrange garlic head halves in the center of parchment-lined foil. Drizzle with oil, sandwich, and wrap tightly. Transfer to baking sheet with squash and roast until squash and garlic are tender, about 45 minutes.
- When cool enough to handle, scoop squash flesh and squeeze each clove of roasted garlic. Transfer to a food processor with oil, lemon juice, tahini, and turmeric and process until smooth. Season with salt and cayenne. Store dip in an airtight container up to five days.
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