Squash Dip
Fun fall dip, that is full of flavor (and pretty healthy too..only 4 oz of cream cheese). This is great served with veggies or crackers. The recipe has a kick of chipotle but you can always leave it out.
Ingredients
- 1 Butternut Squash roasted
- 4 oz cream cheese
- 1 Can Chickpeas drained and rinsed
- 1/2 cup water more to desired consistency
- 2 cloves garlic
- juice of 1/2 lemon
- 1 tsp ground dried chipolte (used dried chipolte in the nutritional info)
- Salt and Pepper to Taste
- olive oil
Instructions
- Roast butternut squash. Use the method best for you. I cut in 1/2 lengthwise, scoop seeds. Place in baking dish with water, cover with foil and cook at 350 for 30-45 minutes.
- Place all of the ingredients in the Vitamix and puree. Drizzle in olive oil and more water for desired consistency.
- For presentation, I served in a small pie pumpkin and topped with the roasted seeds from the pumpkin.
