Keep Dracula at bay with this mesmerizing garlic-packed dip. Surround it with crispy “bat wings'” (blue corn tortilla chips).
- Portion size 750 servings
- Credits : Canadian Living Magazine: November 2006
- 1 butternut squash (about 2 lb/1 kg)
- 5 cloves garlic unpeeled
- 1 tablespoon extra virgin olive oil
- 1/2 cup grated Parmesan cheese
- 1/4 cup sour cream
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 pinch ground nutmeg
- 1 tablespoon basil pesto
MethodLine rimmed baking sheet with parchment paper or grease; set aside.
Cut squash in half lengthwise; scrape out seeds and membranes. Brush cut sides and garlic with oil. Arrange squash, cut side down, and garlic on prepared pan. Bake in 350°F (180°C) oven until tender, 45 to 55 minutes. Let cool slightly.
Scrape squash pulp into food processor; squeeze garlic pulp over top, discarding skins. Add Parmesan cheese, 2 tbsp (25 mL) of the sour cream, salt, pepper and nutmeg; puree until smooth. Spoon into shallow serving bowl, smoothing top. (Make-ahead: Cover and refrigerate for up to 2 days.)
In small bowl, blend remaining sour cream with pesto. Using small piping bag fitted with plain tip and starting at centre, pipe into spiral on dip.
Nutritional facts Per 1 tbsp (15 mL): about
- Sodium 45 mg
- Protein 1 g
- Calories 17.0
- Total fat 1 g
- Cholesterol 1 mg
- Saturated fat trace
- Total carbohydrate 2 g
- Iron 1.0
- Folate 1.0
- Calcium 2.0
- Vitamin A 18.0
- Vitamin C 3.0