Hypnotizing Squash Dip

Author: Canadian Living

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

Ingredients

  • 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

Method

Line 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

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 1.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 18.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Hypnotizing Squash Dip

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