Appetizers and Snacks · No. 17
Harvest Dip
Harvest dip puts a seasonal spin on creamy party dip, combining roasted butternut squash, cream cheese, mayo, Parmesan and fresh sage for big fall flavor in every scoop.
Serves 1Total time 1 hr 30 min128 calories per servingItalianAppetizer
Ingredients
- 2 cups cubed peeled butternut squash
- 1/2 large sweet onion, roughly chopped
- 3 tablespoons olive oil
- 1/4 teaspoon crushed red pepper flakes
- 1 package (8 ounces) cream cheese, softened
- 1 cup shredded Parmesan cheese, divided
- 1/4 cup mayonnaise
- 1 tablespoon minced fresh sage
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Optional: Crackers, assorted fruits and vegetables, or crostini, for dipping
Method
- Preheat the oven to 350°F. Arrange the chopped squash and onion on a foil-lined 15x10x1-inch baking pan. In a small bowl, combine the red pepper flakes and olive oil. Drizzle the mixture over the vegetables and toss to coat them. Bake the squash and onion, uncovered, for 45 to 50 minutes or until they're very tender, stirring occasionally.
- Let the squash and onion cool slightly, then transfer them to a food processor. Add the cream cheese, mayonnaise, sage, salt, pepper and 1/2 cup of Parmesan cheese. Process until the mixture is smooth and well combined.
- Increase the oven temperature to 375°. Transfer the dip to a greased 1-1/2-quart baking dish and sprinkle the remaining Parmesan cheese over the top. Bake until the dip is heated through,and cheese is melted and bubbly, about 30 to 35 minutes.
- Serve the harvest dip warm with assorted dippers like crackers, fruit, vegetables and/or crostini.
Notes
- Times from the recipe page: prep 60 min, cook 30 min, total 90 min.
- 128 calories per serving, from the recipe page (yield as listed: 1 quart).
- Recipe and photo from Taste of Home (tasteofhome.com), by Sharon Lehman, RDN. Saved for personal use.