Chipotle Butternut Squash and White Bean Dip
Hands-on time
Total time
Author: Erica
Ingredients
For the dip:
- 3 cups packed roasted butternut squash* (or 2 cups if already pureed)
- 1 14-oz can white beans, drained and rinsed (cannellini or Great Northern both work)
- 2 cloves garlic, roughly chopped
- 6 Tbsp fresh lemon juice (from about 1 1/2 lemons)
- 2 Tbsp nutritional yeast (entirely optional)
- 1 Tbsp chipotle Tabasco sauce
- 1/2 tsp onion powder
For serving:
- chopped cilantro
- tortilla chips or veggies
Instructions
- Add all dip ingredients to a blender or food processor. Puree until smooth, stopping to scrape down the sides as necessary.
- Scoop dip into serving dish and top with chopped cilantro. Serve with tortilla chips or veggies. Enjoy!
- Leftover dip can be kept covered in the fridge for 3-5 days. Refrigerated dip will be firmer, so add a tablespoon or two of water or lemon juice to get it back to your desired consistency, or bring up to room temperature before serving.
Notes
Inspired by Oh She Glows.
*To roast the squash: Preheat oven to 375. Halve the butternut squash lengthwise and scoop out seeds. Place face down in a baking dish and fill with 1/2 inch water. Roast until fork tender, about 45 minutes (depending on the size of the squash). Scoop out to measure packed cups.
*To roast the squash: Preheat oven to 375. Halve the butternut squash lengthwise and scoop out seeds. Place face down in a baking dish and fill with 1/2 inch water. Roast until fork tender, about 45 minutes (depending on the size of the squash). Scoop out to measure packed cups.
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2013/11/chipotle-butternut-squash-and-white-bean-dip/