Try this easy butternut squash dip with creamy Gorgonzola blue cheese and hot chili oil drizzle for a fantastic appetizer this fall.
Butternut squash is one of those delicious menu items you see in the fall. Typically it's a creamy butternut squash soup. However, today I'm sharing a yummy party dip using butternut squash with blue cheese and a little chili crisp oil drizzle for some added heat.
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Making Butternut Squash Dip
Ingredients
- Butternut Squash
- Garlic
- Olive Oil
- Salt
- Black Pepper
- Gorgonzola Cheese
- Chili Crisp Oil
- Lemon
Step 1. - Toss the squash with a couple of cloves of garlic, salt, and pepper in olive oil.
Note: I used store bought butternut squash cubes as cutting the squash is a little difficult and this saves time.
Step 2. - Roast the squash and garlic in the oven until they are soft and lightly browned.
Here's what it looks like after roasting.
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Step 3. - Puree the squash and garlic in a food processor or blender.
Step 4. - Add blue cheese, lemon juice, and zest and process until smooth.
Step 5. - The final step is to transfer the dip to a serving bowl and drizzle some hot chilies in oil around the edge. Serve it with chips, crackers, and veggie sticks.
Options and Substitutions
- You can skip the chili oil or if you love it you could add it straight into the dip during processing.
- You could boil the squash instead of roasting it. The flavor will be different but you may like it that way.
- Make it very mild by substituting cream cheese for the blue cheese. Or try a different cheese such as cottage cheese or feta cheese.
We really liked this dip. Everyone thought it was hummus to look at it, but it tastes very different. It's nice and light and with the chili crisp oil drizzle just around the edge, we could satisfy those who don't like the heat and those who love it.
More Butternut Squash Recipes
Butternut Squash Dip with Blue Cheese and Chili Oil
Ingredients
- 1 pound Butternut Squash cubes
- 2 cloves Garlic
- 2 tablespoons Olive Oil
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1/3 cup Gorgonzola Cheese
- 1 teaspoon Chili Crisp Oil
- zest and juice of 1/2 a lemon
Instructions
- Toss the cubes of butternut squash, garlic cloves, salt, and black pepper together with olive oil in a mixing bowl.
- Spread the butternut squash pieces and garlic evenly on a baking dish.
- Roast in the oven at 400 degrees for 30 minutes.
- Process the garlic and butternut squash in a food processor or blender.
- Add Gorgonzola cheese, lemon juice, and lemon zest and process until smooth.
- Transfer to a serving bowl and drizzle a teaspoon of chili crisp oil around the edge.
- Serve with crackers, tortillas, and cut up vegetables such as carrot sticks, celery, and bell peppers.
Nutrition
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
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