Butternut Squash Dip with Blue Cheese and Chili Oil
This roasted butternut squash dip is combined with creamy blue cheese and topped with a drizzle of chili oil and it tastes delicious. The perfect appetizer dish for the fall season.
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
Serving: 1gCalories: 79kcalCarbohydrates: 7gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 4mgSodium: 202mgPotassium: 216mgFiber: 1gSugar: 1gVitamin A: 6063IUVitamin C: 12mgCalcium: 54mgIron: 0.5mg
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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