How can I make a vegan version of Butternut Squash and Feta Dip?

To make this dip vegan, you can substitute the feta cheese with a plant-based feta alternative or nutritional yeast for a cheesy flavor. For creaminess, consider using cashew cream or mashed avocado, which will blend well with the butternut squash. It’s a delightful approach that maintains the luscious taste.

Can I freeze this dip?

Yes, you can freeze this Butternut Squash and Feta Dip! Just ensure it's in an airtight container. When you're ready to enjoy it again, allow it to thaw overnight in the fridge and give it a good stir before serving. Although the texture may change slightly, it will still taste delicious.

What can I serve with this dip?

This dip pairs wonderfully with vegetable sticks, pita chips, or crusty bread. You can also use it as a sandwich spread or a topping for grilled meats and roasted vegetables. Feel free to get creative with your pairings!

How long does this dip last in the fridge?

In the fridge, this Butternut Squash and Feta Dip can last about 3 days when stored in an airtight container. To enjoy it at its best, consume it within this time to avoid losing flavor and texture.

What nutritional benefits does this dip offer?

This dip is loaded with vitamins A and C from the butternut squash and offers calcium and protein through the feta cheese. It’s a great snack option that’s healthier than many traditional dips, making it suitable for those looking to add nutritional value to their appetizers or snacks.

Butternut Squash and Feta Dip: A Deliciously Creamy Delight!

Ingredients

Scale

2 cups roasted butternut squash, cubed
1 block (approx. 6 oz) feta cheese
1/4 cup Greek yogurt or cream cheese
1 tablespoon olive oil
1 tablespoon lemon juice
1 small roasted garlic clove
Salt and pepper to taste

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Instructions

Preheat the oven to 400°F. Spread cubed butternut squash on a parchment-lined baking sheet and roast for 25-30 minutes until tender and golden.
Once cooled, combine the roasted squash with feta cheese, Greek yogurt (or cream cheese), roasted garlic, olive oil, and lemon juice in a food processor. Blend until the mixture is creamy and smooth, adjusting seasonings to taste.
Transfer the dip to a serving bowl and chill in the refrigerator for 20 minutes if a firmer texture is desired. Before serving, drizzle olive oil on top and garnish with chili flakes or fresh herbs.

Notes

This dip can be made ahead of time and stored in an airtight container in the fridge for up to 3 days.

Author: Isabella Moreno
Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Appetizer
Method: Blending
Cuisine: Mediterranean
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 150
Sugar: 3g
Sodium: 300mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 2g
Protein: 6g
Cholesterol: 10mg