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    Home » recipes » appetizer » Zesty Citrus Butternut Squash Dip!

    by Kathy Patalsky · updated: Mar 14, 2020 · published: Oct 13, 2010 · About 2 minutes to read this article. Leave a Comment

    Zesty Citrus Butternut Squash Dip!


    My Zesty Citrus Butternut Squash Dip is a totally dippable, scoopable, dip-licious way to embrace fall..

    Also excited to see my Butternut Squash Sage Dip recipe in ThinkFood Cookbook.

    Think Food Cookbook – I’m recipe #8…

    And don’t forget to check out my DIP App: Dip Diva..

    For today’s recipe, I decided to re-vamp my butternut dip recipe from last year

    The result: Bold Butternut Citrus Dip with Arugula. This dip has bold splashes of citrus flavor with a hint of crunchy fresh arugula and maple syrup blended in. And just like last year’s recipe – this one is super duper fast and easy. You can whip it up in under 5 minutes!

    Comparing my Butternut Squash Dip Recipes: The ingredients are similar, but the flavors are quite contrasting. Today’s recipe is bold and has a candied citrus flavor mixed with the ultra-creamy white bean hummus. While in contrast, the sage-accented dip recipe is more earthy and rustic – less sweet and a tad thicker in texture. I love both.

    Zesty Citrus Butternut Squash Citrus Dip w/ Arugula
    vegan, makes 4 cups of dip

    1 15 oz can of organic butternut squash (or fresh puree)
    ½ cup white cannellini beans, drained
    2 tablespoon tahini
    2 teaspoon roasted garlic
    1 tablespoon maple syrup
    3 tablespoon EVOO
    ½ cup fresh squeezed orange juice
    1 tablespoon fresh orange zest
    dash cinnamon
    salt/pepper to taste
    fold in: 1 cup fresh arugula, finely chopped
    garnish: arugula, ½ orange, peeled, sliced into cubes, dash cayenne on top
    extra zesty: add in a splash of lemon juice

    Directions:

    1. Process your dip ingredients – until smooth.

    2. Taste test – adjust as desired.

    3. Finely chop your arugula. Fold it into the mixture – leave out a few bits for garnish.

    4. Place in a 250 degree oven to heat for 25 minutes. Or stick in microwave until heated through (about 1-2 minutes)

    5. Garnish dip with arugula, orange, dash of cayenne and a slight drizzle of good olive oil. Serve warm with bread slices for dipping.

    More recipes you may enjoy

    • Pumpkin Spice Cashew Cheese Dip. Fall Appetizer.
    • “Game-On” Savory-Roasted Tiny Taters. Crispy. Bold.
    • Vegan Spinach Dip. Make Popeye Proud.
    • Cashew Cheese Making Process. Step-by-Step Pics!

    About Kathy Patalsky

    Hey there! I'm Kathy, lover of kitty cats, weekend baking, 90's movies, travel, beach fog and foamy lattes. Since 2007, I have been sharing my vegan recipes and photos. My goal is to make your cooking life a little easier, delicious - and plant-loaded - while sharing some LIFE and conversation along the way.

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