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