Butternut Squash Dip


Photo: flickr user elisasizzle
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Ingredients

2 cups butternut squash puree
4 tablespoons heaping zesty garlic hummus
1/4 cup organic maple syrup
1 teaspoon dried organic orange peel
3 tablespoons plain soy creamer
the soy creamer will affect the thick-thinness of your dip.
1/2 teaspoon sea salt
1/4 teaspoon fresh black pepper
5 large fresh sage leaves, finely chopped
optional: dash of cayenne for a spicy accent, dash of cinnamon for warmth

Preparation

1
Spoon butternut squash puree into a small-medium mixing bowl.
2
Add hummus, maple syrup, soy creamer, orange peel, salt and pepper.
3
Whip mix well until dip is smooth and well blended.
4
Fold in a pinch of sage leaves.
5
Microwave on high for 1 minute or until dip is warm. (Heating dip allows for the flavors to mesh together.)
6
Fold in the rest of your sage leaves and your salt to taste. If adding cayenne and/or cinnamon, fold in a dash now. Microwave for another 20 seconds, whip well again.
7
Spoon dip into a serving dish. Garnish with a fresh sage leaf.

Tools

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About

Serve the dip lukewarm, with crostini bread, crackers or veggie sticks.

Tags:

dip
vegan
appetizer

Yield:

2.0 cups

Added:

Wednesday, December 9, 2009 - 2:14am

Creator:

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