Recipe: Savory-Sweet Harvest Squash Dip

{Featured in Bonnie Brae Living Magazine: November 2019}

Hosting a Thanksgiving meal is a delicate dance in preparation. You want to have everything on the table at just the right time and temperature. This becomes a challenge when guests arrive hungry hours before mealtime to mingle and celebrate.

My ultimate hosting tip is to have some easy appetizers ready. I like choosing something that can be made in advance and brought out right when guests begin to arrive. This creamy honey and roasted squash dip showcases the flavors of fall that perfectly complement a holiday meal. Impress your guests with this dairy-free*, gluten-free option that can be whipped up in 15 minutes or days in advance!

Savory-Sweet Harvest Squash Dip

Ingredients:

1 cup roasted squash (acorn squash or butternut squash)

1 (8 oz.) block cream cheese*, softened

1 Tbsp. raw honey

1 Tbsp. chopped fresh herbs (thyme, rosemary, parsley, or sage)

3 cloves roasted garlic (or 1 tsp. garlic powder)

2 tsp. minced shallot

1/4 tsp. paprika (sweet or smoked)

1/2 tsp. black pepper

1/2 tsp. kosher salt, plus more to taste

Instructions:

In a food processor or high-powered blender, blend roasted squash and garlic until smooth. Add in softened cream cheese and honey, and mix until combined. Stir in fresh herbs, minced onion, and spices. Serve warm or cold.

This can be made up to three days in advance and refrigerated.

Serving Notes:

-*For a dairy-free option, use almond cream cheese

-This pairs well with raw veggies, gluten-free rice crackers, or toasted pita slices

-Top with pomegranate seeds, pumpkin seeds, and a drizzle of honey

-For a festive touch, serve in a hollowed-out squash

-Use leftover dip as a spread in sandwiches in lieu of mayo