Hot Honey Cheese Squash Dip
Cozy, creamy, and completely dairy-free! This Hot Honey Cheese Squash Dip is the perfect fall party appetizer. Roasted squash and vegan cheese come together to make a rich, velvety, and naturally sweet dip. Serve it warm with crackers or fresh veggies and watch it disappear!
Servings 8 servings
Calories 109kcal
Equipment
- Oven
Ingredients
- 1 medium red kuri squash acorn or butternut squash also work well
- 6 oz soft dairy-free cheese ricotta, goat cheese, feta, or boursin
- 2 tbsp maple syrup or hot honey
- ½ tsp red pepper flakes if using maple syrup
- ½ tsp sea salt
- ½ tsp garlic powder
- 2 tbsp roasted pepitas
Instructions
- Preheat oven to 450.
- Slice the squash in half and remove seeds. Season with salt and pepper, and brush with a little oil if desired (optional, if oil-free).
- Place cut side down and transfer to the oven. Bake for 30 minutes or until very tender. Remove and let cool.
- Once the squash is cool enough to handle. Scoop out 2 cups of the flesh and place in a blender.
- Add in the cheese, honey or maple syrup, red pepper flakes, salt, and garlic. Puree until smooth and creamy. Season to taste.
- Serve chilled, topped with an extra drizzle of hot honey or maple syrup with pepper flakes, a sprinkle of flaky sea salt and roasted pepitas. Fresh veggies and crackers are great for dipping!
Nutrition
Serving: 1serving | Calories: 109kcal | Carbohydrates: 19g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 185mg | Potassium: 647mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2443IU | Vitamin C: 21mg | Calcium: 112mg | Iron: 1mg
