See Also: Appetizers · Cooking Club
Squash or Pumpkin Dip
From Dorothy McNett's recipes at www.dorothymcnett.com. Use winter squash or pumpkin pulp, or even baked sweet potatoes, etc. for this interesting chip and vegetable dip. Enjoy!
3-4 mini pumpkins, to use as the bowls
1 cup cooked butternut or other squash pulp, or pumpkin...
1 cup yogurt
1/4 teaspoon sea salt
1/4 teaspoon ground pepper, or cayenne if desired
1/2 teaspoon ground cumin
potato or corn chips, or crackers
fresh vegetable sticks (carrots, celery, radishes...)
Wash the pumpkins and pat dry. Cook in microwave, using 2 minutes per pumpkin as a guide. Allow to cool a bit. In meantime in a bowl combine the butternut squash pulp, yogurt, salt, pepper and cumin. With a heavy bladed knife remove the tops of each little pumpkin and scoop out the seeds, leaving as much as the edible pumpkin pulp in tact as possible. Fill with the dip and arrange on a platter with chips and vegetable sticks for dipping.
Recipe created 2015-09-28.
