Butternut Squash and Peanut Butter Dip
Protein-rich, fiber-rich, flavor-packed Butternut Squash and Peanut Butter Dip. A little nutty, a little sweet, a little zesty and oh-so-creamy. The perfect, nourishing, everyday snack.
Ingredients
- 1 ½ cup butternut squash puree*
- 1 15 oz can of your favorite white beans, drained and rinsed - or 1 ½ cup cooked beans
- 3 Tbsp peanut butter
- 3 Tbsp orange juice
- 2 Tbsp olive oil, omit if you are on an oil-free diet, it will still be delicious
- ½ - ¾ tsp sea salt
- ½ tsp lemon zest
- ¼ tsp ground ginger
Instructions
- Add all ingredients to a food processor and blend until smooth and creamy. Taste and adjust seasoning.
- Grab some crackers or a slice of bread and enjoy!
Video
Notes
*If you can’t find canned butternut squash puree in your country, you can make your own. Just cut the butternut squash in half, brush it with olive oil and bake it at 350 °F / 180 °C until the skin is bubbly and the flesh is tender (about 40 minutes). Remove the skin, place the flesh in a big bowl and use an immersion hand blender to make a smooth purée (a food processor should also work). Got leftovers? Try making my Super Fluffy Chocolate Muffins or my Tasty Quinoa, Butternut Squash and Pecan Patties.