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Makes
Makes: 1 1⁄2 cups (375 mL) dip
Level
easy
Prep Time
8
Total Time
10

Ingredients

1 ½ cups
roasted or mashed leftover squash
375 mL
2 tbsp
light cream cheese
30 mL
1/2 tsp
Roasted Garlic Seasoning Paste
2 mL
1/8 tsp
cayenne pepper
0.5 mL
1 tbsp
lemon juice
15 mL
1/8 tsp
salt
0.5 mL
2 tsp
finely chopped chives
10 mL
1 tsp
olive oil
5 mL
2 tbsp
slivered almonds, toasted
30 mL

Method

Step 1
In a blender or food processor, purée squash, cream cheese, garlic paste, cayenne, lemon juice and salt on medium-high until smooth, scraping down sides as needed. Transfer purée to a small bowl and garnish with chives, olive oil and almonds.
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Nutritional Facts Per Serving

Nutrition Description:
2 tbsp/30 mL
Calories:
25
Fat:
1.5 g
Saturated Fat:
0.5 g
Carbs:
3 g
Protein:
1 g
Fiber:
1 g
Sodium:
35 mg