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Autumn Veggie Dip

A creamy and flavorful dip made from roasted butternut squash, sweet onion, and garlic, blended with non-dairy milk and spices, perfect for dipping fresh veggies.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American, Vegan
Calories: 120
Ingredients Method Notes

Ingredients
  

For the dip
  • 1 medium butternut squash A creamy, sweet base for the dip.
  • 1 medium sweet onion Adds natural sweetness and depth of flavor.
  • 1 head garlic Provides a robust taste and aromatic quality.
  • 2 tablespoons olive oil or avocado oil For roasting and enriching flavor.
  • 1 teaspoon sea salt Enhances the overall flavor profile.
  • 1 teaspoon freshly ground black pepper Adds a slight kick.
  • 1/4 cup non-dairy milk Helps achieve a smooth and creamy consistency.
  • 1/4 teaspoon grated nutmeg Offers a warm, nutty flavor that complements the squash.
  • 1/4 teaspoon cayenne pepper Adds a hint of spice.
For serving
  • 1 cup mini sweet peppers Great for dipping.
  • 1 cup Brussels sprouts Crunchy veggie for pairing.
  • 1 cup endive Provides a slightly bitter contrast.
  • 1 cup steamed potatoes A hearty dipping option.
  • 1 cup apples Adds a refreshing, sweet crunch.
  • 1 cup pears Another sweet dipper to complement the flavors.
  • 2 tablespoons chives Fresh garnish to brighten and finish the dip.

Method
 

Preparation
  1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
  2. Carefully cut the butternut squash in half lengthwise; remove and discard the seeds.
  3. Place the squash halves skin side down onto the prepared baking dish. Add the onion next to it and the head of garlic wrapped with a piece of parchment paper.
  4. Spritz with avocado cooking oil spray and season with sea salt and pepper.
Cooking
  1. Roast the vegetables for about 30 minutes, or until the squash is fork-tender. Check the onion at about 15-20 minutes and take it out if it’s ready, leaving the butternut squash and garlic for longer.
  2. Allow your squash to cool for a bit.
Blending
  1. Scoop out the roasted flesh into a food processor together with your roasted onion and garlic cloves (popped out of the skin).
  2. Add in your dairy-free milk and seasonings, then pulse until super smooth. Adjust the amount of milk until the desired dip consistency is achieved.
  3. Taste test and adjust your seasonings as needed.
  4. Sprinkle with fresh chopped chives if desired.
Serving
  1. Serve warm with crunchy veggies for dipping.
  2. Enjoy your nutritious Autumn Veggie Dip!

Notes

This dip can be stored in the refrigerator for up to 3-5 days and reheated before serving. It can also be frozen for up to 2-3 months.