Photos by Emily Caruso
When it comes to holiday eating, I would pick chips and dips, and breads and spreads, over Christmas cookies or candy any day. (Well, actually I’d probably eat all of it if given the chance.) There’s something so comforting about a piece of crusty baguette or a savory chip piled high with creamy goodness. Unfortunately, most dips and dippers aren’t super healthy for you, and since you’re taking such small bites it’s really easy to overdo it.
Which is why I love this acorn squash dip. Back when I worked at a natural foods co-op, I made a batch of Frontier Co-op’s acorn squash dip recipe for a demo. I never would have thought to use squash as a dip base, but I fell in love with the texture and how easy it was to change up the flavor. After tweaking it many times over the years, I’ve come up with my perfect version: one that’s slightly sweet and extra flavorful thanks to caramelized onions.
I leave the yogurt out in my version, but you can certainly add some plain Greek yogurt in if you like your dip a little creamier. (I would recommend using a full-fat yogurt.) It’s ideal to eat on slices of crusty French bread, but crackers, veggies or chips will work just fine. And even if you overdo it on this dip, you don’t have to worry too much since it’s loaded with nutritious acorn squash and the savory flavor comes from the spices, balsamic vinegar and onions, rather than the usual suspects: salt and fat.
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