Description
A spicy and flavorful dip made with butternut squash and chili crisp.
Ingredients
- 1 cup roasted butternut squash puree
- 2 tbsp chili crisp
- 1/4 cup plain Greek yogurt
- 1 tbsp lime juice
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 400°F.
- Roast butternut squash until soft.
- Blend squash with yogurt until smooth.
- Mix in chili crisp, lime juice, garlic powder, salt, and pepper.
- Serve chilled or at room temperature.
Notes
- Adjust chili crisp for desired spiciness.
- Use dairy-free yogurt for vegan option.
- Store leftovers in airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Appetizer
- Method: Roasting
- Cuisine: Fusion