Description
A creamy, spicy dip made with roasted butternut squash and chili crisp. Perfect for parties or snacks.
Ingredients
- 1 cup roasted butternut squash, mashed
- 1/4 cup chili crisp
- 1/2 cup Greek yogurt
- 1 clove garlic, minced
- 1 tbsp lime juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chopped cilantro
Instructions
- Preheat oven to 400°F. Roast butternut squash until tender, about 25 minutes.
- Mash the roasted squash in a bowl.
- Mix in Greek yogurt, chili crisp, garlic, lime juice, salt, and pepper.
- Stir well until smooth.
- Garnish with chopped cilantro before serving.
Notes
- Adjust chili crisp to taste for more or less heat.
- Serve with chips, crackers, or vegetables.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Appetizer
- Method: Roasting, Mixing
- Cuisine: Fusion