Description
A creamy, flavorful dip combining roasted butternut squash with tangy whipped feta, perfect for serving with pita chips, fresh vegetables, or as a spread on sandwiches.
Ingredients
1 medium butternut squash (about 2 pounds), peeled, seeded, and cut into 1-inch cubes
2 tablespoons olive oil
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
8 ounces feta cheese, crumbled
4 ounces cream cheese, softened
2 tablespoons plain Greek yogurt
1 tablespoon fresh lemon juice
1 garlic clove, minced
1 tablespoon fresh dill, finely chopped
Instructions
Preheat the oven to 400°F (200°C).
Place the butternut squash cubes on a baking sheet and drizzle with 2 tablespoons olive oil. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat evenly.
Roast the squash in the preheated oven for 25 to 30 minutes, turning halfway through, until tender and lightly browned. Remove from oven and let cool slightly.
In a food processor, combine the roasted butternut squash, crumbled feta cheese, softened cream cheese, Greek yogurt, lemon juice, minced garlic, chopped dill, and remaining 1/4 teaspoon salt.
Process until the mixture is smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning if necessary.
Transfer the whipped feta dip to a serving bowl. Chill in the refrigerator for at least 15 minutes before serving to allow flavors to meld.
Serve with pita chips, fresh vegetable sticks, or use as a spread on sandwiches.
- Prep Time: 10 minutes
- Cook Time: 30 minutes