This creamy dip is packed with healthy ingredients, so it's great for keeping in the fridge for weekday snacks--but it's also tasty enough to serve at a party.

Source: Midwest Living


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°. Brush cut sides of squash with olive oil. Place, cut sides down, in a 3-quart baking dish. Bake 45 minutes or until fork tender. Cool completely.

  • Scoop squash flesh into bowl of food processor. Discard skins. Add yogurt, tahini, lemon juice, garlic, rosemary and salt. Cover and process until smooth.

  • Spoon into shallow bowl. Cover and chill 2 hours.

  • If desired, drizzle with olive oil and top with toasted pine nuts. Serve with desired dippers.

Nutrition Facts

85 calories; 4 g total fat; 1 g saturated fat; 2 g polyunsaturated fat; 2 g monounsaturated fat; 1 mg cholesterol; 124 mg sodium. 303 mg potassium; 11 g carbohydrates; 2 g fiber; 2 g sugar; 2 g protein; 0 g trans fatty acid; 7711 IU vitamin a; 15 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 24 mcg folate; 0 mcg vitamin b12; 54 mg calcium; 1 mg iron;