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

Gallery

Recipe Summary

hands-on:
20 mins
total:
3 hrs including 2 hours chilling time
Servings:
10
Yield:
2 1/2 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

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.

    Advertisement
  • 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; total fat 4g; saturated fat 1g; polyunsaturated fat 2g; monounsaturated fat 2g; cholesterol 1mg; sodium 124mg; potassium 303mg; carbohydrates 11g; fiber 2g; sugar 2g; protein 2g; trans fatty acidg; vitamin a 7711IU; vitamin c 15mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 24mcg; vitamin b12mcg; calcium 54mg; iron 1mg.

Reviews