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.




  • 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 mg cholesterol; 124 mg sodium. 11 g carbohydrates; 2 g protein;