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

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Recipe Summary

hands-on:
20 mins
total:
3 hrs
Servings:
10
Yield:
2 1/2 cups
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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.

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  • 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; fat 4g; cholesterol 1mg; saturated fat 1g; carbohydrates 11g; mono fat 2g; poly fat 2g; insoluble fiber 2g; sugars 2g; protein 2g; vitamin a 7710.9IU; vitamin c 15.3mg; thiamin 0.2mg; niacin equivalents 1.2mg; vitamin b6 0.1mg; folate 24.4mcg; sodium 124mg; potassium 303mg; calcium 54mg; iron 0.9mg.
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