The entertaining season is upon us and here are 3 dips you can bring to your company pot luck or your neighborhood gathering that use foods you can find at farmers’ markets in winter. Another tasty appetizer to share is Quick Kimchi using local cabbage. Celebrate the season with local food!
Savory Butternut Squash Dip
by Alexandra Kazimir, RAFFL
Often prepared mashed with maple syrup or brown sugar, winter squash is delectable. I love transforming this sweet, nutty squash into a savory dip, that also boasts of the versatility of butternut. By utilizing savory spices, such as a curry, and the subtle sweet earthiness of nutmeg, the natural sweetness of the butternut is intensified. This dip makes a lovely spread for sandwiches, pasta sauce alternative, or a simple appetizer with crackers or toasted baguette (top with chopped walnuts or toasted pumpkin seeds to dress it up for the holidays).
Makes about 2 cups
- 2 c roasted butternut squash
- 1/2 c soft, tangy cheese (quark, goat cheese, yogurt)
- 1/4 tsp nutmeg
- 1/4 tsp curry powder (add more for a punchier dip)
- Salt and pepper to taste
- 2 Tbsp olive oil
- 1-2 Tbsp lemon juice or apple cider vinegar
- 2-4 Tbsp water to thin
- Cut, peel, and de-seed squash. Chop into 1-2″ cubes.
- Drizzle squash with olive oil. Roast for 35 minutes at 400-425 degrees F on a lined baking sheet.
- Add cooled squash, cheese, oil, nutmeg, and curry powder to a food processor or blender. Blend until smooth. Season to taste with salt and pepper. Add lemon juice or vinegar. Add water to thin mixture until desired consistency is reached.
Transfer to a bowl and serve with a drizzle of olive oil. This dip is delicious served simply with crackers; use it as a sandwich spread, or even as a pasta sauce!
The flavors continue to develop and intensify as the dip sits, so it will be even tastier the next day. If possible, make it ahead of time, and store in an airtight container in the refrigerator (for up to a week).
1. Preheat oven to 350°. Cook bacon in a Dutch oven over medium-high heat, stirring often, 6 to 7 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 Tbsp. drippings in Dutch oven. Sauté kale, onion, and garlic in hot drippings 7 to 8 minutes or until onion is tender. Add wine, and cook, stirring constantly, 1 to 2 minutes or until particles loosen from bottom of Dutch oven.
2. Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in Asiago cheese, next 4 ingredients, and kale mixture. Spoon into a lightly greased 1- to 1 1/2-qt. baking dish.
3. Bake at 350° for 25 to 30 minutes or until center is hot and cheese is melted. Let stand 5 minutes; top with bacon. Serve with crackers and crudités.
Caramelized Onion Dip
- 2 tablespoons unsalted butter
- 3 medium onions, halved and thinly sliced
- 1 1/2 cups sour cream, at room temperature
- 1/2 pound cream cheese, softened
- 1 tablespoon finely chopped flat-leaf parsley
- 1/2 teaspoon onion powder
- 1/2 teaspoon Worcestershire sauce
- Kosher salt and freshly ground pepper
- In a large skillet, melt the butter. Add the onions and cook over moderate heat, stirring occasionally, until golden, about 25 minutes. Add 2 tablespoons of water and cook, stirring, until the water has evaporated, about 3 minutes. Let the onions cool slightly, about 15 minutes.
- Transfer the onions to a cutting board and coarsely chop. In a large bowl, mix the sour cream with the cream cheese, parsley, onion powder and Worcestershire sauce until smooth. Stir in the onions and season with salt and pepper. Serve at room temperature with chips, crackers, or veggies.
The onion dip can be covered and refrigerated for up to 3 days.