This creamy butternut squash and Parmesan dip is a delicious low carb dish to serve as an appetizer or snack!
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When butternut squash is roasted it has such an amazing flavor! It isn't one of the super low carb vegetables, so make sure you keep a good eye on portion control with this one. Here I've combined it with cream cheese, garlic and Parmesan to make a super soft and gorgeously creamy dip for you and your friends and family to enjoy.
How to Make Butternut Squash and Parmesan Dip
Cut the butternut squash into rough pieces – you'll need about two cups of squash for this recipe.
Transfer the squash to a small baking sheet and drizzle some olive oil over. Season with salt and pepper, and roast in a preheated oven until tender – about twenty minutes.
Add the cooked squash to a blender (I love my Ninja!), together with garlic paste (or minced garlic), softened cream cheese, and shredded Parmesan. Blend until smooth – it helps if the squash is still warm because it will slightly melt the cheese!
Taste for seasoning and add salt and pepper if necessary. If the dip is too thick, add a tablespoon or two of heavy cream, and blend again.
Spoon the dip into a serving bowl and garnish with fresh parsley for some extra color. This dip is extra delicious when served warm!
Provide jicama sticks, cucumber sticks, or celery sticks for dipping, or you could make some homemade tortilla chips! Shown here served with low carb Dixie USA Corn Chips (which you can buy from Netrition).
Butternut Squash and Parmesan Dip
This creamy butternut squash and Parmesan dip is a delicious low carb dish to serve as an appetizer or snack!
Ingredients
- 2 cups butternut squash, roughly chopped (about 10 oz)
- 2 tbs olive oil
- salt and black pepper
- 4 oz cream cheese, softened
- 1 tsp garlic paste, or minced garlic
- ½ cup shredded Parmesan
- 1-2 tbs heavy cream, as needed
- fresh parsley, to garnish
Instructions
- Preheat the oven to 375F,
- Place the squash on a small baking sheet and drizzle some olive oil over. Season with salt and pepper, and roast until tender - about twenty minutes.
- Add the cooked squash to a blender, together with garlic paste, softened cream cheese, and shredded Parmesan. Blend until smooth.
- Taste for seasoning and add salt and pepper if necessary. If the dip is too thick, add a tablespoon or two of heavy cream, and blend again.
- Spoon the dip into a serving bowl and garnish with fresh parsley for some extra color. This dip is extra delicious when served warm!
Notes
6g net carbs per serving. This recipe makes six servings.
Nutrition Information
Yield 6 Serving Size Sixth of the DipAmount Per ServingCalories 170Total Fat 14gSaturated Fat 6gCholesterol 30mgSodium 197mgCarbohydrates 7gNet Carbohydrates 6gFiber 1gSugar 2gProtein 5g
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Kim | Low Carb Maven says
Forget, dip! I would eat this with a spoon. I love squash and always indulge in one each Fall. My mother always made it with a pat of butter in the bowl and a tablespoon of brown sugar or a little maple syrup, but I love your idea of Parmesan cheese. Thank you.
Georgina says
LOL yes I know what you mean about the spoon!!!
STACEY says
I love this! I always forget how much I adore butternut squash. Thanks for the reminder and the recipe 🙂
Katrin says
I love recipes that are simple and I love butternut squash. Got one waiting to be turned into a dip right now!
Taryn says
This is such a great idea! I’d never think to use butternut squash for a dip.