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Chipotle Butternut Squash and White Bean Dip

Chipotle Butternut Squash and White Bean Dip

Prep time: 
Total time: 

Ingredients
  • • 3 cups roasted butternut squash*
  • • 1 14-oz can white beans, drained and rinsed (cannellini or Great Northern both work)
  • • 2 cloves garlic, roughly chopped
  • • 6 Tbsp fresh lemon juice (from about 1½ lemons)
  • • 2 Tbsp nutritional yeast (entirely optional)
  • • 1 Tbsp chipotle Tabasco sauce
  • • ½ tsp onion powder
  • For serving:
  • • chopped cilantro
  • • tortilla chips or veggies

Instructions
  1. Add all dip ingredients to a blender or food processor. Puree until smooth, stopping to scrape down the sides as necessary.
  2. Scoop dip into serving dish and top with chopped cilantro. Serve with tortilla chips or veggies. Enjoy!
  3. Leftover dip can be kept covered in the fridge for 3-5 days. Refrigerated dip will be firmer, so add a tablespoon or two of water or lemon juice to get it back to your desired consistency, or bring up to room temperature before serving.