Have you noticed that little kids LOVE to dip?
In fact, who doesn’t love to dip?
I find it so hard to avoid the dip section of the appetizer table. Most dips are made with dairy, which doesn’t sit well with me anymore. Sometimes I have to physically pull my own hand away from the dip. Seriously. Even though I know it’s not good for my tummy, I still really want to dip my cauliflower into that lovely little bowl of creamy goodness.
So what’s my solution? I bring my own dip to parties. I have to, that’s how much of a dipper I am. Hardcore, isn’t it? I call it coping skills.
My all-time favourite dip is that nacho dip that everyone makes. You know the one. Sour cream and cream cheese layered with salsa and cheese. So easy and so yummy. My friends and I used to polish off a tray of nacho dip at our get-togethers. We wouldn’t eat dinner, we’d just make apps and eat apps all night long.
The last time we got together was the first time I had seen these girls since going 100% dairy-free. I knew the nacho dip would take me down if I didn’t come prepared. So I made my own with cashew sour cream. Seriously, it totally saved me.
But this isn’t a nacho dip (though I suppose it could be). This is an amazingly creamy dip that I am so happy about. Trust me, you will love it! And so will anyone who finds themselves at the dip section of the appetizer table.
I’ve successfully made this creamy dip with both roasted butternut squash and roasted sweet potato. Oh so good. It even passed the “Mommy, what’s this?” test.
Roasted Butternut Squash Dip
1 cup roasted butternut squash (roasted until soft) or sweet potato
1 tbsp mellow miso
¼ cup tahini
1 clove of garlic
salt and pepper to taste
2 tbsp parsley
Blend squash and garlic until smooth. Add tahini, miso, salt and pepper, and parsley. Whiz until combined.
Serve with veggies, as a sandwich spread, or with crackers.
Store in a sealed container in the fridge. Ours never lasts more than a day or two, but that’s because we eat it up fast.
The winners of the Sweet Freedom giveaway are:
Jamie from What On Earth Do I Eat Now
Contact me at Maggie(at)SheLetThemEatCake(dot)com with your addresses so I can send you your copies of Ricki Heller’s Sweet Freedom.
- And as always, this recipe is linked to Amy’s Slightly Indulgent Tuesdays.
- This post is also linked to Gluten-Free Wednesdays at The Gluten-Free Homemaker