This dip is a decadent mix of unique seasonal flavors and will leave your party guests begging for the recipe. Are you ready for a fun feast-filled Thanksgiving this week? Whether you’re partying it up in fancy clothes or hanging around in pajamas getting ready for that turkey coma, there’s nothing like starting the day with a little indulgence. It’s the holidays, so go for it!
Move over spinach artichoke dip, there’s a new hot dip in town! If you love the creamy cheesy inside and browned bubbly top of a spinach artichoke dip, then you have to try this insanely rich and delicious dip! It’s simple to make and so scrumptious to eat!
Start by roasting butternut squash cubes in the oven. I know that fresh peeled and cut is always better, but the grocery stores make it so tempting to just buy ready-to-use cubes. Seriously, it is no longer a tedious ordeal and I save time and a few fingers, so for this dish I am going pre-cut.Tossed in olive oil, salt and pepper, these little orange pretties roast until tender and just starting to brown. Their natural sweetness will come out and they’ll be easy to puree.While the oven is doing its job, I prepare all the other ingredients. I’m caramelizing onions for sweetness. I’m also tossing in some garlic just at the end because, let’s face it, a punch of garlic is always a good thing.I am also pan-frying sage leaves in brown foamy butter. They’ll get crisp and turn a beautiful deep green color. When all the hot ingredients are prepared, it is time to make the magic happen. In a food processor, I mix the squash, onion mix, and the sage leaves until smooth.To make this thick and more rich, I add in cream cheese and sour cream. The tang of the cheeses balances the sweetness of the squash and onions. It also adds to my hips, but hey, it’s the holidays.Once everything is processed and mixed well, I add it to a small casserole dish, stir in shredded cheddar cheese, top it with some more cheddar cheese and bake it.
The top becomes this blanket of bubbly browned cheesy beauty and will mesmerize you and your guests with its vibrant orange color!
Grab some pita chips or whatever dippers your prefer, and get scooping. A little goes a long way because of its richness, but it is a must-make warm dip for the holiday season.
Do you have a favorite warm dip this season?
I can’t get enough of warm butternut squash during these cool weather months. Read about my Autumn Kale Salad with Roasted Grapes and Butternut Squash and Butternut Squash Fajita Salad with Chunky Guacamole.
- olive oil
- salt and pepper
- 3- 3 1/2 lbs cubed butternut squash
- 4 tbsp unsalted butter
- 1 bunch of fresh sage leaves about 20-25 leaves
- 1 large vidalia onion roughly chopped
- 2-3 large garlic cloves minced
- 8 ounce cream cheese room temperature
- 1/2 cup sour cream
- 8 ounces shredded yellow cheddar cheese divided
- pita chips for dipping
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Place squash on the prepared sheet and toss with olive oil, salt and pepper.
- Roast squash until tender and lightly browned, about 30 minutes.
In a pan, melt 2-3 tbsp butter and add the onions. Cook over medium heat, stirring occasionally, until they have caramelized, about 30 minutes. (Add more butter if onion begins to stick to pan.)
When the onions are almost done, stir in the garlic and cook about 1 minute or until fragrant.
- In another pan, melt 1-2 tbsp butter over medium heat. When starting to foam, add sage leaves and fry in butter until lightly crisped and beginning to darken slightly.
- Remove sage leaves and set aside.
- Reserve a few pieces of squash and a few sage leaves for garnish.
- To a food processor, add roasted squash, onion mix, and the crispy sage leaves. Process until well combined.
- Add cream cheese and sour cream and mix until smooth.
- Transfer squash mixture to a small greased casserole dish and mix in half of the cheddar cheese. Top with remaining half of cheddar cheese.
- Bake dip at 400° until cheese is entirely melted and browned, about 15-20 minutes.
- Top with reserved crispy sage leaves and squash and serve warm with pita chips.
The dip can be covered and refrigerated for up to 3 days before baking and serving.