Butternut Squash Dip
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Butternut Squash Dip
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| Servings |
| 61/2 cup servings |
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Ingredients
- 2cups butternut squashcubed, steamed
- 4 sundried tomato halves in olive oildrained
- 2cups spinach leavesfrozen, thawed, and drained
- 1cup ricotta cheeselow-fat
- 1Tablespoon Ranch Dip Mix
- 3Tablespoons water
- 1cup mozzarella cheesenonfat, shredded
Instructions
- Wash your hands and clean your preparation area. Preheat oven to 375 degrees F.
- Add cooled steamed squash, sundried tomatoes, drained spinach leaves, ricotta cheese, ranch dip mix, and water into a blender. Combine until smooth.
- Pour the mixture into an oven-safe baking dish. Stir in ½ cup of mozzarella cheese into the dip.
- Sprinkle the remaining mozzarella cheese on top of the dip.
- Bake for 20-30 minutes until heated, and the cheese is browning on top.
Recipe Notes
