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Caribbean Squash Dip

Total Time: 1 HR 5 MIN Makes: ABOUT 3 CUPS
Prep Time: 15 MIN Cook Time: 50 MIN
Served with crispy phyllo chips, this dip blends roasted butternut squash with cream cheese and Caribbean spices.
  • 18 oz. butternut squash, small, roasted
  • 2 Tablespoons canola oil
  • Salt & black pepper, to taste
  • 4 oz. Greek cream cheese
  • 1 Tablespoon Caribbean Seasoning, such as McCormick®
  • 2 Tablespoons brown sugar
  • 2 teaspoons apple cider vinegar
  • 11/2 Tablespoons lime juice

Try with our Ranch Phyllo Chips. Preheat oven to 375°F. Cut the squash in half lengthwise and remove seeds. On a baking tray, lightly coat squash with canola oil, salt and pepper. Bake uncovered and cut side down until tender, about 30-60 minutes. Cool. Scoop out squash from the skin. Place all ingredients into a food processor, and blend until smooth. Serve.