Creamy Butternut Squash and Kale Dip

Categories: Dips, Dressings, Spreads, Snacks

         


Be the first to rate.

Select a star below to rate this recipe.

Recipe Information

Serving Size

⅓ c

Yield

Makes 10 servings

Nutrition Information

One serving is 120 calories, 8 g fat, 15 mg cholesterol, 220 mg sodium, 7 g carbohydrates, 1 g fiber, and 6 g protein

Key

c = cup, T = tablespoon, t = teaspoon, lb = pound, oz = ounce, fl oz = fluid ounce, pkg = package

Ingredients

  • 12 oz Butternut squash, peeled and cubed
  • Cooking spray
  • 2 c Kale, stems removed, chopped
  • 8 oz Cream cheese, 1/3 less fat
  • 5.3 oz Greek yogurt, nonfat, plain
  • ½ c Feta cheese, crumbled
  • 3 Garlic cloves, minced
  • ¼ t Cayenne pepper
  • ½ c Monterey Jack cheese, shredded

Directions

  1. Oven Directions for Squash: PREHEAT oven to 400°F. Line a baking sheet with foil. PLACE squash on the baking sheet and DRIZZLE with 1 t olive oil and SPRINKLE with 1/8 t salt. BAKE for 30-35 minutes or until squash is fork tender.
  2. Microwave Directions for Squash: If squash is in a steamable bag, cook as directed. If you have fresh squash PLACE in a microwave safe dish, ADD ¼- ½ inch water and COVER. COOK for 5-7 minutes or until tender.
  3. PLACE 2 c kale in a large skillet. SPRAY kale with cooking spray and HEAT over medium heat until slightly wilted.
  4. To the kale, ADD remaining ingredients and MIX well.
  5. FOLD in the cooked squash and HEAT through.
  6. SERVE with whole wheat crackers, wheat bread or veggies.

Chickasaw Nation Nutrition Services

Get Fresh! is an initiative of the Chickasaw Nation. This material was funded by USDA’s Supplemental Nutrition Assistance Program. This institution is an equal opportunity provider and employer. For more information on the Supplemental Nutrition Assistance Program or the FDP Grocery Stores, visit www.GetFreshCooking.com.