A Fun Party Food

With Super Bowl weekend coming up, I decided I would do a dip for the new recipe of the week.  I am not a football fan – ok, I used to be when I was college age and living in the South – football is a huge deal there!  I am not even sure I know who is playing in this year’s super bowl, but parties are planned and even if you do not follow football, someone you know does and may have invited you to their Super Bowl party.  So instead of the usual bring your dish of dip and veggies – try something new, different and yummy!

Butternut Squash Dip with Baked Crisps

Ingredients (Dip)

1 medium butternut squash (about 6 cups cubed)
2 Tbl olive oil
1 clove garlic, finely minced
1 tsp maple syrup
1 tsp finely grated ginger
2 tsp fresh thyme (or 1 tsp dried)
1 tsp fresh rosemary, chopped finely (or 1/2 tsp dried) yeah – I was able to use fresh from the herb garden!
Sea salt and freshly ground pepper to taste

Ingredients (Baked Crisps)

4 tortillas (your choice of flavor)
Olive oil
Sea salt and freshly ground pepper to taste



1. Peel the squash, cut in half lengthwise and scoop out seeds (you can wash and roast the seeds if you like).  Cut into 1″ cubes.


2. Place the cut squash in a medium-large saucepan and cover with water, plus 2″.  Bring to a boil, and then reduce heat to simmer for 5 – 10 minutes or until tender and easily pierced with a fork. Drain liquid (could save and use for making stock or your house plants) and let squash cool until you can handle.

3. Either use an immersion blender or place the cooked squash in a food processor with olive oil, garlic, ginger, thyme, rosemary and the salt and pepper.  Blend until smooth.  Season further if need be.  Simple!






Baked Crisps

1. Preheat oven to 350 degrees.



2. Stack the tortillas and cut stack into 8 wedges.

3.  Arrange wedges in a single layer on baking sheets.


4. Using a mister (love mine) or a pastry brush, mist or brush both sides of each tortilla with olive oil and sprinkle with salt and pepper or other seasoning of your choice.


5. Bake for 6 – 7 minutes or until crisp and turning golden.  After 5 minutes watch carefully to avoid burning.

6. Let cool, they get crisper as they cool.

If you happen to have any leftover – add some broth and now you have a soup! This went so fast in our house – we LOVED it!

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2 Responses to A Fun Party Food

  1. virginia says:

    Thanks that sounds really tasty!

  2. Candace says:

    Fabulous and nutritious dip with crisps. Thank you!!

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