Okay, that was a really cheesy title.
This layered chip dip is not your typical black bean, cheesy, sour creamy dip. But, it is good.
Even my husband, who swears he doesn't like squash, ate it up.
I love that it's fallish and fresh. Filling and healthy. Colorful and Tasty. Plus, it's easy to whip up!
I had some left-over squash from making butternut squash soup (this recipe is sooo good!) and some extra chicken from prep for making this soup for tonight.
Add some beans, goat cheese, and cilantro and it's done.
I ate some of it with some chips for lunch as was ridiculously full when I finished. Today, I plan on heaping it on some tostadas and eating it that way. You could also stuff it in a tortilla for an burrito.
Here's the recipe:
Butternut Squash and Black Bean Chip Dip
Makes 2-4 servings
- 1 1/2 cups roasted butternut squash*
- 1/4 cup of milk (I use almond)
- 1/2 tea chili powder
- 2-3 oz goat cheese
- 1 cup of black beans
- 1 cup of shredded chicken (could also replace with beans or corn)
- cilantro to taste
- Heat oven to 350 degrees F.
- Whip together roasted squash, milk, and chili powder until it's smooth and whipped.
- In a small casserole dish, layer one cup of the butternut mixture.
- For the next layer, add the beans.
- Then add the chicken.
- Top it off with the rest of the butternut mixture.
- Sprinkle on the goat cheese
- Bake for 12-15 minutes. If it's not completely heated through, give it a quick minute or two in the microwave. You can also skip the baking step and just microwave it. However, I like to bake it to get the goat cheese nice and roasted :)
- When you are ready to eat, sprinkle on the cilantro!
That's it! Enjoy :)
*To roast squash: cut squash in half, remove seeds, place cut side up on a baking sheet, slather with some olive oil or butter, bake for 30-50 minutes at 400 degrees F (cooking time depends on size of squash). This is an easy to do ahead of time.