Pot o’ Gold Dip with Veggie Rainbow

Pot o' Gold Dip with Veggie Rainbow

 Pot o’ Gold Dip with Veggie Rainbow

Pot o' Gold Dip with Veggie Rainbow
Author: 
Recipe type: Appetizer, Snack, Side Dish
 
This savory dip is terrific with a colorful array of fresh veggies!
Ingredients
  • 2 pound butternut squash, roasted and cooled to room temperature (See "Notes" below recipe.)
  • 1 bulb garlic, roasted (See "Notes" below recipe.)
  • ¼ to ½ cup coconut milk, depending on desired consistency (or other milk of your choice)
  • 2 Tablespoons coconut aminos, See "Notes" below for more on coconut aminos (You may use gluten-free soy sauce if you can eat soy.)
  • 2 Tablespoons plain coconut milk yogurt (any plain unflavored yogurt will work)
  • 1 Tablespoon olive oil (or other oil of your choice)
  • ¼ to 1 teaspoon hot sauce, depending on taste (I use 1 teaspoon)
  • ½ teaspoon smoked paprika (not spicy)
  • Salt and Pepper, to taste (start with ⅛ to ¼ teaspoon of each; add more if needed)
Instructions
  1. Place all ingredients in the bowl of your food processor or in your blender.
  2. Process until completely smooth and creamy.
  3. Spoon into serving dish.
  4. Serve at room temperature, or chill before serving.
  5. Serve with raw or steamed vegetables, chips, or gluten free crackers.
  6. Makes approximately 3 cups. Store leftovers, covered, in the fridge for up to 4 days.

Notes:

  • Check out how to make a Nutritious Veggie Rainbow here.
  • Coconut Aminos is a gluten-free, soy-free soy sauce alternative. It does not taste like coconut and makes a great substitute for soy sauce if you are gluten AND soy free. (Soy sauce contains gluten unless specifically marked gluten-free.)
  • Watch my short YouTube cooking video to learn how to prep butternut squash:
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One thought on “Pot o’ Gold Dip with Veggie Rainbow

  1. Pingback: How To Make a Nutritious Edible Veggie Rainbow — Gluten Free Gigi

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