Pot o’ Gold Dip with Veggie Rainbow

Pot o’ Gold Dip with Veggie Rainbow

Whether it’s St. Patrick’s Day or not, it always seems like a good time to make a veggie rainbow. There’s nothing better to get the kiddos involved than some bright colors and a chance to use those active little hands! Have a blast at the market selecting unique colors of vegetables like cauliflower (in purple, green, and orange in addition to the traditional white variety) or carrots (also in purple, white, yellow in addition to bright orange). But that’s just part of the fun. Washing, chopping, slicing and dicing are what good times in the kitchen are made of. (Be sure to supervise little hands and keep all knives away from them if they’re too young to use those. Safety is always first in the kitchen!)

For those who aren’t able to do the prep work, creating a colorful, edible rainbow on a platter is great fun! Along with a batch of Pot o’ Gold Dip, you really can’t go wrong with this healthy, colorful rainbow of a snack. And who knows, it may be just a touch lucky, too! ;)

 Pot o’ Gold Dip with Veggie Rainbow

Pot o' Gold Dip with Veggie Rainbow
 
This savory dip is terrific with a colorful array of fresh veggies!
Author:
Recipe type: Appetizer, Snack, Side Dish
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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As someone with celiac disease and multiple food allergies, Gigi understands how food can harm or heal. Fully restoring her own health with diet alone after a 25-year health struggle, Gigi now uses her own experiences and the skills she gained as a former neuroscience researcher to share practical, easy-to-understand strategies, science-backed nutrition information, immediately useful tips and recipes to make gluten-free living liberating and positive for everyone!