Holiday get-togethers are starting to gear up, from Halloween potlucks in the cul-de-sac to Thanksgiving gatherings, soon enough! When I need an autumn recipe that’s easy (but looks like I took some time with it) and healthy (but seems rich and indulgent), my blender recipe for Baked Butternut Ricotta Dip is a favorite to share.

Read on to get all the recipe details and find out my secret ingredient in this comforting, ooey-gooey appetizer.

Reminiscent of spinach artichoke dip but “not exactly,” this warm dish has a seasonal spin – butternut squash. This hard-shelled squash is an ingredient indigenous to fall soups, casseroles and side dishes. Typically I see it prepared with hints of sweetness from honey, maple syrup and such. But, it’s also delicious savory and I’ve used ranch dressing (from Litehouse Foods) to add that signature creamy, garden herb attitude that everyone loves.  

Because most of us don’t have time to wrangle and break down an entire butternut squash, this appetizer recipe uses frozen cubed butternut squash. After it thaws, just blend it up with ranch dressing and ricotta cheese before mixing in grated mozzarella and spinach. Bake up until turning golden, bubbling brown, then top with garnishes (pine nuts and sun-dried tomatoes) and serve with sliced baguette, crackers, or veggie sticks.

In the rare event there are leftovers, I’ve used the Baked Butternut Ricotta Dip as the filling for my Chipotle Butternut Enchiladas or the most epic grilled sandwich.

Are you a super-planner for the holidays or do you just wing it? What is your favorite recipe to share at a party? Please share in the comments – XOXO, Jennifer

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Baked Butternut Squash Dip

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Draw a cracker-wielding crowd at your next holiday party with this easy-to-make, easy-to-share dip brimming with cheesy, butternut squash goodness.

Course: Appetizer

Cuisine: American

Servings: 16 servings

Ingredients

• 1 cup ranch dressing I use Homestyle Ranch from Litehouse Foods
• 2 cups cubed frozen butternut squash, thawed
• 1 cup ow-fat ricotta cheese
• 1 teaspoon salt
• 1 teaspoon ground white pepper
• 1/2 teaspoon red pepper flakes
• 3 cups fresh baby spinach
• 1 tablespoon water
• 1 cup low-fat shredded mozzarella cheese (divided)
• Garnish chopped sun-dried tomato, pine nuts chopped fresh parsley

Instructions

1. Add ranch dressing to blender, top with thawed butternut squash, ricotta cheese, salt, ground pepper and red pepper flakes. Blend until combined and mostly smooth, stopping blender and using a spoon to redistribute ingredients as needed.
2. Add fresh spinach and water to microwave save container, top loosely with lid to allow steam to escape. Microwave for 30 to 45 seconds or until spinach softened. When cool enough to handle, drain off liquid and squeeze out juices from spinach.
3. Add fresh spinach and water to microwave save container, top loosely with lid to allow steam to escape. Microwave for 30 to 45 seconds or until spinach softened. When cool enough to handle, drain off liquid and squeeze out juices from spinach.
4. Loosen spinach out of tightly packed ball and add to blender, pulsing in a couple seconds at a time. Without blending, stir in ¾ cup mozzarella cheese. Scrape this mixture into an 8” diameter pie pan or other 5 to 6 cup capacity baking dish. Top with remaining mozzarella cheese.
5. Bake at 375 F degrees for approximately 20 minutes until heated through and cheese bubbling and browning on top.
6. Remove from oven, top with extras like sundried tomatoes, pine nuts and chopped parsley.
7. Serve with chips, large croutons, bread or veggie sticks.