Butternut Squash Parsley Dip [Vegan]

By jeenikeen

Ingredients

• 2 cups cooked butternut squash
• 1 cup fresh parsley
• 2 Tbsp almond, cashew or sunflower seed butter
• Zest and juice from 1/2 a lime
• 1 clove fresh garlic, pressed
• 1 tsp paprika
• 1/4 tsp sea salt

Preparation

Step 1

Put all of the ingredients in a food processor and puree until smooth.

If your squash is fully cooked and soft, you shouldn’t need any extra liquid but if it’s looking thick you can add a bit of vegetable broth or water.

This dip is perfect served warm, when the squash has just been cooked or warmed in an oven. Enjoy it with crackers, toasted pita wedges, cucumber slices or red pepper chunks.