Cauldron Dip
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Frank P.
What's a Halloween party without a green dip? Made from good-for-you edamame and lowfat ricotta cheese, serve this crowd pleaser in a large acorn squash atop a "fire" of crudité and breadsticks.
Ingredients
1 large acorn squash
1 bag frozen shelled edamame beans (3 cups)
1/2 c. part-skim ricotta cheese
1/2 c. prepared basil pesto
2 tbsp. olive oil
Grated zest and juice of 1 lemon (1 tsp zest; 3 Tbsp juice)
2 clove garlic
1 tsp. kosher salt
1/4 tsp. Freshly ground pepper
Serve with: breadsticks, vegetable dippers (carrot, bell pepper, zucchini, jicama and celery sticks)
Instructions
Heat oven to 350 °F. Line a baking sheet with nonstick foil. Cut off top third of squash (reserve top for a decorative lid). Scrape out and discard seeds and fibers with a spoon. Place squash cut side down on prepared baking sheet. Bake until flesh is firm-tender (a skewer poked into squash will meet a little resistance) and squash still retains its shape, about 30 minutes. Cool completely. Trim pointed end of squash to level it when inverted upright.
Cook edamame according to package directions; drain, rinse under cold water and drain again. Transfer to food processor with ricotta, pesto, olive oil, lemon zest and juice, garlic, salt and pepper. Process until dip is smooth, adding a little water to thin if necessary, until medium-thick consistency.
Place squash cauldron on a serving platter; fill with dip. Lean squash lid against side of squash. Arrange breadsticks and vegetable dippers emanating from squash outward to resemble the fire that a cauldron sits over.
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