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Slow cooker butternut squash & smoked cheese dip

Slow cooker butternut squash & smoked cheese dip

A great alternative to hummus, this sweet & smoky dip utilises the microwave and comes together in the slow cooker. Great for dunking veggies, pitta, chips & crackers. This is a great recipe to use up Christmas cheese board leftovers (if you have any). This recipe makes a large batch, but can easily be reduced by half.
By Love Food Hate Waste
Serves 4
Prep/Cook time: 60
Slow Cooker Butternut Squash & Smoked Cheese Dip

Ingredients

800g butternut squash, peeled and cubed
125g smoked cheddar cheese, grated (25g for topping)
125g extra mature cheddar cheese, grated (25g for topping)
150g low fat cream cheese
1 tsp smoked paprika
1 tsp garlic powder
juice of ½ lemon
3 or 4 spring onions, washed and finely sliced
black pepper

Perfect portions

Use our portion calculator for a quick and simple way to check how much food to serve with this meal.

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Recipe

  1. Microwave your squash. Place in a microwaveable bowl and microwave for approx 5 mins (or until soft & tender).

  2. Add your squash, the black pepper, paprika, garlic powder and 100g of the grated smoked and extra mature cheddar cheeses to a slow cooker, and cook for 45 minutes, or until the cheese is melted.

  3. Add the cream cheese, lemon juice and spring onions and blitz with a stick blender until at your desired smoothness.

  4. Top with the remaining cheese, put the lid on and cook until cheese is melted. If not serving straight away, add to an ovenproof dish and refrigerate once cool. When ready to serve, cook at 180 for around 20 mins before topping with the remaining cheese and grilling until bubbling!

  5. Serve with your favourite crudités and dips.

Perfect portions

Use our portion calculator for a quick and simple way to check how much food to serve with this meal.

Use portion calculator