Slow cooker butternut squash & smoked cheese dip
Slow cooker butternut squash & smoked cheese dip
Ingredients
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Use portion calculatorRecipe
Microwave your squash. Place in a microwaveable bowl and microwave for approx 5 mins (or until soft & tender).
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.
Add the cream cheese, lemon juice and spring onions and blitz with a stick blender until at your desired smoothness.
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!
Serve with your favourite crudités and dips.
Make the most of your leftovers
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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Keep your fridge at 5°C or below
Did you know that adjusting the temperature of your fridge could help to preserve your food for three days longer than usual? A big win to help keep your food fresher for longer. Our fridge temperature tool can help you learn how to change the temperature on your specific fridge brand.