Spicy Squash Carrot Dip

Posted on Updated on

2013-06-28 12.03.13

We often see squash, or any root vegetable for that matter in soups, quiches, casseroles, or served as side dishes. They are very seldom made as dips. In fact, when I came across a pumpkin dip recipe, I thought that it was one of the most outlandish dips I’ve ever seen. It would have made an interesting puree though. After allowing my curiosity to get the best of me, I took my chances with this recipe and made it. Not only it was a hit but guests kept on begging for refills. Chili peppers separated this recipe from being a dip and a puree.  This spicy squash carrot dip combines sweet squash and carrots with Mediterranean-inspired spices. I used acorn squash but this recipe works well with butternut squash or pumpkin. Top this spicy squash carrot dip with walnuts. This spicy squash carrot dip makes a beautifully orange colored dip for autumn entertaining (squash seems to be available all year round where I live). Serve this vegan dip with chips, crackers, cut-up vegetables or slices of whole wheat bread.

For this recipe, you will need:

  1. 1 lbs of squash
  2. 3 large carrots chopped
  3. 2 cloves of garlic unpeeled
  4. 2-3 chili peppers
  5. 1 tsp of cumin
  6. 1/2 teaspoon of cinnamon
  7. 1/4 tsp of allspice
  8. 1/4 teaspoon of nutmeg
  9. 1/8 of cayenne pepper
  10. Salt and pepper for taste


Cut squash in half. Remove seeds. Spray cut sides of squash, chili peppers and garlic with cooking spray. In 15 x 10 x 1-inch baking pan arrange squash, cut side down. Add chili peppers and garlic to pan. Bake, uncovered, at 400°F about 30 minutes or until tender. Set aside to cool.  Add carrots to a pot of boiling water and boil for 7 minutes or until tender. Drain and set aside. Scoop out squash pulp. In food processor bowl combine squash and carrots. Remove seeds and stems from chili peppers.  Squeeze garlic cloves to remove skins. Add chili peppers and garlic to food processor bowl. Cover and process until smooth. Add cumin, cinnamon, allspice, nutmeg,  cayenne pepper salt and pepper to mixture in food processor. Cover and process until combined. Spoon into serving bowl.

Yields 12 servings


2 thoughts on “Spicy Squash Carrot Dip

    Aruna Panangipally said:
    July 23, 2013 at 2:10 pm

    Sounds divine!

      challahmaidel responded:
      July 23, 2013 at 2:13 pm

      Thanks! It definitely adventurous 🙂

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