Butternut Squash Dip

Here is another version of the dips we've been making this summer. Some of my clients have really enjoyed it and asked for the recipe and calorie break down.

makes about 2 cups (16-2 tbsp servings)
66 calories per serving
5.9 grams of fat
2.9 grams of carbs
1.2 grams of protein

20 min prep time even less if you buy the cooked beets from Trader Joe’s . You can slip that step altogether.

Ingredients:
2 cups of roasted butternut squash (Used the air fryer this time to make have of one but I have of one but I've made it with 3 cups before all delicious and calories are low)
3 tbsp or juice of a lemon
1 garlic clove
1 1/2 tbsp of balsamic vinegar (also have used Coconut Nectar Vinegar)
3 tbsp of olive oil
1 tbsp of coconut oil melted
1/4 c of tahini
1 tsp of salt
1 tsp of cumin (optional)
black pepper and cayenne to taste

You don't need to blend all ingredients in a high powers blender, I used my Ninja, just as good.

Enjoy with some sliced cucumber, peppers, asparagus or rice crackers
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