Smokey El Paso Squash Dip
The red onions are beautiful and give this dip a wonderful crunch. Try crispy Black Bean Chips for dipping. What a combo!
Smokey El Paso Squash Dip
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The red onions are beautiful and give this dip a wonderful crunch. Try crispy Black Bean Chips for dipping. What a combo!
Author:
Lynda
Ingredients
- 1 buttercup squash 6-8" in diameter (not acorn or pepper)
- coarse sea salt to taste
- ½ jar Perth Pepper and Pestle Smokey El Paso Red Pepper Jelly
- ½-1 cup red onions, chopped
- ½ cup butter, cut into pieces
- ½-¾ cup cilantro (optional)
Instructions
- Wash squash and remove seeds.
- Bake at 350º F or microwave til tender but not overcooked!!
- Remove from oven and allow it to completely cool
- Remove the edible squash from the skin and place into a glass bowl
- DO NOT MIX OR MASH til after it has been reheated, it will become too mushy.
- Add other ingredients, except the cilantro, to the bowl. DO NOT MIX.
- Just before serving, the mixture can be microwaved until heated through.
- Add the cilantro and then gently mix. Be sure not to over-mix, so that the butter and jelly mixture is still oozy is good!! Chunky is also good!
TO SERVE
- Serve as a vegetable side dish or as a dip with tortilla chips, bagel chips, baguette.
- Perhaps use another hollowed out squash as a serving dish, and fasten whole cranberries around the stem. Turban squash would look absolutely stunning!! So-o-o-o orange and bright!!
- Try serving these mixtures on focaccia bread as an appetizer, cut into bite sized pieces and decorated with long stems of cilantro!
What you need to make this recipe
[wpsc_products product_id='1720']Try our other Red Pepper Jellies
[wpec_product_slider category="Red Pepper Jelly"]Tags: Red Pepper Jelly - Smokey El Paso
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