Vegan Butternut Squash Dip with Garlic-Onion Crackers

Tonight is the first meeting of the Bethlehem Grocery Co-Op (7:00 at the library—Be there!). My husband and I are so psyched. I am even skipping out on one of my Girl Scout meetings to attend! The Express Times covered the story with a pretty decent article, which you can read here.

In the spirit of community, the meeting organizers have asked people to bring vegetarian or vegan snack food or non-alcoholic beverages to share in a potluck. Since I’ll be coming straight from my earlier Girl Scout meeting tonight, I knew I had to make something ahead of time that I could just grab when I pick up my husband and bring along. With a bunch of roasted butternut squash in the freezer, plus two whole ones in the fridge, I figured that was a good place to start. Dip is generally pretty foolproof, so I whipped up a super-simple batch in the food processor and made some tasty garlic onion crackers to go along with it. The combination is delicious—Savory crackers (based off a recipe for Indian nippattu, an onion and chili savory cookie) with a slightly sweet, slightly spicy dip. So, whether you’ve got a holiday party coming up or taste this tonight at the meeting and decide you want more, give it a try! (By the way, both recipes are vegan.)

Butternut Squash Dip

Ingredients:

Ingredients

Dip Ingredients

  • 1 clove garlic (Apple Ridge Farm)
  • 1 lemon
  • 2 c. roasted butternut squash (I had some in the freezer from Jett’s Natural Produce)
  • 2 tsp. paprika
  • 1 takeout packet soy sauce (I think that’s a tablespoon?)
  • 1 tsp. black pepper
  • hot sauce, to taste (Easton Salsa Company)

Directions:

  1. Mince garlic in food processor.
  2. Squeeze all the juice from the lemon into the food processor, then add remaining ingredients.
  3. Process until smooth.
  4. Serve with savory crackers.
Butternut Squash Dip

Butternut Squash Dip—How easy was that?!

Garlic-Onion Crackers

Makes 120 bite-size crackers!

Ingredients:

Cracker Ingredients

Cracker Ingredients

  • 2 c. flour
  • 1 tsp. baking powder
  • 1 tsp. salt (I used herb sea salt we made from thyme, sage & rosemary from our garden)
  • 2 tsp. sugar
  • 4 tsp. sesame seeds
  • ½ large onion (Jett’s Natural Produce)
  • 3 cloves garlic(Apple Ridge Farm)
  • 1/3 c. olive oil
  • 1/4 cup warm water (you may not use it all)

Directions:

  1. Mix flour, baking powder, salt, sugar and sesame seeds in large bowl.
  2. Mince onion and garlic (I used a food processor) and add to flour mixture, stirring to combine well.

    Cracker Dough

    With Onion & Garlic Added

  3. Add olive oil and mix well (mixture will be lumpy)
  4. Gradually add water and stir until dough forms. Dough will feel oily.
  5. Cover and let sit for 30 minutes.
  6. Preheat oven to 325°.
  7. Form a small ball (about 1/2-3/4″ in diameter) of dough. Place between two sheets of wax paper or greased plastic wrap. Press thin with your fingers (about 1/16″ thick, 1-1.25″ diameter).
  8. Gently peel dough circle from wax paper and place on non-stick or foil lined baking sheet. Prick dough circles all over with fork.

    Dough Circles

    Dough Circles

  9. Repeat until all dough is used.
  10. Bake for 13-15 minutes, or until lightly browned. (Since this makes 120 crackers, you may want to bake these in batches so you aren’t using up a zillion baking sheets!)
  11. Cool completely on wire rack and store in airtight container.
Garlic Onion Crackers

Crackers and crackers, oh my!

 

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One response to “Vegan Butternut Squash Dip with Garlic-Onion Crackers

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