Prep time: 30 mins Cook time: 20 min Rest time: 0 mins Total time: 50 mins
Serves: 3-4 people
This animal-based creamy butternut squash feta dip is made with sour cream, feta cheese, butternut squash, honey, and thyme, with Carnivore Crisps for dipping.
What you need to make Creamy Butternut Squash Feta Dip with Carnivore Crisps
Ingredients:
- Feta cheese
- Sour cream
- Butternut squash
- Raw honey (optional; ASHLEYR for 10% off); Note: I recommend local or Manuka
- Thyme
- Carnivore Crisps Beef Brisket (ASHLEYR for 10% off)
Equipment:
- Vegetable peeler
- Cooking pot
- Serving bowl
- Blender
(for the full recipe, scroll to the bottom)
Substitutions
Honeynut or acorn squash will also work for this recipe.
Any Carnivore Crisps will do, although I recommend using a beef cut. I used Beef Brisket.
How to make Creamy Butternut Squash Feta Dip with Carnivore Crisps
If a visual will help, watch the Instagram Reel for this recipe.
Boil the butternut squash.
With your vegetable peeler, skin your butternut squash. Scoop out the seeds and chop the meat into cubes. It doesn’t matter what size you cut the pieces into as they will be boiled. Just don’t cut them too large as this will help the pieces boil faster.
Place enough water in your cooking pot that will cover the squash.
Bring the water to a boil. Once at a boil, add the squash pieces.
Boil until the squash is soft enough to mash, usually about 15-20 minutes or so.
Once the squash is cooked through, drain the water and mash the squash.
Set the mashed squash aside and allow it to cool.
Make the dip.
In your blender, add the cooled mashed squash, feta cheese, sour cream, and raw honey (ASHLEYR for 10% off).
Blend until smooth.
Once blended, transfer the dip to your serving bowl.
Garnish the dip.
Add a small drizzle of honey (if preferred) and some fresh or dried thyme as a garnish.
Serve and enjoy.
Use your Carnivore Crisps* for dipping. Enjoy!
*Note: I used 1 bag of Carnivore Crisps and it worked out fine, but there was a good amount of dip left over. 2 bags would have probably been better. If you have leftover dip, it can be used as a meat topper.
Note: the dip comes out at about room temperature. It can be enjoyed this way or after chilling in the fridge. It becomes more firm if you let it chill in the fridge.
Leftover dip can be stored in the fridge for 4-5 days. I recommend storing the Carnivore Crisps at room temperature if you have any left over.
Tips to make the best Creamy Butternut Squash Feta Dip with Carnivore Crisps
- I used 1 bag of Carnivore Crisps and it worked out fine, but there was a good amount of dip left over. 2 bags would have probably been better. If you have leftover dip, I suggest using it as a meat topper.
- The dip comes out at about room temperature. Enjoy it this way or after chilling in the fridge. It becomes more firm if you let it chill in the fridge.
Other favorite dinner ideas:
Cobb ‘Salad’ with Duck Fat Ranch Dressing
Creamy Butternut Squash Feta Dip with Carnivore Crisps
Creamy Butternut Squash Feta Dip with Carnivore Crisps
Ingredients
- 1.5 cups mashed butternut squash (about 2 cups raw)
- 8 oz feta cheese
- 1/2 cup sour cream
- 1 tbsp raw honey (local or Manuka - ASHLEYR for 10% off)
- fresh or dried thyme (as garnish)
- 1-2 3.75 oz bags *Carnivore Crisps (ASHLEYR for 10% off)
Instructions
- If you’re interested solely in the recipe, skip this bullet point and keep on reading. For those interested in sourcing nutrient-dense food, low-toxic household products, and discounts on brands that may support your AB journey, you may find value in my product guides. Head over to this page if you’d like to check them out. All are free (and always will be).
Boil the butternut squash.
- With your vegetable peeler, skin your butternut squash. Scoop out the seeds and chop the meat into cubes. It doesn't matter what size you cut the pieces into as they will be boiled. Just don't cut them too large as this will help the pieces boil faster.
- Place enough water in your cooking pot that will cover the squash.
- Bring the water to a boil. Once at a boil, add the squash pieces.
- Boil until the squash is soft enough to mash, usually about 15-20 minutes or so.
- Once the squash is cooked through, drain the water and mash the squash.
- Set the mashed squash aside and allow it to cool.
Make the dip.
- Blend until smooth.
- Once blended, transfer the dip to your serving bowl.
Garnish the dip.
- Add a small drizzle of honey (if preferred) and some fresh or dried thyme as a garnish.
Serve and enjoy.
- Use your Carnivore Crisps* for dipping. Enjoy!
- *Note: I used 1 bag of Carnivore Crisps and it worked out fine, but there was a good amount of dip left over. 2 bags would have probably been better. If you have leftover dip, it can be used as a meat topper.
- Note: the dip comes out at about room temperature. It can be enjoyed this way or after chilling in the fridge. It becomes more firm if you let it chill in the fridge.
- Leftover dip can be stored in the fridge for 4-5 days. I recommend storing the Carnivore Crisps at room temperature if you have any left over.
Other favorite dinner ideas:
Cobb ‘Salad’ with Duck Fat Ranch Dressing
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Ashley Rothstein develops tasty, whole food, animal-based recipes that include a moderate amount of “minimally toxic” plant foods. To fix her own health issues, she bounced around between the carnivore, keto, and paleo diets for a few years. After experiencing and studying each diet philosophy, she learned she feels her best by merging the three and following an animal-based diet. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.
