Creamy Butternut Squash Feta Dip with Carnivore Crisps

Prep time: 30 mins      Cook time: 20 min      Rest time: 0 mins     Total time: 50 mins

Serves: 3-4 people

butternut squash feta dip

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:

Equipment:

(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.

butternut squash feta dip

butternut squash feta dip


How to make Creamy Butternut Squash Feta Dip with Carnivore Crisps

If a visual will help, watch the Instagram Reel for this recipe.

butternut squash feta dip

butternut squash feta dip

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.

butternut squash feta dip


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.

butternut squash feta dip


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.

butternut squash feta dip


Other favorite dinner ideas:

Street Gyro Bowls

Loaded Burger Bowls

Tropical Taco Bowls

Chicken Bacon Tacos

Cobb ‘Salad’ with Duck Fat Ranch Dressing

Simple Oxtail Soup

Creamy Butternut Squash Feta Dip with Carnivore Crisps

butternut squash feta dip

Creamy Butternut Squash Feta Dip with Carnivore Crisps

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.
Prep Time30 mins
Cook Time20 mins
Resting Time0 mins
Total Time50 mins
Food Type: Appetizer, Dip, Sauce, Side Dish, Snack
Cuisine: American
Diet Preference: Dairy-Free, Dinner, Dip, Egg-Free, Gluten-Free, Low FODMAP, Lunch, Nightshade-Free, Nut-Free, Sauce, Side Dish, Snack
Servings: 4 people
Author: Ashley Rothstein

Equipment

  • Vegetable peeler
  • Cooking Pot
  • serving bowl
  • Blender

Ingredients

  • 1.5 cups mashed butternut squash (about 2 cups raw)
  • 8 oz feta cheese
  • 1/2 cup sour cream
  • 1 tbsp raw honey
  • fresh or dried thyme (as garnish)
  • 1-2 3.75 oz bags *Carnivore Crisps (ASHLEYR for 10% off)

Instructions

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.

Other favorite dinner ideas:

Street Gyro Bowls

Loaded Burger Bowls

Tropical Taco Bowls

Chicken Bacon Tacos

Cobb ‘Salad’ with Duck Fat Ranch Dressing

Simple Oxtail Soup

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting me!

Follow:
Ashley Rothstein
Ashley Rothstein

Ashley Rothstein develops tasty, whole food, animal-based, fat-filled 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 with time-restricted feeding. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.

Share:

Leave a Reply

Your email address will not be published.

Recipe Rating