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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.