This dip has very unique taste. The veggies are cooked before they are pureed so there is a little bit of sweetness but the garlic and salt and pepper even that out. The recipe said it makes five cups, but I would surmise there may be a little bit more than that.
This dip is awesome with tortilla chips, but as I was eating it last night I was thinking it would be really good with a quesadilla or taco. There is also walnuts and parmesan cheese in the dip, and those alone would make an awesome coating to some fish, chicken, or pork. But the walnuts and cheese do get pureed with the veggies, so except for the taste, there is no noticeable texture from the nuts. So if you have a nut allergy, the best thing to do would be to omit the nuts. I definitely think the dip can stand on its own without the nuts.
If I make this again, next time I will cut the veggies up a little bit more after they are cooked as it took a very long time to puree everything in the food processor. This dish is vegan friendly as there are no animal products in this, so this dish is crowd pleaser for all! Happy dipping!
Squashamole:
Interesting. Looks brown and bland to me, but I'm sure it's nice.
ReplyDeleteThat is the nice thing about this recipe! You can add to it, take away from it. The biggest thing about this recipe is the method, not so much the ingredients. When I make a recipe for the first time I usually follow it exactly, but then if I decide it is a keeper, I will usually change it slightly and add things or take things out. And my camera isn't the greatest camera in the world, so I can understand why you think it looks brown. It was very yellow, but I don't have a good camera. Thanks for looking!
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