Butternut Rotel Dip in Salad Cups
Equipment
- 1 Baking sheet
- 1 Mixing bowl
- 1 Knife
- 1 Cutting board
- 1 Oven
- 1 Spoon
Ingredients
- 2 cup butternut squash peeled and cubed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can Rotel diced tomatoes and green chilies 10 ounces
- 8 ounce cream cheese softened
- 1 cup cheddar cheese shredded
- 12 small lettuce leaves for cups
Instructions
- Preheat oven to 400°F (200°C).
- Toss butternut squash cubes with olive oil, salt, and pepper on a baking sheet.
- Roast the squash in the oven for 25 minutes until tender.
- Remove squash from oven and let cool for 5 minutes.
- In a mixing bowl, combine roasted squash, Rotel tomatoes, cream cheese, and cheddar cheese.
- Stir the mixture until all ingredients are well combined.
- Spoon the mixture evenly into each lettuce leaf to form cups.
- Serve immediately or let rest for 10 minutes to allow flavors to meld.
Notes
When selecting the lettuce leaves, choose ones that are sturdy enough to hold the dip without wilting. You can prepare the butternut squash ahead of time and store it in the refrigerator until you are ready to assemble the salad cups. Adjust the heat level by choosing mild, medium, or hot Rotel tomatoes based on your preference.
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