Aren’t dips just the best? They solve every party problem! We all love that go-to hummus or spinach dip, but sometimes you just crave something super cozy and different, especially when that autumn chill starts coming in. That’s why I’m obsessed with this recipe for Butternut Squash Dip With Air Fryer Roasted Garlic. Seriously, I almost didn’t believe garlic could get this good until I started using my air fryer for roasting. It caramelizes everything in minutes and gives the most amazingly sweet, spreadable pulp. Trust me, combining that shockingly flavorful garlic with the creamy, earthy sweetness of roasted butternut squash? It’s totally magic, and so much simpler than baking everything low and slow in the oven. It’s my new go-to comforting star of the snacking table!
Why This Butternut Squash Dip With Air Fryer Roasted Garlic Stands Out
Everyone wants a dip that tastes gourmet but comes together fast, right? This recipe is absolutely it. I love showing this one off because it proves the air fryer isn’t just for crispy chicken wings.
- The air fryer roasted garlic adds an incredible depth of flavor you just can’t beat with raw garlic. It gets sweet and soft!
- We skip heavy cream! The secret to that luxurious texture is actually tahini—it makes the butternut squash dip incredibly creamy and rich.
- It’s so quick! You get all the flavor of roasted vegetables in about 35 minutes total cook time. You can check out some other quick ideas here: quick and easy dips.
Essential Ingredients for Butternut Squash Dip With Air Fryer Roasted Garlic
The ingredient list here is short and sweet, which is perfect because we let the air fryer do most of the hard work! When you’re gathering supplies, make sure you pick up a nice, firm butternut squash. You’ll need one medium one, making sure it’s all peeled, seeded, and cut into cubes—don’t skip peeling it, that skin doesn’t get soft!
For the garlic, you need a whole head to roast. We’re using olive oil to coat everything before it hits the basket. Don’t forget the seasonings: just salt and pepper to start. The real flavor magic comes from thinning the mixture out with a little vegetable broth, using tahini for that unbelievable creaminess, a hit of fresh lemon juice for brightness, and wow, just a tiny pinch of nutmeg. I know, nutmeg sounds random, but it really brings out the natural sweetness of the squash, so please don’t skip that little guy!
Equipment Needed for Butternut Squash Dip With Air Fryer Roasted Garlic
You actually don’t need much specialized gear for this, which I happen to love! Having the right tools just makes the process so much smoother, and you’ll feel totally ready once you gather these three things.
- Your trusty Air Fryer is the star here—it cooks both the squash and the garlic perfectly.
- You’ll absolutely need a Food Processor to get this dip silky smooth. A high-powered blender works in a pinch, too!
- Don’t forget some heavy-duty Aluminum Foil; we wrap that garlic head up like a little present.
Step-by-Step Instructions for Butternut Squash Dip With Air Fryer Roasted Garlic
Alright, let’s get cooking! This is the fun part where everything comes together so quickly. First things first, get your air fryer warmed up—we need it piping hot at 400°F (200°C) before anything goes in. Don’t skip the preheat, it helps everything brown evenly!
Next, grab your cubed butternut squash and toss it with one tablespoon of olive oil, salt, and pepper. Try to spread it out in a single layer in the air fryer basket. If you’re doubling the batch, you might need to do this in two rounds! Air fry those lovely cubes for about 15 to 20 minutes. Remember to shake the basket halfway through! You’re looking for them to be tender when pierced and maybe have a little golden color peeking through.
While that’s cooking, handle the flavor powerhouse: the garlic. Slice the top off the whole head, just enough to see the cloves underneath, and drizzle that remaining tablespoon of olive oil right over the top. Wrap that entire head up snugly in aluminum foil—it’s going to steam gently inside while roasting. Pop it into the air fryer alongside the squash (if there’s room!) and cook for 15 minutes until it’s super, super soft.
When everything is done, squeeze that soft, sweet roasted garlic pulp right out of its skin and into your food processor. Add the warm, roasted squash right in there. Then, pour in the vegetable broth, tahini, lemon juice, and that pinch of nutmeg. Now, here’s my little secret for the smoothest creamy dip ever: Blend it until it looks totally uniform. If it seems chunky or stiff, just drizzle in a *tiny* bit more broth until it moves freely. Taste test that perfection and adjust the salt and pepper! You can find my favorite air fryer tips here, like how I make air fryer jalapeno poppers: it’s all about that air flow!
Tips for the Perfect Butternut Squash Dip With Air Fryer Roasted Garlic
We all know that even the best recipes have little quirks, right? For this unbelievably smooth creamy dip, consistency is everything. If your dip seems too stiff after blending—and trust me, sometimes the squash can be a little dry—don’t panic! Just blend in an extra teaspoon or two of vegetable broth until it flows perfectly off the spoon. You want it pourable, but still thick enough to hold its shape on a chip.
Make absolutely sure that butternut squash is fork-tender before you try to blend it. If it’s still hard in the middle, you’re going to end up with chunks, and nobody wants that in their velvety squash dip!
Also, I wanted to mention a little trick that helps if you’re making a big batch. If your air fryer basket isn’t huge and you can’t fit the garlic and the squash in at 400°F at the same time, don’t stress! My note suggests that for a richer flavor, you can always roast the garlic in the oven alongside the squash instead. It works just as beautifully, though the air fryer does get it a bit more caramelized! Want some other great dips to compare notes with? Check out my thoughts on homemade guacamole recipes!
Variations on Your Butternut Squash Dip With Air Fryer Roasted Garlic
This recipe is fantastic as is, but I always encourage people to play around a bit! It takes a simple squash base and lets your own pantry shine through. If you like a little warmth in your appetizers, try stirring in a tiny dash of cayenne pepper right before blending. It gives just the right kick without being too spicy.
I also adore adding dried herbs! A pinch of dried thyme or some fresh sage, finely chopped, complements the earthiness of the squash beautifully. If you’re feeling spicy and savory, a teaspoon of smoked paprika turns this into a whole new experience. You can see how I play with those deeper, savory notes in my spicy chili crisp recipe, and that same logic applies here! This Butternut Squash Dip With Air Fryer Roasted Garlic is just begging for your personal touch.
Serving Suggestions for Butternut Squash Dip With Air Fryer Roasted Garlic
Okay, so you’ve made this gorgeous, creamy dip—now what do you serve it with? That’s half the fun! You can serve this dip straight out of the food processor while it’s still warm, which is cozy, or you can chill it down completely; both ways are fantastic, depending on the mood.
For dipping, you absolutely can’t go wrong with sturdy, crispy pita chips. I also love slicing up a rustic, crusty bread—maybe something sourdough—and toasting those slices really well. If you’re keeping it lighter, grab some fresh veggies! Think crunchy raw carrots, slices of crisp apple, or bell pepper wedges. Need more great ideas for what to serve alongside? I look at my guacamole recipe for inspiration on pairing!
Storage and Reheating Tips for Butternut Squash Dip With Air Fryer Roasted Garlic
This dip holds up beautifully, which means you can totally make it a day ahead for that upcoming gathering! Just pop the leftovers into an airtight container. I find that if you keep it nicely sealed in the fridge, it stays fresh and creamy for about four days. It’s perfect, right?
When you’re ready to serve the second time around, the key is gentle reheating. I usually scrape what I need into a small saucepan over very low heat, stirring constantly until it’s just warmed through. If you use the microwave, do it in short 20-second bursts because you don’t want it to get tough!
Frequently Asked Questions About Butternut Squash Dip With Air Fryer Roasted Garlic
I always get so many questions about this dip because people wonder how something so healthy tastes so decadent! It’s the air fryer garlic working its magic! This creamy dip is super versatile, but I’m happy to clear up any confusion about making it work for your kitchen.
Can I make this Butternut Squash Dip With Air Fryer Roasted Garlic ahead of time?
Absolutely! I love making this a day ahead, actually. It gives the flavors time to really mingle. Just store it in an airtight container—it’s great for about four days in the fridge. If it feels a little stiff when you take it out, just stir in a tiny splash of water or broth to bring it right back to that perfect, dippable consistency.
What if I don’t have a food processor for this vegetable dip?
That’s a fair question! If you only have an immersion blender or a regular high-speed blender, you can certainly use those for this vegetable dip. However, word of warning: you might need to blend in smaller batches if you use a standard blender, and it might take a bit longer to get *perfectly* silky. An immersion blender works best when you blend it right in a deep bowl, but sometimes it leaves a bit more texture than a food processor does. Go slow!
How do I ensure the air fryer roasted garlic is perfectly soft?
The key to that sweet, buttery garlic pulp is steam—that’s why we wrap it! Make sure you slice enough off the top to expose the cloves but not so much that the whole head falls apart. Wrapping it tightly in foil traps the steam created by the little bit of olive oil, making those cloves tender enough to squeeze right out. If you pierce the root end with a sharp knife after the 15 minutes and it feels completely mushy, you’re golden! We want creamy, not chewy!
If you’re looking for more appetizer inspiration like this one, I’ve got some fun ideas for quick summer party dips too!
Nutritional Snapshot of This Creamy Dip
Even though this tastes like pure comfort food, it’s actually really good for you! Remember these numbers are just estimates, based on how I make it in my kitchen. Generally, this creamy dip is light on the fat and sodium for being so satisfying. Based on the recipe, one serving (about 1/2 cup) clocks in around 150 calories. You’ll get about 8 grams of fat, 3 grams of protein, and 18 grams of carbs, which includes 4 grams of filling fiber. It’s naturally cholesterol-free, too!
Nutritional Snapshot of This Creamy Dip
Even though this tastes like pure comfort food, it’s actually really good for you! Remember these numbers are just estimates, based on how I make it in my kitchen. Generally, this creamy dip is light on the fat and sodium for being so satisfying. Based on the recipe, one serving (about 1/2 cup) clocks in around 150 calories. You’ll get about 8 grams of fat, 3 grams of protein, and 18 grams of carbs, which includes 4 grams of filling fiber. It’s naturally cholesterol-free, too!
Print
Butternut Squash Dip with Air Fryer Roasted Garlic
- Total Time: 50 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A creamy dip made from roasted butternut squash and air-fried garlic.
Ingredients
- 1 medium butternut squash, peeled, seeded, and cubed
- 1 head garlic
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup vegetable broth
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- Pinch of nutmeg
Instructions
- Preheat your air fryer to 400°F (200°C).
- Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread in the air fryer basket in a single layer if possible.
- Air fry the squash for 15-20 minutes, shaking halfway, until tender and lightly browned.
- While the squash cooks, slice the top off the head of garlic to expose the cloves. Drizzle with the remaining 1 tablespoon of olive oil.
- Wrap the garlic head tightly in aluminum foil. Air fry at 400°F (200°C) for 15 minutes, or until the cloves are soft.
- Squeeze the roasted garlic pulp into a food processor.
- Add the roasted butternut squash, vegetable broth, tahini, lemon juice, and nutmeg to the food processor.
- Blend until completely smooth. Add a little more broth if the dip is too thick.
- Taste and adjust salt and pepper as needed. Serve warm or chilled.
Notes
- For a richer flavor, roast the garlic in the oven alongside the squash if your air fryer basket is too small for both.
- You can substitute chicken broth for vegetable broth if desired.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Appetizer
- Method: Air Frying
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 8
- Sodium: 250
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 4
- Protein: 3
- Cholesterol: 0
Keywords: butternut squash dip, air fryer roasted garlic, vegetable dip, creamy dip, healthy appetizer