#creamysnack

Roasted Butternut Squash Hummus is a creamy and flavorful twist on traditional hummus, with the sweet and nutty flavor of roasted butternut squash. It's a perfect appetizer or snack option for parties or gatherings.

Ingredients: 1 small butternut squash, peeled and cubed. 2 tablespoons olive oil, divided. 1 can 15 ounces chickpeas, drained and rinsed. 2 cloves garlic, minced. 2 tablespoons tahini. 2 tablespoons lemon juice. 1/2 teaspoon ground cumin. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 2 tablespoons water or more for desired consistency. Pita bread or vegetable sticks for serving.

Instructions: Preheat your oven to 400F 200C. Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast the squash in the preheated oven for about 25-30 minutes or until it's tender and slightly caramelized. Let it cool slightly. In a food processor, combine the roasted butternut squash, chickpeas, minced garlic, tahini, lemon juice, ground cumin, smoked paprika, salt, and pepper. Blend until smooth, scraping down the sides as needed. With the food processor running, slowly drizzle in the remaining 1 tablespoon of olive oil and water until you achieve your desired hummus consistency. Taste and adjust the seasonings, adding more salt, pepper, or lemon juice if necessary. Transfer the roasted butternut squash hummus to a serving bowl, garnish with a drizzle of olive oil, and a sprinkle of smoked paprika. Serve with pita bread or vegetable sticks for dipping. Enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Avocado deviled eggs are a tasty and healthy take on the original deviled egg. The rich and creamy avocado filling gives it a beautiful green color. These are great as an appetizer for any event.

Ingredients: 6 hard-boiled eggs. 1 ripe avocado, peeled and pitted. 2 tablespoons mayonnaise. 1 teaspoon Dijon mustard. 1 teaspoon lemon juice. 1/2 teaspoon garlic powder. Salt and pepper to taste. Paprika for garnish. Fresh chives for garnish.

Instructions: Cut the hard-boiled eggs in half lengthwise and remove the yolks. Place the yolks in a mixing bowl. In the same bowl, add the ripe avocado, mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and pepper. Mash and mix the ingredients together until smooth and well combined. Spoon the avocado mixture into the egg white halves or use a piping bag for a more decorative presentation. Garnish each avocado deviled egg with a sprinkle of paprika and a few chopped fresh chives. Refrigerate until ready to serve. Enjoy your creamy and delicious avocado deviled eggs!

Prep Time: 15 minutes

Cook Time: 10 minutes

This slow cooker spinach artichoke dip is incredibly easy to make and perfect for parties or gatherings. Just toss the ingredients into the slow cooker, let it simmer, and enjoy a creamy, flavorful dip with minimal effort.

Ingredients: 1 10-ounce package frozen chopped spinach, thawed and drained. 1 14-ounce can artichoke hearts, drained and chopped. 1 8-ounce package cream cheese, softened. 1 cup sour cream. 1 cup grated Parmesan cheese. 1 cup shredded mozzarella cheese. 2 cloves garlic, minced. 1/2 teaspoon salt. 1/4 teaspoon black pepper.

Instructions: Put chopped artichoke hearts, chopped spinach, sour cream, grated Parmesan cheese, shredded mozzarella cheese, minced garlic, salt, and black pepper in a slow cooker. The cream cheese should be soft. Mix everything together well. Set the pot on low heat and cover it. Stir the dip every so often for two to three hours, or until it is hot and bubbly. Toast, crackers, or sliced baguette can be served warm with the dish when it's done.

Prep Time: 10 minutes

Cook Time: 120 minutes

This vibrant and creamy vegan dip is perfect for snacking! The combination of cashews and roasted beet gives it a beautiful color and a rich, earthy flavor. It's easy to make and packed with nutrients.

Ingredients: 1 cup raw cashews, soaked for 4 hours or overnight. 1 medium beet, roasted and peeled. 2 tablespoons lemon juice. 2 tablespoons nutritional yeast. 1 clove garlic, minced. 1/2 teaspoon sea salt. 1/4 teaspoon black pepper. Water, as needed.

Instructions: Soak the cashews and put them in a food processor with the roasted beet, lemon juice, nutritional yeast, garlic, salt, and pepper. Add water as needed to get the consistency you want and blend until smooth. Check the seasonings and make changes as needed. Put the dip in a bowl that will be used for serving and put it in the fridge for at least 30 minutes. You can eat it with chips, crackers, or your favorite vegetables.

Prep Time: 15 minutes

Cook Time: 30 minutes

You can eat these spicy keto deviled eggs without mayo as an appetizer or snack. They taste great and are low in carbs. They taste great, are creamy, and are great for people on a keto or low-carb diet.

Ingredients: 6 large eggs. 2 tablespoons sour cream. 1 teaspoon Dijon mustard. 1/2 teaspoon hot sauce adjust to taste. 1/4 teaspoon paprika. Salt and pepper to taste. Chopped fresh chives for garnish.

Instructions: Cover the eggs with cold water and put them in a saucepan. Increase the heat to high and bring the water to a boil. Then lower the heat to low and let it simmer for 9 to 12 minutes, depending on how firm or soft you want the yolks to be. After getting the eggs out of the hot water, put them right into a bowl of ice water to cool for a few minutes. After the eggs have cooled, peel them and cut them in half down the middle. Take the egg yolks out and put them in a bowl. Sour cream, Dijon mustard, hot sauce, paprika, salt, and pepper should all be mixed into the egg yolks. Mix and mash until everything is well mixed and creamy. Feel free to change the amount of seasonings or hot sauce in the filling based on your personal taste for heat. Put the spicy deviled egg filling into a piping bag or a plastic sandwich bag where you've cut off one corner to make it easier to pipe. Pipe the filling into the egg white halves, making sure that each one is full. Add some chopped fresh chives and paprika on top to finish. Put the deviled eggs in the fridge for at least 30 minutes before you serve them so that the flavors can mix.

Prep Time: 15 minutes

Cook Time: 15 minutes

These Keto Bacon-Wrapped Avocado Bites are a great low-carb snack or appetizer. Avocado that is creamy and wrapped in bacon that is crispy and perfectly seasoned. They're very simple to make and taste great!

Ingredients: 2 avocados, halved and pitted. 8 slices of bacon. Salt and pepper to taste. Toothpicks.

Instructions: Start by heating the oven to 400F 200C. There will be 16 avocado slices after cutting each half in half into four quarters. Add salt and pepper to the avocado slices. Use a toothpick to hold each avocado slice together with a bacon slice. Use parchment paper to line a baking sheet and put the avocado bites that have been wrapped in bacon on it. Heat the oven and put the bacon in it. Bake for 15 to 20 minutes, or until the bacon is crispy. Take it out of the oven when it's done and let it cool a bit before serving. Enjoy these tasty keto avocado bites wrapped in bacon!

Prep Time: 10 minutes

Cook Time: 20 minutes