As you start to create your menu for Super Bowl Sunday, make sure to include a dish that you can enjoy during pregame coverage. This delicious, easy-to make dip can be made up to two days before you plan to serve it.
Woodbridge by Robert Mondavi Roasted Butternut Squash and Goat Cheese Pinot Noir Dip:
Yield: 4 to 6 servings
Directions:
1. Preheat oven to 375º.
2. Toss first four ingredients in a medium sized bowl.
3. Spread them out on a baking sheet and bake until butternut squash is fork tender, about 30 minutes.
4. Add all ingredients to food processor and pulse until smooth.
5. Spoon the dip into a serving bowl and top with extra pine nuts and goat cheese. Serve warm with crackers, pita or Ciabatta bread.
(Note: If you plan on making in advance, store the dip in an oven proof serving dish and when ready to enjoy, heat for 30 minutes at 375º before serving. At the 25-minute mark, take the dip out and sprinkle goat cheese and pine nuts over top. Put back in the oven on broil for the remaining 5 minutes to toast the pine nuts and warm the goat cheese.)
