Slow Cooker Butternut Bacon Cheese Dip
Prep time: 
Cook time: 
Total time: 
  • 2¼ pounds, approximately, butternut squash, peeled and cubed
  • 5 slices applewood smoked bacon, divided
  • 8 ounces cream cheese, softened
  • 1 cup shredded sharp cheddar cheese, divided
  • ½ cup greek yogurt or sour cream
  • ¼ chopped green onions
  • ¼ teaspoon garlic salt (or to taste)
  1. Place peeled, cubed squash in a large pot and cover with water. Lightly salt. Bring to a boil over medium heat and cook partially covered for 15 to 20 minutes or until squash is soft. Drain.
  2. Meanwhile, cook bacon over medium heat until crisp. Drain on paper towels and then crumble. Set aside.
  3. Combine the cooked, drained squash and the softened cream cheese and yogurt in a large bowl using a submersion blender or in the jar of a high powered blender. Blend until smooth. Pour into a 1.5 or 2 quart slow cooker. Stir in ¾ cup of cheddar cheese, the green onions, garlic salt, and ⅔ of the bacon. Cook on low for 2 hours. Just before serving, melt the remaining cheddar on top and sprinkle with reserved bacon. Serve immediately or keep warm for up to 2 additional hours. This dip tastes best warm.
Recipe by Some the Wiser at