scrumptious dill dip! I was given this recipe by my mother, who warned me to keep it to myself, but I believe everyone should eat it. Making this dip a day in advance will definitely improve it. Because it produces so much, it is simple to cut in half.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 13 ¼ ounces whole wheat spiral pasta
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, chopped
- ¼ cup whole wheat flour
- 2 cups soy milk
- 1 ½ cups pumpkin puree
- 1 (8 ounce) package shredded Cheddar cheese
Instructions
- Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- Meanwhile, heat oil in a saucepan over medium heat. Saute onion and garlic until softened and lightly browned, about 5 minutes. Stir in whole wheat flour until combined. Stir in soy milk, pumpkin puree, and Cheddar cheese.
- Drain pasta and mix into the sauce. Cook until heated through, about 5 minutes.
Nutrition Facts
| Calories | 703 kcal |
| Carbohydrate | 93 g |
| Cholesterol | 59 mg |
| Dietary Fiber | 12 g |
| Protein | 30 g |
| Saturated Fat | 13 g |
| Sodium | 438 mg |
| Sugars | 8 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |