Harvest Dip

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Move over, cheese boards! This harvest dip, created by Taste of Home recipe editor Margaret Knoebel, is a standout addition to any holiday appetizer spread. Roasted butternut squash and sweet onion give the dip its beautiful golden color and subtly sweet flavor, while cream cheese, mayo and Parmesan make it rich, creamy and seriously scoopable.

Fresh sage and roasted squash bring the fall vibes, making the dip a natural fit for a fall potluck, cozy holiday gathering or Thanksgiving snack table. And because holiday cooking already comes with a long to-do list, you can assemble this dip a day ahead and bake it just before guests arrive. Set out crackers, crostini, pita chips, apple slices or fresh veggies, and watch it disappear before the main event even hits the table.

Harvest Dip Ingredients

Butternut squash: The butternut squash is the star here, giving the dip its beautiful golden color and creamy texture. Roasting brings out its natural sweetness and nutty flavor, making this dip taste like fall in every bite.
Onion: Sweet onion adds savory depth and enhances the squash’s natural sweetness. Yellow onion works, too, if that’s what you have.
Seasoning: Red pepper flakes add heat to the roasted vegetables, while fresh sage, salt and pepper season the dip. Sage has an earthy, woodsy flavor that pairs well with winter squash.
Cream cheese: Use full-fat, block-style cream cheese for the creamiest texture. Soften cream cheese at room temperature so it blends seamlessly with the warm roasted vegetables.
Parmesan cheese: Shredded Parmesan adds salty, nutty flavor and gives the dip a melty finish. You’ll use some in the dip and the rest on top for a bubbly, golden layer.
Mayonnaise: The tang balances the sweet butternut squash and keeps the dip creamy rather than heavy or overly thick. Different mayo brands bring different flavors, so pick your favorite.
Dippers: Crackers, crostini, and assorted fruits and vegetables are all great for dipping and scooping up this creamy, savory dip.

Directions

Step 1: Cook the vegetables

Overhead horizontal image of diced butternut squash and chopped onions on a foil-lined baking sheet, seasoned with red pepper flakes. A wooden spatula rests among the vegetables, and a small glass measuring cup with oil and red pepper flakes is visible in the foreground.

Preheat the oven to 350°F. Arrange the chopped squash and onion on a foil-lined 15x10x1-inch baking pan. In a small bowl, combine the red pepper flakes and olive oil. Drizzle the mixture over the vegetables and toss to coat them.

Bake the squash and onion, uncovered, for 45 to 50 minutes or until they’re very tender, stirring occasionally.

Step 2: Blend the dip

Overhead horizontal image of a creamy, light yellow mixture in a food processor bowl, seasoned with black pepper. Adjacent to the food processor, bowls of shredded cheese, salt, and ground pepper are displayed on a speckled counter.

Let the squash and onion cool slightly, then transfer them to a food processor. Add the cream cheese, mayonnaise, sage, salt, pepper and 1/2 cup of Parmesan cheese. Process until the mixture is smooth and well combined.

Step 3: Bake the dip

Overhead horizontal image of a dark grey baking dish filled with a light yellow mixture, generously topped with shredded cheese. A small brown bowl of additional shredded cheese sits beside the dish on a speckled countertop.

Increase the oven temperature to 375°. Transfer the dip to a greased 1-1/2-quart baking dish and sprinkle the remaining Parmesan cheese over the top. Bake until the dip is heated through,and cheese is melted and bubbly, about 30 to 35 minutes.

Step 4: Serve he dip

Serve the harvest dip warm with assorted dippers like crackers, fruit, vegetables and/or crostini.

Eye Level horizontal image of a blue baking dish containing a cheesy baked dip, with a spoonful removed. Sliced red apples, toasted baguette slices, and a serving spoon are arranged alongside the dish on a wooden surface.

Harvest Dip Variations

Add a garnish: Top the harvest dip with chopped toasted pecans or walnuts just before serving it for a little crunch. For an extra pretty holiday presentation, sprinkle it with a small handful of pomegranate seeds for a bright pop of color and a little sweet-tart flavor.
Change the cheese: Replace the Parmesan with shredded Gruyere or sharp cheddar to give the dip a different cheesy personality. Gruyere makes it extra nutty and melty, while sharp cheddar brings a bolder bite.
Add bacon: Stir cooked, crumbled bacon into the dip before baking it for a smoky, salty twist.
Turn up the heat: For a spicier dip, add more red pepper flakes or a few dashes of hot sauce before baking. For even more heat, scatter sliced jalapenos over the top before the dip goes into the oven.
Try a different herb: Fresh thyme or rosemary can easily stand in for the sage. Both have an earthy, aromatic flavor that works beautifully with the sweet squash.

How to Store Harvest Dip

Let the dip cool slightly, then cover it tightly or transfer leftovers to an airtight container. Store it in the refrigerator for up to four days. To reheat the dip, warm it in a small ovenproof dish at 350° until it’s heated through, or microwave individual portions in short intervals until they’re hot.

Can you make harvest dip ahead of time?

Yes! You can roast the vegetables and assemble the dip up to one day ahead, but wait to bake it until just before serving it. Cover the dish and refrigerate it until you’re ready to bake. While the oven preheats, let the dip sit at room temperature, then bake it as directed, adding a few extra minutes if needed since it’ll be chilled.

Harvest Dip Tips

Overhead horizontal image of a baked cheesy dip in a blue baking dish, with a portion scooped out. It is served with toasted baguette slices and fresh apple slices on the side, with some dip already on individual plates.

Can you use precut butternut squash?

Absolutely! Precut butternut squash is a great shortcut and saves you the work of peeling and chopping a whole squash. Cut larger pieces into roughly 1-inch chunks so they cook evenly.

Can you make harvest dip with a different type of squash?

Yes! You can replace the butternut squash with an equal amount (about 2 cups) of peeled and cubed winter squash, like acorn squash, delicata squash, honeynut squash or pumpkin. If you’re using pumpkin, choose a small cooking pumpkin, like a sugar pumpkin, rather than a carving pumpkin. Cut the squash into similar-sized pieces so everything roasts and blends evenly.

Can you make harvest dip in a slow cooker?

You could use a slow cooker to warm the harvest dip, but the oven is the way to go if you want that bubbly, golden top. The cheese won’t brown in a slow cooker, and the deeper insert also makes the dip a little harder to scoop compared to a shallow baking dish. Looking for slow-cooker dip inspo? Here are some of our favorite scoopable dips to make in a Crockpot.