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Hippo Dip

Clare.Crespo's picture
For hippo:
  Spaghetti squash 1 Small
  Crookneck squash 2 Small (Or 1 Large Sized)
  Whole garlic 4 Clove (20 gm)
  Slivered almonds 4
For dip:
  Light cream cheese 16 Ounce, softened (2 Packages, 8 Ounce Each)
  Margarine 1⁄4 Cup (4 tbs)
  Loosely packed fresh basil leaves 1⁄2 Cup (8 tbs)
  Fresh basil leaves 1⁄2 Cup (8 tbs) (Loosely Packed)
  Garlic 2 Clove (10 gm)
  Parsley 1 Cup (16 tbs) (Loosely Packed)
  Loosely packed parsley 1 Cup (16 tbs)
  Ground black pepper 1 Teaspoon
  Salt 1⁄2 Teaspoon

To make the hippo, with a large knife, cut the side off spaghetti squash to make a bowl and the ''belly'' of your hippo. Scoop out seeds, saving two for the hippo’s “ears.” Cut the large end off one of the crookneck squash. Cut it at an angle so that it will be flush to the acorn squash. Cut it half lengthwise to make the hippo’s “mouth.”

Insert two cloves on top of crookneck squash as “eyes”. Insert two near the tip as “nostrils.” Insert four slivered almonds on the inside of the mouth (two on bottom, two on top) as “teeth”. With a small knife, make two little slices behind the hippo's eyes. Insert squash seeds for ears.

Attach both pieces of head to acorn squash with toothpicks. Cut remaining squash into four pieces. Attach to bottom of acorn squash with toothpicks as “legs”.

For dip, process cream cheese, Country Crock® Spread, basil, garlic, parsley, pepper and salt in food processor and pulse until combined. Carefully scoop into the hippo. Serve with vegetables (celery, carrots, etc.) as a dip.

Nutrition Information per 2 Tbsp serving:

Calories 50, Calories From Fat 20, Saturated Fat 0.5g, Trans Fat 0g, Total Fat 2g, Cholesterol 5mg, Sodium 300mg, Total Carbohydrate 3g, Sugars 2g, Dietary Fiber 0g, Protein 5g, Vitamin A 10%, Vitamin C 8%, Calcium 10%, Iron 2%

For more fun recipes like this one, view the FREE recipe book A Very Veggie World Recipe Book Brought to You By Country Crock

Recipe Summary

Preparation Time: 
30 Minutes

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Hippo Dip Recipe