Mediterranean Bean Dip With Roasted Acorn Squash The Mediterranean Dish

Sometimes the best recipes aren’t the ones that are overtly revolutionary; they can be something so simple that I hadn’t thought of before. Case in point, this roasted acorn squash and bean dip. Boy am I glad the idea popped into my head, thanks to the parade of all-things-squash coming through my Instagram feed.

A humble can of white beans and roasted acorn squash, are the obvious stars of this rustic bean dip. With the aid of caramelized shallots, a little garlic, and fresh, warm Mediterranean spice–paprika, cumin, coriander, and sumac–we have a perfectly flavored bean dip.

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What makes this squash bean dip inhale-worthy is the addition of excellent extra virgin olive oil. I’ve said this before, but it’s not just for frying onions. In Mediterranean cooking, olive oil is a big flavor enhancers, and it particularly shines when poured over a bean dip like we have here.

I used our Private Reserve Greek extra virgin olive oil. It’s from organically grown and processed Greek Koroneiki olives. It’s an exquisite cold extracted and unfiltered oil with delicate intensity. It tastes fruity with a nice lingering peppery finish. Learn more about our Private Reserve EVOO here.