Festive Butternut Squash Dip

1 (8oz.) pkg. reduced-fat cream cheese, softened
¾ cup cooked butternut squash
2 Tbsp. taco seasoning mix
1/3 cup chopped dried beef
1/3 cup chopped green bell pepper
1/3 cup chopped red bell pepper
Directions: In a mixing bowl, beat cream cheese, until smooth. Slowly beat in squash and taco seasoning until thoroughly blended. Stir in beef and peppers. Cover and refrigerate until served. Serve with fresh veggies, crackers or corn chips
*To cook butternut squash. Cut in half, lengthwise. Scoop out seeds. Add about a cup of water to 13×9 inch baking dish; place squash, cut-side down, in dish. Cover. Bake at 425 degrees for 40 min or until tender.

Serves 24. Per 2-tablespoons: 35 calories, 2 g fat, 2 g protein, 3 g carbohydrate, 0 g fiber, 170 mg sodium

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