Hummus Artichoke Dip

• 20 ounces hummus any flavor works
• 14 ounces artichoke hearts in water, drained
• 1/2 cup Mexican cheese shredded, plus more for topping
• bread
• veggies
• 1 onion diced
• 4 cloves garlic minced
• 2 tablespoons olive oil
• 5 tablespoons curry paste this drastically varies between personal tastes and brands so start with 1-2 tablespoons and increase as desired
• 2 quarts chicken stock
• 1 kabocha squash large, cut in half, deseeded and cubed
• 28 ounces coconut milk
• salt
• pepper
• greek yogurt
• naan bread
• sausage

1. Saute onion and garlic in olive oil until onions are translucent in an 8.0-Quart Stockpot from the KitchenAid(R) Tri-Ply Copper 10-Piece Set. Add 1-2 tablespoons curry paste and cook for 1-2 minutes.
2. Add chicken stock and kabocha squash (skins on is fine). Bring to a boil.
3. Simmer for 30-45 minutes until squash is completely tender and starting to breakdown.
4. Taste, season with salt and pepper and adjust spice if needed (more curry paste can be added here, just blend it a bit in a cup with a bit of stock before adding to pot).
5. Puree in batches in blender or food processor, or use an immersion blender.
6. Serve with Greek yogurt, naan and sausage if desired.

works, water, cheese, bread, veggies, onion, garlic, olive oil, curry, chicken stock, coconut milk, salt, pepper, greek yogurt, bread, sausage

Taken from www.yummly.com/recipe/Hummus-Artichoke-Dip-2098852 (may not work)