Dips
Lighter Queso Dip, served with Butternut Squash
This lighter queso dip is about as lighter as you’ll get when it comes to a decadent, cheesy dip. You’ll love the subtle sweetness and vibrant color that the butternut squash adds. This one is a must-try!
This lighter queso dip is about as lighter as you’ll get when it comes to a decadent, cheesy dip. You’ll love the subtle sweetness and vibrant color that the butternut squash adds. This one is a must-try!
About this Lighter Queso Dip
- Lower in calories: Does anybody think it’s weird to add butternut squash to queso? Maybe it sounds weird but then you find out that there’s only 113 calories per 1/4 cup, it’s totally rich and not squash-y tasting at all.
- The ultimate snack: Chips with any type of dip = our kryptonite. We recently made another batch of our restaurant style salsa and we literally cannot stop eating the stuff. And then there’s queso! Talk about dangerous. Have you tried queso blanco in the slow cooker or tasty poblano queso dip?
- Sneaky vegetables: If you aren’t looking for the flavor of the squash, you may not even taste it amidst the Tex-Mex spices, tomatoes, green chilies, and creamy Monterey Jack cheese. Bonus: If you have kids that don’t love vegetables, we bet they’ll devour this beautiful lighter queso dip without a second thought.
- Yield: 10 servings
- Prep: 5 minutes
- Cook: 15 minutes
- Total: 20 minutes
Ingredients
- 1 teaspoon extra virgin olive oil
- 1/2 cup finely diced red onion (about 1/4 of a medium sized red onion)
- 1 clove garlic, minced
- 12 ounces frozen butternut squash puree
- 1 can (10 ounces) petite diced tomatoes and green chilies
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 8 ounces Monterey Jack cheese, shredded
Method
- Place unwrapped squash in a microwave safe bowl and heat in microwave for 5 minutes at 50% power or until thawed.
- Meanwhile, heat oil in a large saucepan over medium heat. Add onions and cook for 4-5 minutes or until translucent.
- Add garlic and cook for one more minute or until fragrant.
- Add squash, tomatoes, cumin and chili powder, and bring to a boil over medium-high heat.
- Reduce heat to low and add cheese. Stir until melted and serve immediately.
