Queso is one of those comfort foods that brings me right back to my Texan roots…from the fake yellow cheese kind, with a can of mushroom soup poured in it …to the white queso seen all across Texas…I love it!!! And i’ll usually take it any way I can get it! Problem is, this ooey gooey goodness is not waistline friendly. I probably have queso to thank for the nice round bubble butt that came out of nowhere at the age of fourteen….
Don’t worry, the answer to all your queso dreams have been answered! By making the butternut squash the main ingredient in this dip, you can snack guilt free! It’s spicy from the chipotle and the lime gives it a zesty kick!
Serve this yummy dip next time your friends are craving the naughty stuff and see if anyone even notices they aren’t eating just cheese!
Total Time: 45 Min
Prep Time: 10
Cook Time 35 Min
Two 10 ounce bags of cubed organic butternut squash
1 tablespoon of olive oil
1 small purple onion, chopped
2 cups of chopped mushrooms
1 can chipotle in adobo sauce, 1 pepper chopped & 1 tbsp of adobo sauce
1 lime, juice only
1/4 cup low sodium chicken stock
1/4 tablespoon of kosher sea salt
1 cup of finely shredded cheese (cheddar, jack, mozzarella combo)
Boil butternut squash cubes until fork tender in a large stock pot. In large deep skillet, sauté onions and mushrooms till soft in the olive oil.
Once squash is soft, mash or blend in food processor or blender. Add squash, chipotle pepper and adobo sauce to skillet and stir to combine.
Add lime juice and chicken stock. Add kosher sea salt. Bring mixture to a bubble. Add cheese and combine. Garnish with Cilantro. Serve immediately.
Enjoy with your favorite tortilla chips or tortillas.