This healthy queso dip is about as healthy 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 Healthy 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 delicious and not squash-y tasting at all.
- The ultimate snack: Chips with any type of dip = my kryptonite. I recently made another batch of my restaurant style salsa and I literally cannot stop eating the stuff. And then there’s queso! Talk about dangerous. Have you tried queso blanco in the slow cooker or yummy 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, I bet they’ll devour this beautiful healthy queso dip without a second thought.
More Cheesy Dips
Recipe
Healthy Queso Dip with Butternut Squash
This healthy queso dip is about as healthy 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!
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
Instructions
- 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.
Notes
Serving size: 1/4 cup (typically a serving size of dip is 2 tablespoons but I’m being realistic here).
If you like spicy hot queso, use pepper Jack cheese instead of Monterey Jack. You could also saute chopped jalapeno peppers with the onions.
Nutrition
Serving: 1/4 cup, Calories: 113kcal, Carbohydrates: 6g, Protein: 6g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Cholesterol: 20mg, Sodium: 164mg, Fiber: 2g, Sugar: 2g
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
yummy
I am totally down with adding butternut squash. This looks amazing and I can’t wait to try it!!
this is freaking brilliant!!! making this!
I’m intrigued. This sounds SO delicious. I’ve never met a cheese dip that I didn’t like. Pinned to try!
I love pumpkin and butternut mac and cheese, so I know I’d face plant into this. Don’t listen to Julie ;-)
i want to do a swan dive into this dip and eat my way out!
I’m all about this lightened up version of queso dip! I’ve had the idea to use cauliflower in something similar for awhile now but never got around to it. Totally trying this out!
Hope you love it! Cauliflower would be great too. I love the color that the squash gives it though. Cauliflower would make a great queso blanco! Mmmmmmm
Woah this sounds awesome! I’ve never seen frozen butternut squash puree, I’ll keep an eye out. Pinned!
This dip seems to be worthy a company of our crudité platter this evening! Since I avoid keeping at home any kind of treats (neither sweet nor savoury) we really eat unhealthy snacks less often. We even got used to snacking carrot sticks, stripes of red pepper and halved radishes while we watch movies. The good news is that even if you have only carrots you can still maximize dipping surface by cutting them into round slices. ;)
You clever girl, you! I’m always looking for ways to use up the squash I grow and we love Mexican food. I can’t wait to try this!