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Dips, spreads & salsas

Butternut Queso Dip
If you don't have a medium cast-iron skillet, a large broiler-safe skillet will work just as well.
2 tsp. vegetable oil
12 oz. butternut squash, peeled, seeded, and chopped (about 3 cups)
1/2 yellow onion, chopped
1 1/2 tsp. salt
2 garlic cloves, chopped
1 tsp. ground cumin
1/2 tsp. smoked paprika
2 cups low-sodium chicken or vegetable broth
1 3/4 cups shredded sharp cheddar cheese
3 Tbsp. cornstarch
1 canned chipotle pepper in adobo sauce, minced, plus 2 tsp. adobo sauce
1/2 cup pico de gallo, drained, for garnish
1 ripe avocado, peeled, pitted, and chopped, for garnish
1/4 cup fresh cilantro leaves, for garnish
Tortilla chips, for serving
Lime wedges, for serving
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Butternut Queso Dip

Butternut Queso Dip

Butternut Queso Dip
  • Servings:Makes About 4 cups
  • Prep Time:15 minutes
  • Cook Time:30 minutes
1. Heat oil in a medium cast-iron skillet over medium heat until shimmering. Add squash, onion, and 1/2 teaspoon salt and cook, stirring occasionally, until onion has softened, 5 to 7 minutes. Stir in garlic, cumin, and paprika and cook until fragrant, about 1 minute.
2. Add broth and bring to a simmer. Cook, stirring occasionally, until squash is tender and liquid has reduced slightly, about 10 minutes. Meanwhile, in a medium bowl, toss 1 cup cheese with the cornstarch and set aside.
3. Remove skillet from heat and carefully ladle contents into a blender along with chipotle pepper and adobo sauce; wipe skillet clean. Blend squash mixture until completely smooth, about 1 minute, then return to now-empty skillet over medium heat. Whisk in cheese-cornstarch mixture and remaining 1 teaspoon salt and cook, whisking frequently, until queso is bubbling and thick, about 5 minutes. Sprinkle remaining 3/4 cup cheese evenly over top.
4. Place a rack in upper-middle of oven and heat broiler. Transfer dip to oven and broil until cheese is bubbling and brown in spots, 4 to 6 minutes. Top with pico de gallo, avocado, and cilantro and serve hot with tortilla chips and lime wedges.
Source: Hannaford fresh Magazine, January - February 2020