Super bowl Sunday is coming up, so I have my first cooking video to show you a great appetizer! This healthy, squash queso dip is as tasty as it is nutritious.
I took some inspiration from my smoky mac & cheeze, but added a little Mexican flair with cilantro and jalapeños, while making the smoky flavor more subtle. Serve this delicious dip with some crispy tortilla chips or raw vegetables like I did!
This squash queso dip isn’t particularly cheesy, per-say, but it definitely has some great color and flavors. I substituted the cashews typically used with this type of sauce with some chickpeas, to keep it healthy and low-fat. Try it out for yourself, and let me know what you think! 🙂
Squash Queso Dip
Equipment
- Blender or food processor
Ingredients
- 3 Cups Kabocha Squash Seeded & Baked
- 3/4 Cup Cooked Chickpeas
- 6 Tbsp. Nutritional Yeast
- 3 Tbsp. Smoked Sun-dried Tomatoes
- 3 Cloves Garlic
- 1 Tbsp. Lemon Juice
- 1/2 tsp. Dried Cilantro
- 1/2 tsp. Turmeric
- 1/2-1 tsp. Sea Salt closer to 1 tsp. is better
- 1/4 tsp. Smoked Paprika
- 1/4 tsp. Black Pepper
- 2 Tbsp. Minced Jalapeño or other Pepper
Instructions
- Place all ingredients except for the jalapenos in a food processor or blender and puree until completely smooth. Add jalapenos and pulse to incorporate. Serve with an assortment of your preferred dippers!
Notes
As for making my first cooking video, I was so nervous! I can’t even begin to tell you all how anxious even pressing the record button was. I hope that you all enjoy it, and if you have any pointers (constructive obviously) I’d love to hear them. So, thanks ahead of time, for the feedback! 🙂
If you like the squash queso dip, try out some more of my delicious appetizer recipes!
![Vegan Crab Rangoon [Epic Vegan Cookbook]](https://cdn.shortpixel.ai/client/q_lossless,ret_img,w_320/https://veganyackattack.com/wp-content/uploads/2019/11/crabrangoon-header-320x320.jpg "Vegan Crab Rangoon [Epic Vegan Cookbook]")
![Vegan Potpie Noodle Casserole [Meatless Monday Family Cookbook]](https://cdn.shortpixel.ai/client/q_lossless,ret_img,w_320/https://veganyackattack.com/wp-content/uploads/2019/12/potpienoodlecasserole-header-320x320.jpg "Vegan Potpie Noodle Casserole [Meatless Monday Family Cookbook]")
YUM
Thanks, Michelle! 🙂
I’ve never seen dried cilantro before, but I know now that I MUST have it. I swear I eat tons of the stuff, it’s hard to keep the fresh herbs in the house. Great looking healthy dip!
The moment that I found dried cilantro, I knew that I had to have it! I find that I have the same problems with fresh herbs going bad too soon.
Oh wow, this sounds awesome! I love anything and everything squash, especially kabocha. Unfortunately they’re past their peak around here and I haven’t been able to find one in over a month. Do you think I could substitute butternut squash instead. Obviously the flavor and awesome-ness won’t be the same, but it might still be okay. Thanks for the great recipe!
Butternut Squash would also work great for this recipe! Almost any winter squash could be used, that’s one of the good things about this dish. 🙂
ooooh i looooooooveeee this dipppp..its got everything i would want in mine! just saw it on vegansaurus too.. super cool! dried cilantro hmm.. i bet i can dry some in the summer and store it.. like other dried herbs.
I so much love this cheesy dip! I have made the recipe & it rocks !! So cool too 😉
I am not a vegan but do eat vegan & vegetarian 5 x/week! I just bought nutrional yeast for the first time & this one is a great recipe to try it out! Thanks so much 😉
That’s so good to hear! My family and I ate almost all of it yesterday, and everyone seemed to really like it! Thanks for telling me how your try with it went! 🙂
Your healthy dip looks great but sorry your carrots look very sadly bleached. I just wish people knew what they put on them to keep them um…fresh?? So full of unhealthy nasty chemicals. Please people buy a bunch of carrots & peel them yourself, those baby ones will kill you!!! As will ANY pre-packaged produce.
Oh no! Thank you for telling me! I usually don’t even eat baby carrots, but these just happened to be in my fridge. Next time I’m cutting up carrot sticks of my own!
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