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This queso dip made with butternut squash will be a yummy addition to your super bowl party menu. It is secretly healthy with the addition of squash and sports two-thirds less fat than the classic queso (or cheese) dip.


46 serving

Total time

65 minutes




  • 1 butternut squash (Small)
  • 1 red onion (Medium , finely chopped)
  • (1.25l) fish stock
  • 1 tsp Chipotle chile adobo sauce (plus 1tsp)
  • 1 tbsp flour
  • (1.25l) fish stock (Part-skim , grated)
  • (1.25l) fish stock (Reduced fat blend, divided)
  • 4 radishes (, thinly slices)
  • 2 onions (, thinly sliced)
  • 1 jalapeno (, thinly sliced)
  • (1.25l) fish stock (as neededTortilla chips)
  • to taste Salt


  1. Prep the Butternut squash: Cut the squash into half and remove the seeds. Place it cut side down on a baking sheet and bake for 30~35 minutes or until very tender. Cool slightly and puree the flesh.
  2. Heat 2tsp oil in a medium cast iron pan, add the onions and cook for 5 minutes or until softened. Add flour, cook for 2 minutes, stirring constantly.
  3. Add the stock, squash puree, chipotle and salt; bring to a boil.
  4. Lower the heat to medium-low, add 3tbsp each of mozzarella and Mexican cheeses; cook for 2 minutes or until smooth, stirring until cheese melts.
  5. Now preheat the broiler to heat.
  6. Sprinkle the remaining 1tbsp cheeses over the op and broil for 1~2 minutes or until lightly browned.
  7. Top with radishes, cilantro, green onions and jalapeno. Serve with chips and enjoy!!
  8. View the recipe instructions at Cook's Hideout

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