Butternut Squash Queso Dip

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Between Football, basketball and soccer- there’s a lot of games on right now. And when it comes to viewing parties, we all know that feeling when you see all the different chips, dips and snacks that are loaded with gluten and dairy, and know that you can’t have any. Well not to fear, butternut squash queso is here! It’s creamy and flavorful and oh so good when paired with Jackson’s Honest Potato Chips. Don’t go to another party and be left hungry and empty handed. Show up with this dish, and no one will know it’s paleo.

Makes 1 cup

Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients

1 cup butternut squash cubes

1 teaspoon olive oil

½ teaspoon salt

¼ teaspoon black pepper

1 cup almond milk

2 tablespoons nutritional yeast

2 tablespoons Bacon Bites by EPIC

2 cloves garlic

2 teaspoons cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

½ teaspoon onion powder

Jackson’s Honest Potato Chips (for serving)


Preheat the oven to 425ºF. Toss the butternut squash cubes on a sheet pan with the olive oil, salt and pepper. Roast for 30 minutes, tossing halfway through.

In a high speed blender, add the roasted squash, almond milk, nutritional yeast, bacon bites, garlic, cumin, smoked paprika, chili powder and onion powder. Blend on high for 1-2 minutes until smooth and bacon bites are well broken-up.

Spoon queso into a bowl and top with a sprinkle of smoked paprika and jalapeno slices, if you like things spicy! Serve with Jackson’s Honest Potato Chips.



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