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CREAMY QUESO DIP

CREAMY QUESO DIP

Prep time: 5 minutes / Cook time: 4 hours on low
This heart-healthy Velveeta-free recipe for queso in the slow
cooker is simple to prep and cook and about as nutritious as it gets
when it comes to a decadent cheesy dip. You’ll love the subtle
sweetness and vibrant color that the butternut squash adds while
keeping unhealthy fats in check. The result is a gooey and cheesy
dip that is perfect for dipping vegetables or tortilla chips, or as a
delicious sauce for chicken breast.
Serves 12
1 (12-ounce) bag frozen puréed butternut squash, thawed
8 ounces low-fat pepper Jack cheese or Monterey Jack, cut into cubes
8 ounces reduced-fat cream cheese
1 (4.5-ounce) can chopped green chiles
2 scallions, thinly sliced
½ cup 1% milk
½ teaspoon garlic powder
Fresh cilantro, for garnish (optional)
1. Combine the squash purée, cheese, cream cheese, chiles,
scallions, milk, and garlic powder in a 6-quart slow cooker. Cover
and cook on low for 4 hours or until everything is melted. Stir to
combine.
2. Serve warm. Garnish with chopped fresh cilantro, if desired.
Per Serving (¼ cup): Calories: 109; Total Fat: 6g; Saturated Fat: 2g; Trans
Fat: 0g; Polyunsaturated Fat: 0g; Monounsaturated Fat: 0g; Cholesterol:
23mg; Sodium: 211mg; Carbohydrates: 6g; Fiber: 0g; Sugars: 1g; Protein: 6g

SUBSTITUTION TIP: You can use a combination of pepper Jack and
Monterey Jack cheeses, if you prefer. And you can replace the frozen
butternut squash purée with the same amount of fresh cubed butternut
squash. Place the squash cubes in a microwave-safe bowl with ½ cup of
water and cook on high for 5 minutes, or until softened. Drain and mash
the squash with a fork until the large pieces are broken up. Add to the slow
cooker with the other ingredients as directed.