This dip is delicious! It consists mainly of butternut squash and just a little cheese. It tastes so cheesy, your guests will love it!
1 teaspoon oil (your choice for high heat oil)
2/3 cup diced red onion
1 1/2 tablespoons flour (any of your liking…I use almond flour)
1 cup unsalted chicken stock
1 (10-ounce) package frozen butternut squash puree, thawed
1 tablespoon minced chipotle chile in adobo sauce
3 ounces shredded Oaxaca or mozzarella cheese ( I used vegan cheese)
3 ounces shredded Mexican-blend cheese (about 3/4 cup), divided
1/3 cup very thinly sliced radishes
1/4 cup fresh cilantro leaves
3 tablespoons sliced green onions
2 tablespoons thinly sliced jalapeno pepper
Tortilla Chips (I recently found Garden of Eatin, chia seed tortilla chips)
Celery sticks-another good dipping alternative
Heat oil in cast-iron skillet over medium heat. Add red onion; cook 5 minutes or until softened. Add flour; cook 2 minutes stirring constantly. Add stock, squash, chipotle, and adobe sauce; bring to a boil. Reduce heat to medium-low; add 2 ounces of Oaxaca cheese and 2 ounces of Mexican blend; cook 2 minutes or until smooth, stirring until cheese melts.
Preheat broiler to high.
Sprinkle remaining cheese over top. Broil 2 minutes or until cheese is bubbly and lightly brown.
Top with radishes, cilantro, green onions, jalapeno. Service with chips and celery.