It’s amazing what you can do with vegetables. Seriously. So many possibilities and fun ways to experiment. In this recipe, I used roasted butternut squash as a base for a nacho “cheese” dip. Nutritional yeast and coconut milk help give it a creamy texture and cheesy flavor, and there’s a little punch from smoked paprika, cayenne, and fresh jalapeño. It’s wonderful served right away, while it’s fresh and warm. I recommend serving this with grain-free tortilla chips, as seen in the photo, but veggies, plantain chips, and sweet potato chips are all great options too. You can even spread it on a grain-free tortilla (this variety is my favorite) and add some shredded chicken to make a quesadilla or taco. Regardless of how you eat it, it’s another tasty and healthy option to have at a Super Bowl party (that is this weekend, after all).
Also, know that I made this as a thicker dip, but you can water it down more for a thinner/saucier consistency, if desired. This does thicken after being in the fridge as well, so keep that in mind.
Cheers and enjoy!
- 1 medium butternut squash, peeled, seeded and chopped (about 3-4 cups)
- 1-2 Tbsp avocado oil
- 1 tsp + 1/4 tsp smoked paprika, separated
- 1/4 cup nutritional yeast
- 4 cloves garlic, minced
- Sea salt and black pepper, to taste
- Pinch of cayenne pepper
- 1 small jalapeño, finely chopped (leave desired amount of seeds in, depending on how spicy you want it)
- 2 Tbsp fresh lemon juice
- 1/4 cup full-fat coconut milk
- 3/4 cup filtered water or more if you want a thinner “cheese”
- Preheat oven to 400 degrees F. Place squash on a large sheet pan (use parchment, if desired) and toss with avocado oil, 1 tsp of the smoked paprika, and sea salt and black pepper, to taste.
- Roast squash in preheated oven for 35-40 minutes or until tender.
- Once squash is done, add to food processor with remaining ingredients (don’t forget the extra 1/4 tsp smoked paprika). Process until smooth, scraping down the sides as needed. Taste and adjust spices to your liking. If you want a thinner “cheese,” add more water until you reach your desired consistency.
- Serve warm with grain-free tortilla chips, veggie slices, plantain chips, etc.
I’ve said it before and I’ll say it again…I am not a sports person. I only bring this up because the Super Bowl is right around the corner. Naturally, I don’t plan to watch the game or attend any parties, but obviously, many of you will. That’s great…it’s just not my thing! I’ll admit that I sometimes watch the halftime show, but it’s usually always after the fact. Oh, and per usual, I have no idea which teams are playing this year. Like I said, not my thing!
However, I am happy to offer a recipe for all you Super Bowl partakers and of course, it’s a healthier version of a party classic. I know buffalo chicken dip or wings are common football food and even outside of a football context, I’ve never had buffalo chicken dip and am straight up not a chicken wings fan. With that said, I opted to make a healthier, dairy-free version of buffalo chicken dip, so it was my first time ever having something of the sorts. And, I liked it…a lot! If you’re looking for other healthier versions of party food to share at your Super Bowl gathering, be sure to check out my spinach artichoke dip too.
Also, I’ll be making this recipe on KATU Afternoon Live next Friday, February 2, so stay tuned! Oh, and if you didn’t get my update on Facebook and Instagram, my January segment that I recorded earlier this month will be shared at a later time. It was recorded, but the main host and producer were sick, so they had to do things a little differently that day. I’ll be sure to share it once it’s released! UPDATE: watch the replay of my segment HERE.
Cheers and enjoy!
- 4 cups boneless skinless chicken breast, shredded
- 1 cup homemade avocado oil mayonnaise or a high-quality brand like this one
- 1/2 cup hot sauce (I used Frank’s Original — it’s straight forward and clean)
- 1 Tbsp + 1 tsp dried parsley
- 1 tsp dried onion
- 1 tsp onion granules
- 1 tsp garlic granules
- 3/4 tsp dried dill
- 1 tsp sea salt
- Black pepper, to taste
- Fresh chives, chopped, for garnish
Options for serving:
- Preheat oven to 350 degrees F.
- Add shredded chicken to a large bowl. In a separate bowl, mix together the mayo, hot sauce, and all the spices except for the chives. Pour over shredded chicken and stir to coat.
- Pour chicken mixture into an 8×8 baking dish. Bake in preheated oven for 40-45 minutes or until edges are bubbly and light brown. Garnish with chives and serve warm.