This Smoky Chipotle Cheese Dip is a bold, velvety fusion of flavors that’ll keep everyone coming back for more. Roasted sweet potato and kabocha squash create a luxuriously smooth base with just a hint of natural sweetness, while cashews and tofu add a rich, creamy depth. Chipotle peppers bring the perfect level of smoky heat, balanced by fire-roasted tomatoes and zesty green chilis for a vibrant kick. Perfect for game day — or any gathering — this dip pairs beautifully with crispy seeded crackers and fresh veggies for an irresistibly satisfying bite!
Yields12 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins
Ingredients
2tbspwater
½tspsmoked paprika
½tspgarlic powder
2cupskabocha squashpeeled, seeded, and cut into 1-inch cubes
1 ½cupssweet potatocut into 1-inch cubes
⅓cuponionroughly chopped
3garlic cloves
½cupcashews soaked in water at room temperature for 2 hours or in hot water for 30 minutes
6ozorganic tofufirm, drained
½tspground turmeric
¼tspnutritional yeast
¼tspground cumin
1chipotle pepperin adobo sauce, from jar or BPA-free can (optional)
2tsporganic misomellow white or chickpea (optional)
¼tspground black pepper(optional)
1 ½cupsplant-based milkplain, unsweetened
Additional Ingredients
½cuphatch green chilesdiced
¾cupfire-roasted tomatoescanned-BPA-Free, or freshly chopped tomato of choice
cilantro(optional) to taste as a garnish
Directions
1
Preheat the oven to 400 F. Line a baking sheet with unbleached parchment paper or a silicone baking mat.
2
In a small bowl, combine water, smoked paprika, and garlic powder and mix well to combine.
3
In a large mixing bowl, combine the kabocha squash, sweet potato, onion, garlic, and carrots. Pour the smoked paprika and garlic mixture over the vegetables and stir well to combine.
4
Transfer to a baking sheet and spread in an even layer. Bake for 20–25 minutes.
5
Blend all remaining ingredients except green chili, tomato, and cilantro until smooth. I recommend starting with 1 ½ cups of plant-based milk and adding more if you desire a thinner consistency.
6
Pour the cheese dip into a medium-sized casserole dish, mix in the green chili and tomato, return to the oven, and bake for 10 minutes to warm through or until bubbly.
7
Once out of the oven, sprinkle with cilantro, if desired. Serve with your favorite julienned vegetables, broccoli and cauliflower florets, and seeded crackers. You can also use it as a topping for nachos or grain bowls or a zesty cheese sauce for mac and cheese!
Chef's Notes
Substitutions In place of kabocha squash, try butternut squash, honeynut squash, acorn squash, or another hearty winter squash.
In place of cashews, try using sunflower seed butter or tahini. Note this will give the dip a much more nutty flavor.
Prep Ahead Roast the squash and sweet potatoes ahead of time.
How to Cut Kabocha Squash? Peeling and cutting kabocha squash can be tricky due to its tough skin, but a few simple steps make the process easier. Start by microwaving the whole squash for about 2–3 minutes to soften the rind slightly, which makes cutting safer and more manageable. Place the squash on a sturdy cutting board and use a sharp chef’s knife to cut it in half, starting at the stem and working your way down. Once halved, scoop the seeds with a spoon, then slice the squash into wedges. While the skin is completely edible when cooked, we recommend peeling for this recipe. You can peel it using a sharp vegetable peeler or carefully slice it off with a knife.
2cupskabocha squashpeeled, seeded, and cut into 1-inch cubes
1 ½cupssweet potatocut into 1-inch cubes
⅓cuponionroughly chopped
3garlic cloves
½cupcashews soaked in water at room temperature for 2 hours or in hot water for 30 minutes
6ozorganic tofufirm, drained
½tspground turmeric
¼tspnutritional yeast
¼tspground cumin
1chipotle pepperin adobo sauce, from jar or BPA-free can (optional)
2tsporganic misomellow white or chickpea (optional)
¼tspground black pepper(optional)
1 ½cupsplant-based milkplain, unsweetened
Additional Ingredients
½cuphatch green chilesdiced
¾cupfire-roasted tomatoescanned-BPA-Free, or freshly chopped tomato of choice
cilantro(optional) to taste as a garnish
Directions
1
Preheat the oven to 400 F. Line a baking sheet with unbleached parchment paper or a silicone baking mat.
2
In a small bowl, combine water, smoked paprika, and garlic powder and mix well to combine.
3
In a large mixing bowl, combine the kabocha squash, sweet potato, onion, garlic, and carrots. Pour the smoked paprika and garlic mixture over the vegetables and stir well to combine.
4
Transfer to a baking sheet and spread in an even layer. Bake for 20–25 minutes.
5
Blend all remaining ingredients except green chili, tomato, and cilantro until smooth. I recommend starting with 1 ½ cups of plant-based milk and adding more if you desire a thinner consistency.
6
Pour the cheese dip into a medium-sized casserole dish, mix in the green chili and tomato, return to the oven, and bake for 10 minutes to warm through or until bubbly.
7
Once out of the oven, sprinkle with cilantro, if desired. Serve with your favorite julienned vegetables, broccoli and cauliflower florets, and seeded crackers. You can also use it as a topping for nachos or grain bowls or a zesty cheese sauce for mac and cheese!
