Smoky Chipotle Cheese Dip

Rosie Mackay MS, CNS, LDN ·
Published January 20, 2026 ·
2 min read
Summary

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!

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Yields12 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins

Ingredients

 2 tbsp water
 ½ tsp smoked paprika
 ½ tsp garlic powder
 2 cups kabocha squashpeeled, seeded, and cut into 1-inch cubes
 1 ½ cups sweet potatocut into 1-inch cubes
 ⅓ cup onionroughly chopped
 1 small carrotroughly chopped (+1 as needed)
 3 garlic cloves
 ½ cup cashews soaked in water at room temperature for 2 hours or in hot water for 30 minutes
 6 oz organic tofufirm, drained
 ½ tsp ground turmeric
 ¼ tsp nutritional yeast
 ¼ tsp ground cumin
 1 chipotle pepperin adobo sauce, from jar or BPA-free can (optional)
 2 tsp organic misomellow white or chickpea (optional)
 ¼ tsp ground black pepper(optional)
 1 ½ cups plant-based milkplain, unsweetened
Additional Ingredients
 ½ cup hatch green chilesdiced
 ¾ cup fire-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.

Nutrition Facts

12 servings

Serving size

32mL (2 tablespoons)

Amount per serving
Calories106
% Daily Value *
Total Fat 4g6%
Saturated Fat 0.7g4%
Trans Fat 0g
Cholesterol 0mg
Sodium 110mg5%
Total Carbohydrate 13g5%
Dietary Fiber 3g11%
Total Sugars 4g
Includes 0g Added Sugars0%
Protein 6g
Calcium 108mg9%
Iron 1.6mg9%
Potassium 434mg10%
Vitamin D 0.7mcg4%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients

 2 tbsp water
 ½ tsp smoked paprika
 ½ tsp garlic powder
 2 cups kabocha squashpeeled, seeded, and cut into 1-inch cubes
 1 ½ cups sweet potatocut into 1-inch cubes
 ⅓ cup onionroughly chopped
 1 small carrotroughly chopped (+1 as needed)
 3 garlic cloves
 ½ cup cashews soaked in water at room temperature for 2 hours or in hot water for 30 minutes
 6 oz organic tofufirm, drained
 ½ tsp ground turmeric
 ¼ tsp nutritional yeast
 ¼ tsp ground cumin
 1 chipotle pepperin adobo sauce, from jar or BPA-free can (optional)
 2 tsp organic misomellow white or chickpea (optional)
 ¼ tsp ground black pepper(optional)
 1 ½ cups plant-based milkplain, unsweetened
Additional Ingredients
 ½ cup hatch green chilesdiced
 ¾ cup fire-roasted tomatoescanned-BPA-Free, or freshly chopped tomato of choice
 cilantro(optional) to taste as a garnish
Smoky Chipotle Cheese Dip
IngredientsDirections
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  • Hi Linda! We don’t currently have nutrition facts listed for all of our recipes. An easy way to get them is to visit http://www.cronometer.com, and enter the ingredients. I hope this is helpful! –Ina, Food Revolution Network Team

  • Thank you for letting us know–you will need 1-2 small chopped carrots for the recipe. –Ina, Food Revolution Network Team

  • Directions, step 3, advise to add carrots, but they are not listed on the ingredients. Pls advise how much to use. This sounds like it would also make a nice addition to soup stock or a nice pasta sauce base if thinned out. .

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