Name: Smoky Chipotle Cheese Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 servings
Ingredients: 2 tbsp water; ½ tsp smoked paprika; ½ tsp garlic powder; 2 cups kabocha squash; 1 ½ cups sweet potato; ⅓ cup onion; 1 small carrot; 3 garlic cloves; ½ cup cashews; 6 oz organic tofu; ½ tsp ground turmeric; ¼ tsp nutritional yeast; ¼ tsp ground cumin; 1 chipotle pepper; 2 tsp organic miso; ¼ tsp ground black pepper(optional); 1 ½ cups plant-based milk; ½ cup hatch green chiles; ¾ cup fire-roasted tomatoes; cilantro

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!

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

Preheat the oven to 400 F. Line a baking sheet with unbleached parchment paper or a silicone baking mat.

In a small bowl, combine water, smoked paprika, and garlic powder and mix well to combine.

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.

Transfer to a baking sheet and spread in an even layer. Bake for 20–25 minutes.

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.

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.

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!