Guys, to shamelessly misquote the Wu-Tang Clan….Cheese Rules Everything Around Me. That’s especially true during Super Bowl season, as I’m not the world’s most crazed football fan, but I am a big fan of game day snacks. What really gets me to the table (or to the bar) every time is hot, cheesy, velvety smooth queso dip.
I know what you’re thinking. Most queso relies on a base of Velveeta, and yes, there is a certain kind of trashy joy in eating that golden, plasticky goodness sometimes. But if you’re looking for something a little heartier with tons more flavor, I humbly suggest making it yourself. You know, with real cheese.
This paticular queso dip is especially good because it combines some unexpected ingredients that make it surprisingly……healthyish. Don’t get me wrong, it’s still a big ol’ bowl of melted cheese. But this recipe also includes a generous amount of pureed sweet potato (or pumpkin) for a dose of fiber and vitamins, and a heaping scoop of Greek yogurt that adds creaminess without the cream. The tangy yogurt balances out the sweetness of the pureed veggies, so you and your guests are left with a dip that’s cheesy, savory, and just right for scooping. Get the recipe below, and happy Super Bowl Sunday to all who observe it!
Healthyish Queso Dip
Makes: About 3 cups- 1 tablespoon butter
- 1 tablespoon flour
- 1 tablespoon chili powder
- 2 1/2 cups milk
- 1 1/2 teaspoons salt
- 1/2 cup pureed sweet potato (steamed or roasted first) or pumpkin
- 2 cups grated cheese (cheddar or colby is good)
- 1/2 cup Greek yogurt
- For serving: chopped tomato or bell pepper, chopped red onion, sliced jalapenos, cilantro
- Heat a medium saucepan over medium heat, then melt butter and add flour. Mix with a spoon into a paste and cook, stirring often, for about a minute. Add chili powder and cook for another thirty seconds, then whisk in milk and add salt. Cook until the sauce is smooth and has thickened enough to coat the back of your spoon. Whisk in the pureed sweet potato or pumpkin until smooth. Slowly add cheese, mixing in until it is melted thoroughly. Remove cheese sauce from heat and let cool slightly, about 15 minutes. Whisk in Greek yogurt until smooth, serve immediately.*
- (*Yogurt doesn’t really like to be heated, or reheated for that matter (it tastes the same, but it goes grainy on you), so this is best as a same-day snack. Make sure you have enough guests to eat it all in one sitting!)