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Cleaned Up Super Bowl Queso Dip

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Here is a “cleaned up” and more calorie-conscious version of a big queso dip that people usually eat at Super Bowl parties.  This version uses about 67% less cheese and cream and lean ground beef which nearly 50% reduction in calories.

My fat calorie count per serving is 11g vs the original version of this queso dip which has 32g fat.

 

Super Bowl Queso Dip

Ingredients for the butternut squash puree (makes about 3 cups or nine 1/3 cup servings):

  • 1 lb raw butternut squash, peeled and cubed
  • 1 3/4 cup low sodium chicken broth

 

Ingredients for Big Bowl Queso about 8 servings:

  • 1 lb choice of lean ground meat (I used 96% beef)
  • 2/3 cup butternut squash puree (from above)
  • 8oz lite coconut milk (I used Simple Truth)
  • 3 tablespoons arrowroot
  • 1 1/3 cup Monterey jack cheese
  • 1 tablespoon extra virgin olive oil
  • 1 green bell pepper, diced
  • 1 small red onion, diced (about 3/4 cup diced)
  • Seasonings:
    • 1/2 tablespoon garlic
    • 1 tablespoon smoked paprika
    • 1 tablespoon chili powder
  • Garnish:
    • fresh cilantro, chopped
    • fresh lime juice
    • fresh guacamole
    • fresh pico de gallo
  • EXTRAS
    • serrano chiles
    • diced jalapeño
  • spray olive oil

 

Steps:

  1. Add butternut squash to a steamer basket and steam until soft, about 20 minutes.  Add it to a food processor with the chicken broth and blend until smooth.  Store in an airtight container in the fridge for future recipes as a thickener.
  2. Spray a nonstick skillet with olive oil and set on medium heat.  Toss in the meat and cook.  While it’s cooking, add in the seasonings.  Chop and cook with a wooden spatula.  Once the meat is cooked, set it in the  bottom of the dip bowl and garnish with cilantro and fresh lime.
  3. Using the same skillet, add olive oil and sauté red onion and bell pepper for 2 to 3 minutes, careful not to let it burn.  Then, add coconut milk and stir.
  4. Keep it to a simmer, then pour in butternut squash puree.  Stir, then add monterey jack cheese.  If the cheese begins to clump together, reduce the heat but continue to stir.  Cover and cook for about 5 minutes.
  5.   Reduce the heat then mix arrowroot starch with about 3 tablespoons of the milky cheese.  Add it back to the skillet and stir (this should help thicken it a bit, if needed).
  6. Reduce the heat and allow the cheese to thicken, then pour it over the meat.  Serve immediately.  Use butternut squash at your discretion to thicken the dip.
  7. If desired, garnish with guacamole and pico de gallo.  Enjoy with sweet bell pepper scoops or fresh veggies such as celery!

 

Approximate macros for 1 of 8 servings (WITHOUT garnish):

201 calories, 9g carbs, 11g fat, 15g protein, .75g fiber, 2g sugar

 

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