This creamy warm dip combines the sweetness of butternut squash with smoky Chipotle chiles and black beans for a guilt free dip worthy of any Cantina
Steam the butternut squash in a microwave safe dish with 1/4 cup of water, covered for 6 to 9 minutes, check to see if really tender with a fork, drain and mash or use a food processor and puree until smooth.
Preheat the oven to 375 degrees
In a mixing bowl, mix together the butternut squash, green chiles, chipotle chiles, cream cheese, bell pepper, cilantro, green onions, cumin, smoked paprika and salt. Mix well until everything is combined, stir in the black beans.
Pour into a prepared baking dish with a non-stick spray or olive oil and bake in the oven uncovered for 20 to 30 minutes until bubbly.
Garnish with chopped cilantro, green onions and/or minced bell pepper
Serve warm with tortilla chips. Makes 4 cups and serves 8 to 10
This recipe is very versatile so you can put any kind of soft cheese in this that you like. The best vegan cream cheese in my opinion is from Trader Joe's, I actually used a vegan cashew fiesta cheese from Trader Joe's in this recipe.