Healthy Pumpkin Queso Dip (No Velveeta!)

Velveety pumpkin and gooey, rich cheese are the two stars of this pumpkin queso dip (No Velveeta!).

An easy queso dip recipe with smooth pumpkin, gooey cheese, and smokey chipotles. This healthy homemade recipe has no Velveeta, only read food ingredients. Make it quickly in your cast iron skillet.

It’s fall, so it’s time for all things pumpkin – including this pumpkin queso dip.

Dangerously addictive, homemade queso is simple to make. You don’t need to open a foil packet of cheese-like substance. Real food ingredients are the star of this show.

The addition of pumpkin to this queso results in a rich blend of creamy goodness and melty cheese. Pumpkin is not the star of this dish. No. Pumpkin’s role is to smooth out the richness of the cheese and add some depth of flavor.

In my opinion, the chipotles in adobo are what make this dish. It pairs so well with the pumpkin.

Have you used chipotles in adobo before? You’ll find them with the Mexican foods in your grocery store. They are both smoky and spicy.

I suggest you only add about 1/2 tablespoon of the chipotle peppers. If you really like spice, you can amp it up to 1 tablespoon, but you have to be ready to take the heat!

Because the chipotles add quite a punch, this may not be kid-friendly in your house. You could try leaving it out, or subbing in some plain, mild picante sauce. However, I can only endorse this dish as made, since I’ve never tried it any other way.

If you experiment with it, I’d love to hear your results!

Instead of doing a picture tutorial, I made this quick video shows you exactly how to make this recipe:

Can’t see the video? Click here.

Healthy Pumpkin Queso Dip (No Velveeta!)


  • 1 teaspoon olive oil
  • 3/4 cup diced red onion
  • 1 1/2 tablespoon flour
  • 1/4 cup chicken stock
  • 1 15 ounce can pumpkin
  • 1/2 tablespoon chipotles in adobo sauce
  • 10 ounces shredded cheddar cheese
  • tortilla chips
  • Optional: sliced radishes, fresh cilantro leaves, sliced jalapeno, celery


  1. In a cast iron skillet, heat the oil. Saute the red onions until soft - about 3 to 5 minutes. Add the flour and cook two minutes while stirring constantly.
  2. Add chicken broth, pumpkin and chipotles and stir until thoroughly combined.
  3. Reduce the heat to low. Stir in 8 ounces of the shredded cheese. Stir until cheese has started to melt.
  4. Sprinkle the remaining 2 ounces of cheese across the top. Place the cast iron pan in the oven under the broiler just until the cheese has melted.
  5. Optional: Top with radishes, jalapenos, and cilantro.
  6. Serve with either chips or celery.

If you want to really keep this dish on the healthy side, lay off the tortilla chips and use celery or steamed cauliflower as your dippers. This dip is so rich, I promise your veggies have never tasted better.

To be perfectly honest, I make everyone eat two celery sticks with the dip before they are able to have any tortilla chips. No one thinks they want the celery, but once they start to dig in, they are just focused on ooey gooey cheesy goodness.

Are you adventuresome enough to add pumpkin to your queso?

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  1. This looks fantastic. I love the idea of adding in the nutritional value of pumpkin. Now if only I could have it bottled up and delivered to my doorstep… 🙂

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