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Smoky Chipotle Zucchini Queso Dip

This Smoky Chipotle Zucchini Queso Dip is bursting with bold flavors and creamy texture, perfect for game days, parties, or casual snacking!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Appetizer
Cuisine: Mexican
Keyword: Dip, Easy, Quick, Snack, Spicy, Vegetarian
Servings: 6 servings

Ingredients

  • 2 medium zucchinis grated
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 can (15 ounces) black beans rinsed and drained
  • 1 cup corn kernels fresh or frozen
  • 1 can (10 ounces) diced tomatoes with green chilies
  • 1 teaspoon smoked paprika
  • 1 teaspoon chipotle powder
  • 1 teaspoon cumin
  • salt and pepper to taste
  • 1 cup shredded cheddar cheese
  • 1 cup cream cheese softened
  • fresh cilantro for garnish
  • tortilla chips for serving

Instructions

Step 1: Prepare the Zucchini

  • Begin by grating your zucchinis. Gently squeeze out any excess moisture using a clean kitchen towel or paper towels to avoid a watery dip.

Step 2: Sauté the Aromatics and Zucchini

  • Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant. Add the grated zucchini and cook for 5-6 minutes, stirring occasionally, until softened and most moisture is released.

Step 3: Add Beans, Corn, and Tomatoes

  • Add the rinsed black beans, corn kernels, and the entire can of diced tomatoes with green chilies (including juices) to the skillet. Stir well to combine.

Step 4: Season the Mixture

  • Sprinkle in smoked paprika, chipotle powder, cumin, salt, and pepper. Stir and let simmer for about 5 minutes to meld the flavors.

Step 5: Incorporate the Cheeses

  • Reduce heat to low. Add softened cream cheese and shredded cheddar cheese. Stir continuously until cheeses melt and the dip is smooth and creamy.

Step 6: Final Touches and Serve

  • Taste and adjust seasoning if needed. Transfer dip to a serving bowl, garnish with fresh cilantro, and serve warm with tortilla chips or fresh veggies.

Equipment

  • Large Skillet
  • Grater
  • Kitchen Towel

Notes

  • Squeeze out excess water from zucchini to prevent a runny dip.
  • Use fresh or frozen corn according to availability and preference.
  • Adjust chipotle powder to control spice level, starting with less for mild heat.
  • For extra smoky flavor, add a dash of liquid smoke.
  • Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently.