I like serving this pumpkin queso with veggie chips like sweet potato or kale, but it’s also great with good old tortilla chips. It can be made with vegetable stock and gluten-free flour if you have dietary restrictions. —Darla Andrews, Schertz, Texas,
Ingredients
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1-1/2 cups chicken stock
- 1/2 cup heavy whipping cream
- 3 cups shredded extra sharp cheddar cheese
- 1/2 cup canned pumpkin
- 2 teaspoons ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Tortilla chips
- Pumpkin seeds and minced cilantro, optional
image/svg+xml Text Ingredients View Recipe,
Directions
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Nutrition Facts
2 tablespoons: 81 calories, 7g fat (4g saturated fat), 20mg cholesterol, 139mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 3g protein.
