Creamy Chipotle Butternut Dip – Superbowl and Go Ahead Honey, It’s Gluten-Free

It’s that time of the year – time to gather around friends and family and watch football! Superbowl is one of those events that draw football fanatics and non-football watchers alike. After all, it’s a big party that often includes booze and delicious-but-unhealthy snacks, and it’s an opportunity for people to get together and have fun.

But what if you are following a gluten-free or other allergen-free diet? Or are simply trying to eat healthier? What do you do to combat the beer, pizza, wings, and chips-and-dip-fest that occurs at a Superbowl party? Bring your own healthier, wholesome, nutritious snack, that’s what! This dip is creamy and slightly spicy, but packs a good amount of vitamins from the butternut squash, and healthy fats from cashews, tahini, and olive oil. It’s also addictive – I love it paired with gluten-free crackers, but it really works well with raw veggies, such as celery sticks.

This is like an indulgent party dip, but in fact, it’s full of whole, healing foods, and for that reason, I’m sharing this recipe also as part of Go Ahead Honey, It’s Gluten-Free this month, hosted by Maggie of She Let Them Eat Cake. The theme this month is Foods That Heal.

While I’m a huge fan of vegetables in all forms (I do green smoothies and love them), I realize not everyone shares the same enthusiasm. However, veggies are an integral part of healing your body – something many of us on a gluten-free diet are working to do. When the opportunity comes along to eat something healing and nourishing that feels like party food, well, that’s a win-win for everyone, as even those that usually shy away from veggies can be enticed to indulge!

Of course, this isn’t a Superbowl party-only treat. I have been enjoying it in my lunch lately. I even shared it on Instagram the other day.

See that orange in the background? Yep – it was an orange-y food kind of day.

Anyway, this dip is easy to throw together in advance, and will store in the fridge for a few days (tastes great cold), so there’s no reason why you shouldn’t find a reason to make it. It’s like a sweet-and-spicy orange hummus. Only better.

Creamy Chipotle Butternut Dip (Gluten-free, Vegan)

1 ½ c cooked butternut squash

½ c raw cashews

¼ c tahini

2 garlic cloves

1 lime, juiced

2 T olive oil

1 T maple syrup

½ t cinnamon

½ t chipotle chile powder

¼ t ground cumin

½ t salt


Roast butternut squash – either cut in half and scoop out seeds, and roast cut-side-down in an oven at 375 degrees until soft (about 45 minutes), or do like I do – poke holes in the squash with a knife, place on a plate, and microwave until soft, about 10-12 minutes. Allow to cool, and then cut in half and scoop out seeds.

Place cashews and tahini in food processor and puree until smooth. Scoop out cooked butternut squash and add it, the garlic, lime juice, olive oil, maple syrup, cinnamon, chipotle chile powder, and salt. Puree until smooth. Adjust seasoning as needed.

Serve with gluten-free crackers, chips, or raw vegetable crudités.

Looking for more gluten-free Superbowl recipes? Check out this forum discussion at Udi’s Gluten-Free Living Community, or these recipes:

Texas Chili

(Dairy-Free) Nacho Cheese Stuffed Jalapenos

Adzuki Bean Spread

Deviled Eggs

Turkey Pumpkin Chili

Spicy Roasted Cashews

Quinoa Pizza Crust


This post is linked to Allergy-Free Wednesdays at Tessa the Domestic Diva.


  1. says

    Alta, did you read my brain this week?? I have been craving some type of creamy, savory dip but couldn’t for the life of me think of what to make. Now I know! I must try this soon. I’m doing less and less with beans/legumes lately, since I find I feel better without them…so I love that this is bean-free. :)

    • altawrites says

      Hallie – that was my original goal – I wanted a bean-free hummus-like thing. This is what came out of my brainstorm! :)

  2. says

    Oh, man, does that sound GOOD!! I’m not a Superbowl fan, but I certainly could get into a bowl of this dip! And thanks, Alta, for linking to my adzuki spread! 😀

  3. says

    I love dips and spreads and this one looks super yummy. I will have to put it on my list of stuff to try very soon! I have a pumpkin that needs to be cooked – I bet that would work instead of butternut….

  4. Jessen says

    Yum… I like!! Great recipe idea. I have 2 butterbuts in the fridge right now, so this will be made. I can’t believe I didn’t think of it, because I add Chipotle to Sweet potatoes and Butterbut Dishes all the time!

    • altawrites says

      Alisa – I love that you and I have similar “everyday” ingredients! LOL So many times I talk with (non-cooking) people that think certain ingredients are strange that seem so commonplace to me!

  5. Kaymer says

    I made this tonight and loved it. I had to make some changes to the recipe (in the interest of full-disclosure) but it came out great anyway. I did not have a lime, so I used lemon juice, allergic to tahini, so used almond butter, don’t even know what chipotle chile powder is, so used my regular chili powder. Also added virgin coconut oil because its good for you and some extra cashews because they were there. We dipped cooked cold chicken in it to liven it up a little (the chicken) and it was delish! and its GAPS friendly! Amazing what you food geniuses can do with just a few GAPS ingredients!


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