2 habanero chile peppers, seeded and finely chopped
2 red fresno chile peppers, seeded and finely chopped
1 clove garlic, minced
¼ teaspoon smoked paprika
¼ teaspoon smoked salt (can use regular salt)
¼ teaspoon chili powder
½ cup finely diced tomatoes
Instructions
In a medium saucepan, place chiles and garlic with a small amount of oil or butter and saute on medium heat until they are very fragrant and start to soften.
Add cream, cheeses and pumpkin/squash puree and stir to combine.
Once cheeses are smooth and melted, add remaining ingredients and stir until combined.
Serve hot with any kind of dippers. Great on roasted veggies or corn chips!
Notes
You can also add ½ pound of browned ground beef for a heartier dip!