A zesty chunky cheese dip with chunks of tomatoes, hot peppers, garlic, onions, lime juice, cilantro and spices. Get the chips ready, this stuff is good while it's hot!
Yield: 11 servings
4.5 from 2 votes

Skinny Queso Dip

Total Time: 30 mins
Course: Appetizer
Cuisine: American
A zesty chunky cheese dip with chunks of tomatoes, hot peppers, garlic, onions, lime juice, cilantro and spices. Get the chips ready, this stuff is good while it's hot!

Ingredients

  • 1 cup skim milk
  • 3 tbsp cornstarch
  • 1 tsp canola oil
  • 1 cup minced onion
  • 3 garlic cloves (minced)
  • 1 poblano pepper (diced)
  • 1-2 jalapeƱos (seeded and diced)
  • 1/2 cup low sodium chicken broth
  • 10 oz can Rotel tomatoes with chiles (diced and drained)
  • 1/4 cup fresh cilantro (chopped)
  • juice of 1 lime
  • salt and black pepper (to taste)
  • 1/2 tsp ground cumin
  • 1 tsp ancho chili powder
  • 1 3/4 cups shredded reduced fat sharp Cheddar (Sargento)

Instructions

  • In a small bowl, whisk together 1/4 cup of the milk with 3 tbsp of cornstarch to create a slurry; set aside.
  • Heat a large saucepan on medium heat; when hot add oil. Add the onions, garlic, poblano, and jalapeno and cook until soft, about 5-7 minutes. Season with salt, to taste.
  • Add the chicken broth and the rest of the milk. Bring to a boil and cook for about 3 minutes to reduce slightly.
  • Add the slurry (cornstarch mixture) to the pan and stir; simmer a minute until it bubbles and thickens, then reduce heat to low.
  • Add the drained tomatoes, cilantro, lime juice, chili powder, cumin, salt, and pepper. Remove from heat and add the cheese; stir until it melts completely. Serve immediately.

Notes

Nutrition

Serving: 1/4 cup, Calories: 92.5kcal, Carbohydrates: 7g, Protein: 6.5g, Fat: 4.5g, Sodium: 143mg, Fiber: 1g, Sugar: 2g
Freestyle Points: 2
Points +: 3