Condiment

Skinny Queso Dip

Creamy queso pours thick and silky, its gentle heat from poblano and jalapeño mingling with sweet onion and garlic while bright lime and cilantro lift every bite.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Skinny Queso Dip
Total
27 min
Prep
15 min
Cook
12 min
Serves
11

Nutrition per Serving

Calories
93
Protein
7g
Carbs
7g
Fat
5g
Fiber
1g
Sugar
2g
Sodium
143mg

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 jalapeños (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 cup shredded reduced fat sharp Cheddar (Sargento)

Instructions

  1. In a small bowl, whisk together 1/4 cup of the milk with 3 tbsp of cornstarch to create a slurry; set aside.
  2. 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.
  3. Add the chicken broth and the rest of the milk. Bring to a boil and cook for about 3 minutes to reduce slightly.
  4. Add the slurry (cornstarch mixture) to the pan and stir; simmer a minute until it bubbles and thickens, then reduce heat to low.
  5. 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.