Skinny Queso Dip
A vibrant and hearty cheese dip featuring diced tomatoes, spicy peppers, aromatic garlic, onions, fresh lime juice, cilantro, and a blend of spices. Prepare your chips because this delicious dip is best enjoyed warm!
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Ingredients
- 1 cup skim milk
- 1 cup minced onion
- 3 garlic cloves
- 1 poblano pepper
- 1-2 jalapeños
- 1/2 cup low sodium chicken broth
- 10 oz can Rotel tomatoes with chiles
- 1/4 cup fresh cilantro
- juice of 1 lime
- salt and black pepper
- 1/2 tsp ground cumin
- 1 tsp ancho chili powder
- 1 3/4 cups shredded reduced fat sharp Cheddar
- 1 tsp canola oil
- 3 tbsp cornstarch
Instructions
- 1
In a small mixing bowl, combine 1/4 cup of milk with 3 tablespoons of cornstarch, whisking until smooth to form a slurry; set this mixture aside for later use.
- 2
Place a large saucepan over medium heat; once it's warmed, pour in the oil. Introduce the onions, garlic, poblano, and jalapeno, sautéing them until they soften, which should take around 5 to 7 minutes. Season with salt to your liking.
- 3
Pour in the chicken broth along with the remaining milk. Increase the heat to bring the mixture to a boil, allowing it to cook for approximately 3 minutes to achieve a slight reduction.
- 4
Incorporate the slurry (cornstarch mixture) into the saucepan and stir well; let it simmer for about a minute until it begins to bubble and thicken, then lower the heat to a gentle simmer.
- 5
Stir in the drained tomatoes, cilantro, lime juice, chili powder, cumin, salt, and pepper. Remove the pan from the heat and add the cheese; mix until it is fully melted. Serve right away.
Nutrition Information
Notes & Tips
- Slender Kitchen