I was so surprised when I posted a photo of this recipe on Facebook on Sunday before the Packer game and I had over 150 people view that post. If you are like me, when you saw the photo it made your mouth water and you had happy thoughts of dipping your own chip into the dip and enjoying it! Well, now you can enjoy because like I promised, here is the recipe.
Light Queso Dip
This recipe comes together quickly. Chop the onions & peppers and saute. If you like more heat, keep the membrane and/or seeds from the jalapeno. Add in some the liquids and spices and mix together.
Peppers, Onion & Spices
Once the mixture is nice and bubbly and has thickened add in the tomatoes, juice and spices. Remove from the heat and add in the cheese and stir until cheese has melted.
Add some cheese.
The end result is this tasty dip!
Light Queso Dip
Enjoy!
Ingredients
- 1 cup skim milk
- 3 tbsp. cornstarch
- 2 tsp. olive oil oil
- 1 medium onion, chopped small
- 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 diced with chiles, drained
- 1/4 cup fresh cilantro, optional
- juice of 1 lime
- salt and black pepper, to taste
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1 cup reduced fat sharp cheddar cheese, shredded
Instructions
- In a small bowl, whisk together 1/4 cup of the milk with 3 tbsp. of cornstarch to create a thick sauce .
- Heat a saucepan on medium heat; add the oil. Add the onions, garlic, poblano, and jalapeno and cook until soft, about 5-7 minutes.
- Add the broth and the rest of the milk, bring mixture to a boil and add the cornstarch mixture, stir to combine. When the mixture starts to bubble and thicken, reduce heat to low and add in the tomatoes, lime juice and seasonings. Remove from heat and stir in the cheese. Serve immediately.
Adapted from Skinny Taste
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