Step up your appetizer game with this Skinny Queso Dip. At just 70 calories a serving, you can indulge in some cheesy goodness without the guilt!
Cooler weather. MLB and NBA postseason. College football Saturday. NFL Sunday. This is the kind of atmosphere that screams for cozy blankets and fireside nibbles. I’m a sucker for warm dips, but most are packed with calories and fat.
Not this Skinny Queso Dip! This version has so much cheddar flavor and is half of the calories/fat of store-bought brands. Jeff is obsessed with the Tostitos canned queso, and even he likes this version better.
Of course, there’s nothing wrong with a can of cheese now and then. But since you’re using real, whole ingredients in this recipe, the flavor is so much more satisfying than the jarred stuff. Make it on the weekend and eat through it all week!
What ingredients do I need to make skinny queso dip?
It might seem like a lot of ingredients go into making this recipe, but most of them are shelf-stable or keep in the refrigerator for a long time.
Here’s what you need:
- Onion
- Garlic
- Jalapeno (optional)
- Tomato
- Reduced-fat sharp cheddar cheese
- Reduced-fat cream cheese
- Almond milk
- Cornstarch
- Canned green chilis
- Cumin
- Chili powder
- Salt and pepper
- For garnish: chives or green onions (optional)
The one ingredient that might seems a bit strange is the cream cheese, and only 2 tablespoons at that. I though the sauce needed a little boost of creaminess. That’s why I included it in the recipe.
I always have cream cheese on hand, so it’s not a big deal for me. If you don’t usually buy cream cheese, you could leave it out and just let the sauce cook more to thicken. Or you could use the leftover cream cheese to make my Penne alla Vodka later in the week and thank yourself later!
Stock up your pantry and fridge so you can make this dip whenever the craving hits!
What can i do with the leftovers?
The leftovers heat up really well! Some cheese sauces can get super clumpy or separate, but this one does fine in the microwave for about a minute.
If you’re making this for just yourself, cut the recipe in half and use the leftovers during the week for some delicious, low-point meals!
Our favorite is baked potatoes topped with steamed broccoli and queso. So freaking delicious, and a super easy weeknight meal. You could also use the dip for nachos, or as the cheese in a bean and cheese burrito. Serve any of those up with a side salad and you’re good to go!
I’d love to hear from you if you make this recipe! It makes my day when you share your pics on Instagram and tag me (@litecravings). Don’t forget to use #litecravingsrecipes to make sure I see it. If I don’t get a chance to scroll through my tags quickly enough, I won’t see your post. I always make a point to look through the hashtags, though, so I’ll see it there.
Skinny Queso Dip
Ingredients
- 1 small onion, diced
- 4 cloves garlic, minced
- 1-2 jalapenos, seeded and minced (optional)
- 1 1/4 cup unsweetened, plain almond milk
- 3 tbsp cornstarch
- 1 large tomato, diced (with juices)
- 1 4-ounce can diced green chilis (with juices)
- 1/2 tsp ground cumin
- 1 tsp chili powder
- 2 cup reduced fat cheddar cheese, shredded
- 2 tbsp reduced fat cream cheese (1/3 less fat)
- kosher salt and pepper, to taste
- minced chives or green onions, for garnish
Instructions
- In a medium-sized saucepan, over medium heat, sauté onion, garlic, and jalapenos until soft, about 5-7 minutes.
- In a separate bowl, whisk together almond milk and cornstarch. When veggies are soft, slowly add milk/cornstarch mixture to saucepan. Increase heat to medium high until the mixture begins to boil.
- Reduce heat to medium low. Whisk in cumin and chili powder. Add in canned chilis and tomato with all of their juices. Simmer until sauce is slightly thick, about 4-5 minutes.
- Whisk in cream cheese until it completely melts through the sauce. Remove sauce from heat.
- Slowly fold in cheddar cheese, about 1/4 cup at a time, until all cheese has completely melted into the sauce. If you try to add all the cheese in at once, it might clump together.
- Season with salt and pepper to taste. Serve warm.
- If the queso is too thin, return to medium-low heat and simmer until thicker. If too thick, thin out out a few splashes of almond milk.
Think this would work with dairy milk instead? Hate to buy almond milk just for this. Thanks!
Yep! Would be slightly higher points/cals, but not by much. Definitely put your ingredients in your tracker.
I buy the small containers of almond milk that are on the shelf (not refrigerator section) in the cereal aisle. I don’t like to buy a big containers either for one recipe.
Can you freeze any leftovers ?
Sorry for the late reply! This never lasts long enough for us to freeze it, so I can’t way haha. Did you end up trying it out?
Would a can of Rotel work instead of the diced green chiles/tomato?
For sure!
Hi! Wondered if I could use a can of diced tomatoes instead of a fresh tomato? If so, how much do you think I’d need? TIA!
Sure! I’d say a 10-ounce can would be fine.
Do you use yellow onions? I wasn’t sure if it mattered what kind of onion you use? Can’t wait to try!!
I use whatever I have around, but usually yellow onions. 🙂
Wow! This is so good! It was really quick and easy to make and I typically have most of these ingredients on hand. Thanks for yet another fantastic recipe! Your Alfredo is up next. Thanks Soo much!
You’re welcome! Hope you liked the alfredo, too!
Is it bad to dream of this dip? Love having it alongside other dips at parties so I can partake without going overboard. Problem is, others have figured it out too!! Thank you!!
Can shredded chicken be mixed into this as a chicken queso or would that dilute the flavor? Any suggestions?
That would be delicious!
I’m using skim milk for this recipe. Any suggestions on how to not curdle the milk? I’ve tried making this several times and the milk seems to keep curdling every time.
Thanks!
That’s why I don’t use skim milk, Bre. I had the same problems! Plant-based milk doesn’t curdle as easily, so definitely go with the recipe if you can!
I am late to the game trying this, but so happy I did!!! This was awesome! I used fat free half & half in place of the almond milk and it worked beautifully! Ran it through the WW recipe creator and it came up 1 point! Made an omelet and used the Queso as a cheese sauce. Definitely a keeper!!! Thanks so much!!!
This looks delicious but we have a nut allergy and can’t use nut milk. Do you think coconut milk or oat milk will work better than dairy milk?
Thank you!
Hi Jenn,
I use almond milk because it’s pretty neutral and a lower point food, but there’s no reason why you shouldn’t be able to substitute dairy milk or oat milk. If you use coconut milk the coconut flavor might come through in the queso. Hope you enjoy it!
The fat content is 5.7g per 1/4 cup serving when using reduced fat shredded cheddar cheese, 1/3 less fat neufatchel cream cheese and skim milk. I’m not sure how to get to 3g of fat per serving but that would be great 🙁 regardless this is an amazing recipe! Thank you
Hi Susan, I use MyFitness Pal for to calculate my servings for this and it comes out to 3g per serving. It could be the specific brands we use have different calculations? I also always have to double check the ingredient quantities when I import a recipe because they aren’t always accurate. Maybe your calculator added a different quantity by accident? I had one recipe where it calculated 1 tsp of black pepper for 1 cup and it added a crazy amount of calories, lol.
Serving size is the only way to find out how much to eat, is it 2 T or 1/8 c ???
Not knowing the serving size is so frustrating
Hi Renee, so sorry if there was some confusion. 2 Tb = 1/8 cup.
Added cayenne for an extra kick. Otherwise, followed recipe and loved it!
Hi I’m looking at making this for an appetizer at Christmas. A few questions: Can I put it in a crockpot? Or what do you suggest for rewarming?
Also is it possible to make this the day before or would it be better to make the day of?
Thank you so much! Can’t wait to try this
Hi Liz – I think the Skinny Queso Dip is a great choice for a Christmas appetizer! Everyone who tries it loves it. For the best consistency, I’d prep the ingredients the day before and then make the dip the day you plan to serve it. You can keep it warm in the crockpot, but you may need to add a little more almond milk if you notice it’s getting thicker throughout the day. Bon Appetit!