Skinny Queso Dip

Skinny Queso Dip | Balanced Brunette


  • 1 cup Skim Milk
  • 3 tbsp Cornstarch
  • 1 tsp Olive Oil
  • 1 cup Onion, Minced
  • 3 Garlic Cloves, Minced
  • 1 Poblano Pepper, Diced
  • 1-2 Jalapeños, Seeded & Diced
  • 1/2 cup Low-Sodium Chicken Broth
  • 10 oz can Rotel Tomatoes w/Chiles, Drained & Diced
  • 1/4 cup Fresh Cilantro, Chopped
  • Juice of 1 Lime
  • Sea Salt & Fresh Cracked Black Pepper, To Taste
  • 1/2 tsp Cumin
  • 1 tsp Ancho Chili Powder
  • 1 3/4 cups Shredded Fat-Free Sharp Cheddar


  • In a small bowl, whisk together 1/4 cup of the milk with 3 tbsp of cornstarch to create a slurry; set aside.
  • Heat oil in a large saucepan on medium heat. Add the onions, garlic, poblano, and jalapeno and cook until soft, about 5-7 minutes. Season with sea 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, sea salt, and pepper.
  • Remove from heat and add the cheese. Stir until it melts completely.
  • Serve immediately.

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