Skinny Queso Dip
Ingredients
-
1
cup
skim milk
-
3
tbsp
cornstarch
-
1
tsp
canola oil
-
1
cup
minced onion
-
3
cloves
garlic, minced
-
1
poblano pepper
diced
-
1-2
pieces
jalapeños, seeded and diced
-
½
cup
low sodium chicken broth
-
10
oz
can Rotel tomatoes with chiles, diced and drained
-
¼
cup
fresh cilantro, chopped
-
1
piece
lime, juiced
-
to taste
salt and black pepper
-
½
tsp
ground cumin
-
1
tsp
ancho chili powder
-
1¾
cups
shredded reduced fat sharp Cheddar
Instructions
- Whisk together ¼ cup of milk with cornstarch to create a slurry and set aside.
- Heat oil in a large saucepan over medium heat, then add onions, garlic, poblano, and jalapeño, cooking until soft.
- Add chicken broth and the remaining milk, bringing to a boil and cooking for about 3 minutes.
- Stir in the cornstarch slurry and simmer until it thickens.
- Add drained tomatoes, cilantro, lime juice, chili powder, cumin, salt, and pepper, then remove from heat.
- Stir in the cheese until it melts completely and serve immediately.
Nutrition Facts (estimated)
Servings
11
Calories
92.5
Total fat
4.5g
Total carbohydrates
7g
Total protein
6.5g
Sodium
143mg
Cholesterol
0mg
You might also like