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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.
Print Recipe
5 from 5 votes
Skinny Queso Dip
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!
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Appetizer, Side Dish, Snack
Cuisine: American, Mexican
Servings: 16
Calories: 69kcal
Author: Geri
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.
Notes
Click hereto determine your WW PersonalPoints for this recipe (if you are logged in to your WW app, it should calculate for you automatically). Serving size is 1/4 cup.
WW Green, Blue, and Purple SmartPoints:
2 for 1/4 cup
3 for 1/3 cup
4 for 1/2 cup
Nutrition calculated for 1/4 cup
Nutrition
Calories: 69kcal | Carbohydrates: 3g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Sugar: 1g
