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Keto Mexican Queso Dip Cheese Lover’s Paradise!

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Keto Mexican Queso Dip Cheese Lover’s Paradise!


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I could eat this low carb cheese dip on pretty much anything!


Dippity dip dip who needs a chip! Seriously you really don’t need chips to rock this queso it’s super yummy on raw veggies and pork rinds or to boost your protein intake dunk little smokies sausages or fajita-style chicken and steak into this cheesy deliciousness.

If you are craving chips with your queso we recommend Quest Tortilla Style Protein Chips.

This Yummy Keto Queso Is Super Easy To Make!


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Talk about an entertainer’s dream dip whip up a batch of this melty Mexican cheese dip in less than 15 minutes what’s more it’s insanely fabulous served at room temperature unlike many queso dips that must be served warm this killer queso stays creamy and dippable without the need for heat. Double win.

Keto Mexican Queso Dip


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  • Yield: 16 Servings
  • Prep time: 5 Minutes
  • Cook time: 10 Minutes
  • Total time: 15 Minutes
  • Warm, zesty, melty eelcome to cheese lover's paradise.


INGREDIENTS


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  • 1 cup heavy cream
  • 1/2 cup block cream cheese cubed [4 oz.]
  • 2 cups freshly shredded Monterey Jack cheese [8 oz. block]
  • 2 cups freshly shredded sharp white Cheddar cheese or your preferred Cheddar [8 oz. block]
  • 10 oz. can Rotel diced tomatoes and green chiles, drained
  • 4.5 oz. can chopped green chiles [mild] drained
  • 1 teaspoon hot sauce, or to taste [I use Tapatio]
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon cumin

DIRECTIONS


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  1. Warm heavy cream over medium heat for 2-3 minutes stirring often: Add cream cheese. Whisk till melted and combined: Add shredded cheese and continue whisking till the cheese has fully melted into the cream mixture.
  2. Add Rotel tomatoes, green chiles, hot sauce, and spices: Whisk well till sauce is creamy and smooth. Remove from heat: The queso will thicken as it cools. 

Additional Notes


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You might serve warm but this queso dip is also fantastic at room temperature. Serve with veggies, pork rinds or your favorite Keto-friendly chips.

Store in the refrigerator for up to a week reheat leftovers on the stove-top or in the microwave.

Nutritional Information


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Yield: 16 servings, Serving Size: 1/4 cup
Amount Per Serving: Calories: 188, Total Carbohydrates: 2g, Fiber: 0g, Net Carbohydrates: 2g, Total Fat: 16g, Protein: 8g

Hip Tips:


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Be sure to shred the cheese at home. Pre-shredded cheese include anti-caking agents that might affect how well it melts and incorporates into the cream sauce.
Easily drain the canned tomatoes and green chiles using my favorite method open the can completely, then take the lid portion that’s been removed and put it back inside the can so that it sits on top of the tomatoes Press the lid down onto the tomatoes and flip the can upside down: Continue pressing the lid against the tomatoes till all the liquid has drained out.
My 2 favorite dip-dunkers are Quest Chips and Pork Rinds featured in post photos.
Add a few shakes of cayenne pepper or an extra splash of hot sauce to turn up the heat on your Keto Queso. 


Before You Go: Pumpkin Roll Recipe With Cream Cheese Filling


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