skinny queso dip

Name: Skinny Queso Dip
Yield: 11
Ingredients: 1 cup(s) skim milk; 3 tablespoon(s) cornstarch; 1 teaspoon(s) canola oil; 1 cup(s) onion, minced; 3 clove(s) garlic, minced; 1 - poblano pepper, seeded & diced; 1 - 2 - jalapeno peppers, seeded & diced; 1/2 cup(s) chicken broth, low salt; 1 - 10 oz can(s) ro*tel (tomatoes with chiles), undrained; 1/4 cup(s) cilantro, fresh; 1/4 cup(s) lime juice; - salt & pepper, to taste; 1/2 teaspoon(s) cumin; 1 teaspoon(s) chili powder; 2 1/2 - 3 cup(s) cheddar cheese, reduced fat, shredded

(1 rating)

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Private Recipe by

Kimmi Knippel (Sweet_Memories)

@KimmiK

Cullowhee, NC

Mmmmmm!

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(1 rating)

yield 11 (1/4 per serving)

Ingredients For skinny queso dip

1 c

skim milk
3 Tbsp

cornstarch
1 tsp

canola oil
1 c

onion, minced
3 clove

garlic, minced
1

poblano pepper, seeded & diced
1 - 2

jalapeno peppers, seeded & diced
1/2 c

chicken broth, low salt
1 - 10 oz can

ro*tel (tomatoes with chiles), undrained
1/4 c

cilantro, fresh
1/4 c

lime juice
salt & pepper, to taste
1/2 tsp

cumin
1 tsp

chili powder
2 1/2 - 3 c

cheddar cheese, reduced fat, shredded

How To Make skinny queso dip

1
In a small bowl, whisk together 1/4 C of the milk with cornstarch to create a slurry; set aside.

2
Heat a large saucepan on medium heat; when hot add oil. Add the onions, garlic, poblano & jalapenos & cook until soft, about 5 - 7 minutes. Season with salt.
3
Add chicken broth & remaining milk. Bring to a boil & cook for about 3 minutes to reduce slightly.
4
Add the slurry (cornstarch mixture) to the pan & stir; simmer a minute until it bubbles & thickens, then reduce heat to low.
5
Add the ro*tel, cilantro, lime juice, chili powder, cumin, salt & pepper. Remove from heat & add the cheese; stir until it melts completely. Serve warm & immediately with https://www.justapinch.com/recipes/sauce-spread/salsa/hg-crazy-good-corn-chips.html?p=2.
6
WEIGHT WATCHERS POINTS PLUS: 3
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