This creamy and delicious keto queso dip pairs perfectly with veggies or pork rinds. Serve this at the summer gathering or game day!
Dips are always fun at parties, camping, and family gatherings. Queso dip is always a popular choice and is an excellent keto-friendly dip! Some queso dips use flour or starch to thicken them, but this queso Blanco dip uses veggies, cheese, cream cheese, and cream to make a thick and creamy dip.
How To Make Keto Queso Blanco Dip
For this recipe you’ll need coconut oil or butter, onion, jalapeños, cumin, Monterey jack cheese, cream cheese, heavy cream, tomatoes, cilantro and salt and pepper.
In a medium saucepan, heat the oil over medium heat. Then add the onions and diced jalapeños and sauté until they’re tender. Add in the cumin and sauté until fragrant, about one minutes.
Next, reduce the heat and stir in the cream, cream cheese, and shredded cheese. Then, remove the saucepan from the heat and stir the mixture until the cheese melts.
Lastly, add the tomatoes, 1/2 of the cilantro, and salt and pepper. Stir to combine. Garnish with remaining cilantro and serve immediately.
How To Serve
- Serve this keto queso dip with celery sticks, bell peppers, carrot sticks, sliced zucchini, cucumber slices, or your favorite veggie slices.
- Use with pork rinds or your favorite keto-friendly chip alternative.
Related Recipes:
PrintKeto Queso Blanco Dip
This creamy and delicious keto queso dip pairs perfectly with veggies or pork rinds. Serve this at the summer gathering or game day!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Side dish
- Method: Stove top
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 tablespoon butter or refined coconut oil
- 1/2 medium onion, chopped
- 1 medium jalapeño, deseeded and finely chopped
- 1 teaspoon cumin
- 8 oz Monterey jack cheese, shredded
- 4 oz cream cheese
- 1/4 cup heavy cream
- 1 Roma tomato, chopped
- 2 tablespoons cilantro, chopped
- salt and pepper
Instructions
- Place the oil in a saucepan over medium heat.
- Add the onions and jalapeño to the saucepan, and sauté until tender. Add in the cumin and stir.
- Reduce the heat to medium-low, and stir in the heavy cream, cream cheese and Monterey jack cheese. Stir and simmer until the cheese has melted completely.
- Mix the tomatoes and ½ the cilantro into the saucepan and salt and pepper to taste.
- Stir to combine, and serve immediately with the remaining cilantro as garnish.
Nutrition Facts
- Serving Size: 1 serving
- Calories: 203
- Fat: 18g
- Carbohydrates: 2.9g
- Protein: 8.25g
Leave a Comment