Ingredients
Scale
- 1 teaspoon Olive Oil or Cooking Spray
- 1/4 cup Yellow Onion, finely diced
- 1–2 cloves Garlic, minced
- 1/2 Jalapeño Pepper, finely minced (optional, seeds removed for less heat)
- 8 ounces (1 block) Neufchâtel Cheese or Light Cream Cheese, softened and cubed
- 1/2 cup Low-Fat Milk (1% or 2%), plus more if needed
- 1 (10-ounce) can Diced Tomatoes and Green Chilies (like Ro*Tel), undrained
- 1 1/2 cups (about 6 ounces) Reduced-Fat Shredded Sharp Cheddar or Monterey Jack Cheese (or a blend)
- 1/2 teaspoon Ground Cumin
- 1/4 teaspoon Chili Powder
- Salt, to taste
- Optional Thickener: 1 tablespoon Cornstarch mixed with 2 tablespoons Cold Water or Milk
- Optional Garnish: Chopped fresh cilantro, sliced green onions, extra diced jalapeño
Instructions
- Sauté Aromatics: Heat the olive oil or coat a medium saucepan with cooking spray over medium-low heat. Add the finely diced yellow onion and optional minced jalapeño. Sauté for 3-4 minutes, stirring occasionally, until the onion is softened and translucent. Add the minced garlic and cook for another minute until fragrant – be careful not to burn the garlic.
- Build the Creamy Base: Reduce the heat to low. Add the cubed, softened Neufchâtel or light cream cheese and the 1/2 cup of low-fat milk to the saucepan. Stir constantly with a whisk or wooden spoon until the cream cheese is completely melted and the mixture is smooth. This step requires patience; low heat prevents the cream cheese from breaking or scorching.
- Incorporate Tomatoes & Spices: Stir in the undrained can of diced tomatoes and green chilies, the ground cumin, and the chili powder. Continue stirring until everything is well combined and the mixture is heated through.
- Melt the Cheese (Gently!): Remove the saucepan from the heat temporarily OR ensure the heat is on the absolute lowest setting. Gradually sprinkle in the reduced-fat shredded cheese, a small handful at a time, stirring gently after each addition until it melts into the sauce. Do not boil the queso after adding the cheese, as high heat can cause reduced-fat cheese to become grainy or separate. Continue stirring gently until all the cheese is melted and the queso is smooth.
- Taste and Season: Taste the queso and add salt as needed. Remember that the cheese and canned tomatoes already contain salt, so start with a small amount and add more if necessary.
- Adjust Consistency (Optional): If the queso seems too thin for your liking, return the saucepan to low heat. In a small bowl, whisk together the cornstarch and cold water/milk until smooth (the slurry). Pour the slurry into the queso while stirring constantly. Continue to stir gently over low heat for 1-2 minutes, until the queso thickens slightly. Do not allow it to boil rapidly. If the queso is too thick, stir in a little more low-fat milk, one tablespoon at a time, until it reaches your desired consistency.
- Serve Warm: Transfer the skinny queso dip to a serving bowl. Garnish with chopped fresh cilantro, sliced green onions, or extra diced jalapeño, if desired. Serve immediately while warm.
Nutrition
- Serving Size: One Normal Portion
- Calories: 120-150