| This recipe is liked by 0 person(s). |
Skinny Queso Dip
Nb persons: 0
Yield: 2 3/4 cups
Preparation time:
Total time:
Source:
| Servings: 11 • Size: 1/4 cup • Weight Watchers Points+: 3 pts Calories: 92.5 • Fat: 4.5 g • Protein: 6.5 g • Carb: 7 g • Fiber: 0.7 g • | |
| Sugar, 2 g Sodium: 143 mg (without salt) | |
| Ingredients: | |
| 1 cup | skim milk |
| 3 tbsp | cornstarch |
| 1 tsp | canola oil |
| 1 cup | minced onion |
| 3 | garlic cloves, minced |
| 1 poblano pepper, diced | |
| 1-2 | jalapeños, seeded and diced |
| 1/2 cup | low sodium chicken broth |
| 10 oz | can Rotel tomatoes with chiles, diced and drained |
| 1/4 cup | fresh cilantro, chopped |
| juice of 1 | lime |
| salt, to taste | |
| black pepper, to taste | |
| 1/2 tsp | ground cumin |
| 1 tsp | ancho chili powder |
| 1 3/4 cups | shredded reduced fat sharp Cheddar, Sargento |
Directions:
In a small bowl, whisk together 1/4 cup of the milk with 3 tbsp of cornstarch to create a slurry; set aside.
Heat a large saucepan on medium heat; when hot add oil. Add the onions, garlic, poblano, and jalapeno and cook until soft, about 5-7 minutes. Season with salt, to taste.
Add the chicken broth and the rest of the milk. Bring to a boil and cook for about 3 minutes to reduce slightly.
Add the slurry (cornstarch mixture) to the pan and stir; simmer a minute until it bubbles and thickens, then reduce heat to low.
Add the drained tomatoes, cilantro, lime juice, chili powder, cumin, salt, and pepper. Remove from heat and add the cheese; stir until it melts completely. Serve immediately.
Makes 2 3/4 cups.
Adapted from Slender Kitchen.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe