I am so excited for the warmer weather that is coming this weekend! It’s supposed to get up to 67! The snow has melted off of the grill, and we are going to grill for the first time.
I couldn’t help thinking about sides to our meal as I was planning the meats and veggies that we were going to grill. My mind went instantly to chip dips.
I remembered seeing a variation of this queso in a magazine a couple of weeks ago.
I remembered some of the ingredients and threw in some others to finish it off. While chip dip isn’t the healthiest snack there is, there are a few ways that you can lighten it up just a little. Your body will thank you for it, and your taste buds will never know the difference!
Instead of sour cream, I used 0% plain Greek yogurt. I also used non-fat milk and reduced-fat cheeses. These small changes make a big difference in the overall amount of fat in the queso while keeping the dip rich and creamy.
The cilantro gives the queso a fresh taste that makes you think of summer and gardens (or maybe that’s just me!).
Next time I may add some chopped tomato to give it more of that fresh taste. It isn’t overly spicy, so feel free to up the spice to your liking!
Cilantro Queso
Ingredients
- 3 1/2 Cups shredded cheese (I used a mixture of reduced-fat sharp cheddar and mozzarella)
- 4 Tablespoons all-purpose flour
- 1 teaspoon olive oil
- 1 small onion, finely chopped
- 1 large jalapeno, finely chopped
- 1/2 Cup red pepper, chopped
- 1/2 Cup cilantro, chopped
- 1/2 Cup plain Greek yogurt or sour cream
- 1/4 Cup non-fat milk
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- In a small bowl, combine shredded cheese and flour.
- In a sauce pan, drizzle olive oil or spray with olive oil spray. Add onion, jalapeno, and red pepper. Cook on medium-high for about 5 minutes or until soft. Stir in cheese cilantro, yogurt, and milk.
- Turn heat to low and cook until cheese is melted. Stir occasionally to prevent scorching.
- Pour queso into an oven safe dish. Bake for 5-10 minutes or until queso starts to bubble.
- Sprinkle with more cilantro right before serving.
- Store leftovers in the refrigerator.
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Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 191Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 41mgSodium: 266mgCarbohydrates: 6gFiber: 0gSugar: 2gProtein: 11g
Nutrition information shown is an estimate provided by an online calculator and may not always be accurate. It should not be considered a substitute for a medical professional’s advice.
This recipe is adapted from Every Day with Rachel Ray, March 2013, p. 19.
Yvonne @ bitter baker
Sunday 12th of May 2013
Oo, yes please!!
Nicky @ Pink Recipe Box
Sunday 12th of May 2013
This dip looks amazing and I totally want to use it as a side dish for my next BBQ. Pinning! :)
Valerie @ From Valerie's Kitchen
Wednesday 8th of May 2013
I seriously need this right now...seriously.
dedy oktavianus pardede@Dentist_Chef
Sunday 28th of April 2013
Simply drolling me, refreshing hint with cilantro... btw this is a dipping sauce or soup???
Nichole@DulceDelicious
Sunday 28th of April 2013
*drools* My big pregnancy craving the past few weeks has been melted cheese. I've mainly been sticking to pizza to satisfy my craving, but this looks so much better!! I will definitely be pinning this and making it soon! Yum!!