Healthy Queso
This Healthy Queso is creamy, cheesy, and guilt-free! Perfect for parties or cozy nights in.
Servings: 4 servings
Ingredients
- 2 tablespoons salted butter
- 1 tablespoon Old El Paso sliced jalapeños (diced)
- 2 whole Roma tomatoes (diced, divided)
- 2 tablespoons all-purpose flour (gluten-free flour works too!)
- 2 cups canned unsweetened coconut milk
- 1 ounce taco seasoning (1 packet)
- 8 ounces shredded Mexican blend cheese
- ½ cup chopped fresh cilantro
- ½ cup plain Greek yogurt (room temperature)
- Tortilla chips (for serving)
Instructions
- In a medium saucepan, melt the 2 tablespoons of salted butter over medium heat. Once melted, add the 1 tablespoon of diced jalapeños and sauté for about 2 minutes until fragrant. Then, add one of the diced Roma tomatoes and cook for another 2-3 minutes until softened.
- Sprinkle the 2 tablespoons of all-purpose flour over the sautéed vegetables and stir well to combine. Allow to cook for about 1 minute to eliminate the raw flour taste.
- Slowly pour in the 2 cups of canned unsweetened coconut milk, whisking continuously to avoid lumps. Bring to a gentle simmer, stirring often, until it thickens slightly.
- Once thickened, stir in the 1 ounce of taco seasoning and mix well. Gradually add the 8 ounces of shredded Mexican blend cheese, stirring until completely melted and smooth.
- Remove from heat and stir in the remaining diced Roma tomato and ½ cup chopped fresh cilantro. Finally, fold in ½ cup of plain Greek yogurt for creaminess and a tangy kick.
- Transfer your Healthy Queso to a serving bowl and serve warm with tortilla chips. Enjoy!
Equipment
- Medium Saucepan
- Wooden spoon or spatula
- Measuring cups and spoons
- Cutting board and knife
- Serving Bowl
Notes
- Use unsweetened canned coconut milk for the best texture.
- Feel free to swap the cheese for a dairy-free alternative.
- This dip can be made ahead of time and reheated.