This healthier queso dip recipe is completely mouthwatering and so dang good! The best part of all? It's also low calorie, low carb, keto friendly and even gluten free. Eat it with crunchy tortilla chips or drizzle on nachos, tacos, taco salad, enchiladas, burritos, burrito bowls and more.
It's also fabulous as a cheese dip for vegetables like carrots, bell pepper slices, cauliflower, broccoli and more. I enjoy eating it with both raw and roasted veggies of all kinds.
- 2 tablespoons unsalted butter *see tip below
- 2 tablespoons gluten free flour *see tip below
- 1 & 1/2 cups nonfat milk *see tip below
- 1/2 cup half and half *see tip below
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 2/3 cup shredded sharp cheddar cheese *or extra sharp *white or yellow
- 2 tablespoons light sour cream *see tip below
Optional toppings for serving:
- Diced tomato, red onion, diced jalapeno peppers, chopped fresh cilantro
- Make your sauce mixture: whisk milk, half & half and spices together in a bowl. Set aside.
- Melt unsalted butter in a skillet over medium to medium-low heat.
- Once butter is fully melted and begins to bubble a little bit, mix in the flour. Whisk continuously until a bubbly, white paste forms. This will only take 30-60 seconds.
- Slowly whisk sauce mixture into the roux. Keep the heat at medium to medium-low. High heat can make your sauce grainy! Continue whisking until the sauce thickens.
- Remove skillet from heat. Stir in shredded cheese and sour cream and mix until the cheese is fully melted. *Note: do not stir cheese into a simmering sauce mixture as this could cause graininess. Be sure to remove the skillet from heat first.
- Do a taste test and add another pinch of salt or paprika, if desired.
- Transfer queso to a serving bowl, add toppings if desired and enjoy!
- Unsalted butter: salted will work in a pinch. Consider reducing added salt if you go this route.
- Gluten free flour: regular, all-purpose flour will work just fine if you don't need to make this recipe gluten free.
- Dairy: you can use higher fat content dairy in place of nonfat milk, half and half or sour cream. I use light options to reduce calories!
- General: if you're serving this recipe at a party and you'd like to keep it warm, transfer it to a small crockpot!