This Easy Queso Dip Recipe is the perfect dip for your chips! It’s lightened up with skim evaporated milk and nonfat plain greek yogurt, and flavored with cheddar cheese, cumin, and chili powder!
Today’s post is sponsored by our amazing friends at Food Should Taste Good. Their Guacamole chips + our extra cheesy, lightened up dip is a match made in heaven. ♡
The Super Bowl is almost here! While most people are excited because one of their favorite teams is playing (or something like that), I’m excited because Super Bowl means Super Bowl Food. And man, oh man do I loooove me some Super Bowl Food.
Super Bowl Food, to me, means lots and lots and lots of snacks.
While many game day treats can be super unhealthy (not that I’m complaining . . . gimme all that puppy chow), I wanted this easy queso dip to be slightly lightened up, because today, we’re pairing it with Food Should Taste Good Guacamole Tortilla Chips. Their chips are made with real, simple ingredients, so I wanted our cheese queso to be made with real simple ingredients, too!
There is no Super Bowl without Super Bowl Food and there is no Super Bowl Food without an easy queso dip. I mean. What’s the point of watching football if you don’t have cheesy things snack on?
I remember, growing up, my family would spend the Super Bowl with family friends and while everyone else was watching the game, I’d be in the kitchen eating all the cheese dip.
The cheese dip I remember eating was made with processed cheese and canned tomatoes. While I do deeply, truly, honestly love that processed cheese dip. There is a time and a place for that…but today is not that day. 😉
Today, we’re keeping allllll that gooey, cheesy love, but instead, using real, natural ingredients and pairing it with my fav chips. ♡
There are three components in today’s Easy Queso Dip Recipe.
#1: The actual cheese dip. It’s warm, it’s gooey, it’s ridiculously addicting, but it’s significantly lightened up. #winning
#2: The fresh pico de gallo <– so good.
In one simple recipe you get your cheese, you get your salsa, AND you get your guac. I’m in love.
Now, I know I said that this easy queso dip is lightened up, but I promise you, no one will ever know.
It starts with melting just a touch of butter in a saucepan. To that, we whisk in cornstarch – this will help the cheesy to get nice and thick and delicious.
Then we whisk in evaporated skim milk. I like using evaporated milk to add just a touch of sweetness. It also adds that little somethin’ extra to make this easy queso dip special. 🙂
All that’s left is to stir in some sharp cheddar cheese, let that melt, then stir in nonfat plain greek yogurt, chili powder, cumin, and salt. Letmejustsay the greek yogurt gives this cheese dip an amazing, yet subtle tang. So good.
Easy peasy, right?
Now let’s talk pico de gallo. DON’T SKIP IT.
The fresh, bright pico really cuts the rich nature of the cheese dip. Basically, you chop up a bunch of things: tomato, onion, cilantro, jalapeno, lime, and garlic, and store it in the fridge until you’re ready to use it. Make this in advance if you’re crunched for time…it tastes better as it sits a bit anyway!
Last, but certainly not least, we have our beloved guacamole. Today, we have guac in the form of tortilla chips.
Seriously, it’s genius. Guacamole chips are a very real, very delicious thing and they go perfectly with our easy queso dip. Rich, warm, gooey cheese, fresh pico, lime-y crunchy chips… I’m in heaven.
Are you ready for some football (snacks)?!
What’s your favorite Super Bowl chip dip? Show me the yummy!
- 5 roma tomatoes diced
- 1/4 yellow onion diced
- 1/4 cup Cilantro minced
- 1/2 jalapeno pepper minced, seeded if you want a more mild taste
- 2 tablespoons freshly squeezed lime juice
- 1-2 cloves garlic minced or pressed
- salt to taste
- 2 tablespoons unsalted butter
- 2 tablespoons cornstarch
- 1 (12 oz) can evaporated skim milk
- 1 (8 oz) block sharp cheddar cheese shredded
- 1/4 cup non fat plain greek yogurt
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt or more to taste
- Food Should Taste Good Guacamole Tortilla Chips
- Combine all pico ingredients into a medium sized bowl. Season with salt, to taste.
- Store, covered, in fridge until ready to use!
- In a large sauce pan, melt butter over medium heat.
- Once melted, whisk in cornstarch. Cook for one minute, stirring continually.
- While whisking, slowly pour in evaporated milk.
- Turn heat to medium-low and add in half of the cheese, stirring continually.
- After the cheese is incorporated, stir in the other half of the cheese.
- Once all the cheese has melted, stir in greek yogurt and seasonings.
- Taste and re-season, if necessary.
- Remove from heat and serve immediately with a scoop of fresh picco and chips!
Thanks again to Food Should Taste Good for sponsoring today’s extra cheesy post!