My family loves Mexican food, especially queso dip. It’s so yummy and delicious and can be used many different ways, not just on tortilla chips. However, a lot of queso at restaurants is not keto friendly because of added milk and flour. Since a keto friendly queso dip is a great way to add extra fat I thought it would be a perfect addition to our dinner tonight. This was my first attempt at making a homemade queso dip and it turned out beautifully. Not only was it easy to make, but it was very flavorful as well. Tonight, I served it alongside baked chicken fajitas, but it would be equally delicious poured on top of taco meat, hamburgers, steak, or as a dip for deli meat or pork rinds.
Tip: Preshredded cheese does not melt as good as block cheese that you shred at home.
- 2 tablespoons butter
- 12-ounce white cheddar cheese, shredded
- 4 ounce Monterrey Jack Cheese
- ½ cup heavy whipping cream
- ¼ cup water
- 4 oz can green chilis
- 3 garlic cloves, minced
- ⅛ tsp chili powder
- ¼ tsp cumin
- ¼ tsp pink salt
- ½ tsp pepper
- 2 tablespoons cilantro
Nutritional Information based on MyFitnessPal App (10 servings 1/4 cup each) – Calories 249, Fat 20.6, Protein 11.6, Carbs 1.3 – .4 fiber = .9 Net Carbs