This KETO QUESO DIP is the perfect snack! We serve it up with all kinds of low carb options (keep reading for ideas!), and we love to drizzle it over low carb burrito bowls and tacos!
Here I am again, with more Mexican inspired goodness!
Can’t stop, won’t stop.
The past couple of months have brought you keto salsa and keto guacamole. It only seemed right that I round things out with some keto queso!
This low carb queso is smooth, creamy, and incredibly cheesy! It’s easy to customize – make it more or less spicy, skip the onions, etc.
Once you have the basic cheese sauce ratio down, you can really make this dip however you like!
How to:
Melt some butter in a skillet and then stir in some onion, jalapeno, and cumin.
Once the veggies have softened up, add in a block of cream cheese along with some cream and water. Let them melt together and get nice and creamy.
Stir in some cheddar and Monterey jack. We prefer to shred our own cheese – it melts more smoothly because it doesn’t have any starch on the cheese to keep it from sticking.
Once the cheese is smooth and melted, we like to top our queso off with a bit of pico de gallo. Store bought is fine or you can make your own. Shall I share my recipe for that too? 🙂
A big scoop of guacamole would also be tasty!
What to dip in low carb queso dip:
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- Low Carb Tortilla Chips (see below)
- Keto Zucchini Fries
- Pork Rinds
- Quest Chips
- Whisps
- Low Carb Crackers
- Celery Sticks
- Cucumber Slices
- Mini Peppers
- Cauliflower Tots
- Mexican Meatballs
To make low carb tortilla chips, start with a couple of low carb flour tortillas. Cut into triangles using a pizza cutter, spritz with oil spray, sprinkle with salt, and bake until crispy!
More low carb snacks:
- Bacon Cheeseburger Bombs
- Jalapeno Popper Meatballs
- Keto Veggie Dip
- Keto Jalapeno Poppers
- Keto Spinach Dip
- Buffalo Chicken Meatballs
Not in the mood to cook? I feel you.
I rounded up some of the best low carb snacks to buy and compiled them into one easy list!
Keto Queso
Ingredients
- 2 tablespoons butter
- 1/2 medium onion finely chopped
- 1 medium jalapeno minced
- 1 teaspoon cumin
- 1 teaspoon salt
- ¾ cup heavy cream
- ¼ cup water
- 8 ounces cream cheese
- 8 ounces shredded cheddar
- 4 ounces shredded Monterey jack
Instructions
- Melt the butter in a skillet over medium heat.
- Stir in the onion, jalapeno, and cumin and cook for 3-5 minutes, or until vegetables have softened.
- Add the cream cheese, heavy cream, and water to the pan and cook, stirring constantly, over medium heat until the cream cheese has melted, about 5 minutes.
- Reduce heat to low and add the shredded cheese a handful at a time, whisking constantly, until all of the cheese has been added and the sauce is smooth and creamy.
- Add additional water as desired to reach the consistency you prefer.
cheryle a moston says
I can’t figure out where the two grams of sugar is coming from
Karly Campbell says
The onion and cream both contain sugar.
Amanda Faleski says
This recipe is amazing! Everyone loves it and I’m going to make a double batch to make 2 (1qt) jars! May make this to can and give as Christmas gifts Even my 5 year old granddaughter loves it and cannot get enough. I serve it with zero carb tortillas that I cut, fry in olive oil, and sprinkle with sea salt. Thank you!!!
Karly Campbell says
I’m so glad you enjoy the recipe so much! Thanks, Amanda!
Rachel says
Delicious! I left out the onion and jalapeño and it’s awesome!
Megan says
What is the serving size for this queso??
Karly Campbell says
Per the nutrition information in the recipe card, the serving size 1/4 cup.
Shannon says
Love this recipe! Creamy and didn’t disappoint my non-keto son. I added some diced chiles but think next time, I will load up on more jalapeños. Definitely making again and added to my bookmarks.
Karly Campbell says
Love to hear that! Thanks, Shannon!
Olivia says
Is it 3 carbs per serving 3 carbs for the whole batch?
Karly Campbell says
The nutrition information is per serving.
Susan Englerth says
I modified the recipe for convenience and a smaller quantity.
3 Tbs heavy cream
1 Tbs water
2 ounces cream cheese
3 ounces shredded Colby Monterey Jack cheese
1/4 cup Rotel tomatoes
Pinch of cumin
2 tablespoons canned green chiles
1/4 teaspoon onion powder
Combine cream water and cream cheese in a saucepan over low heat. Break up cheese with a whisk and heat until smooth. Add cheese and melt to combine. Add all other ingredients. Heat through.
Sally Anderson says
Thank you for this! I just made your version and it’s perfect (and the perfect portion for 1-2 people).
Dorene says
How long can you refrigerate left overs for?
Karly Campbell says
It should be good for 4-5 days.
Michelle says
Hi Karly,
Do you use mild or sharp cheddar cheese for this dip?
Thanks in advance,
Michelle
Karly Campbell says
Either works fine, whatever flavor you like best. We pretty much always use sharp cheddar.
Marlene says
Can I use all Monterey cheese?
Karly Campbell says
Yes, that should be fine.
Linda says
This was absolutely WONDERFUL!!! We all LOVED it! Since there’s only three of us here, do you know if I can freeze the left overs? We’ve had it two nights in a row (YUM!) but still have some left and I just can’t throw it away!
Karly Campbell says
Hi Linda! I’m not sure how this one would freeze. My gut tells me it will get a little funky, but I don’t know for sure. I’m so glad to hear you like the recipe though! 🙂
Angela says
Pinning and can’t wait to make it. Sounds delicious! Thanks