Creamy Low-Calorie Queso Dip Recipe

A zesty, chunky cheese dip made with diced tomatoes, hot peppers, garlic, onions, lime juice, cilantro and warming spices. Perfect for chips, parties, or game day — this skinny queso is flavorful and light, best enjoyed hot and fresh.

“Skinny queso” might sound like an oxymoron, but this lighter take on classic queso delivers the melty cheese texture and spicy kick with fewer calories. It’s an ideal appetizer for gatherings like the Super Bowl or any casual get-together.

I first found this recipe on Slender Kitchen and decided to try it. While preparing it I had my doubts, but once I scooped a chipful I kept going back for more. My guests agreed — it was a hit. I served the dip with black bean chips (Beanitos are a favorite), but you can use any light baked chip or fresh vegetable sticks.

Skinny Queso Dip

This version focuses on bold flavor without heavy cream: skim milk is thickened with cornstarch, sharp reduced-fat cheddar provides the cheesy character, and roasted peppers, garlic and onion create an aromatic base. Fresh cilantro and lime brighten the finished dip.

Ingredients

• 1 cup skim milk
• 3 tbsp cornstarch
• 1 tsp canola oil (or other neutral oil)
• 1 cup minced onion
• 3 garlic cloves, minced
• 1 poblano pepper, diced
• 1–2 jalapeños, seeded and diced (adjust to taste)
• 1/2 cup low-sodium chicken broth
• 10 oz can diced tomatoes with chiles (drained)
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt and black pepper, to taste
• 1/2 tsp ground cumin
• 1 tsp ancho chili powder
• 1 3/4 cups shredded reduced-fat sharp Cheddar (such as Sargento)

Instructions

1. In a small bowl, whisk together 1/4 cup of the milk with the cornstarch until smooth to form a slurry. Set aside.
2. Heat a large saucepan over medium heat. Add the oil, then the minced onion, garlic, diced poblano and diced jalapeños. Cook, stirring occasionally, until the vegetables are softened, about 5–7 minutes. Season lightly with salt.
3. Add the chicken broth and the remaining milk to the pan. Bring the mixture to a gentle boil and cook for about 3 minutes to reduce slightly.
4. Stir in the cornstarch slurry and simmer for about a minute, until the mixture bubbles and begins to thicken. Reduce the heat to low.
5. Add the drained diced tomatoes with chiles, chopped cilantro, lime juice, ancho chili powder, ground cumin, and additional salt and pepper to taste. Remove the pan from the heat and stir in the shredded reduced-fat cheddar until it melts completely and the dip is smooth.
6. Serve immediately while warm and melty. This dip is best eaten right away for maximum cheesiness.

Tips and Serving Suggestions

For best texture, serve the queso hot and fresh. The dip has a stringy, melty quality right after preparation; reheating leftovers in the microwave will warm it but the texture becomes less stringy. Serve with baked chips, black bean chips, tortilla chips, or cut vegetables like bell peppers and jicama.

If you prefer a smokier flavor, char the poblano before dicing, or swap in a roasted mild red pepper. To control heat, remove all seeds from the jalapeños or use only one pepper. For a vegetarian version, substitute low-sodium vegetable broth for the chicken broth.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stovetop or briefly in the microwave, stirring frequently to maintain an even texture.

Notes

This recipe was adapted from a version found on Slender Kitchen. The approach uses a cornstarch slurry and skim milk to reduce calories while preserving a creamy mouthfeel and the classic flavors of queso.

Nutrition

One 1/4-cup serving contains approximately 92.5 calories, 6.5 g protein, 7 g carbohydrates, 4.5 g fat, 1 g fiber and 143 mg sodium.

Please leave a rating or comment if you make this recipe — feedback helps improve and share great, lighter recipe ideas for parties and everyday meals.