Skinny Queso Dip | Lite Cravings | WW Recipes | Low Calorie (2024)

FAQs

What can I use to thin out queso dip? ›

If you find it's getting too thick, whisk in a couple of tablespoons of whole milk to thin it. Serve it straight from the pan kept over low heat on your stove or transfer the queso to a slow cooker set on warm. Stir the queso frequently to prevent a skin from forming on the surface of the dip.

Calories in Queso

Mexican cheese dip is a calorie-dense food. Two tablespoons of Mexican cheese dip (or 30 grams) contains 42 calories, according to the USDA.

Of course, there's nothing wrong with the classic nachos, but Queso For All suggests trying out some other dippers for your queso besides corn chips. Consider dunking pretzels, homemade bread, sausages and vegetables to get a different flavor from your dip.

I've also successfully made this queso with a thick, unsweetened, plain alternative milk (specifically, Forager brand's cashew milk). Cream cheese: Cream cheese makes this dip thick and ultra creamy. It also offers a bit of tang.

Making a slurry with cornstarch and cold milk is how you will thicken your queso. A traditional slurry is a 1:1 liquid to cornstarch ratio, but for our queso purposes I used 1 tablespoon of cornstarch and 2 tablespoons of milk.

Add more milk if you want the dip to be thinner or if the dip is too thin, you can continue to heat it on low until the sauce thickens to your prefer.

2 tbsp of queso dip (Wegmans) contains 60 Calories. The macronutrient breakdown is 14% carbs, 64% fat, and 21% protein. This has a moderate calorie density, with 200 Calories per 100g.

There are 658 calories in 8 ounces of Cheese Dip (Other Than Cream Cheese).

Queso fresco is available at some supermarkets and at Mexican grocers. Feta cheese makes a good substitute. Opt for a mild one if you can, or soak a block of feta in fresh water to tone down its tanginess. A young ricotta salata (firm Italian cheese sold at most supermarkets) will also work.

Whether it's orange or white, queso can contain green chiles or jalapenos or both, and it may be spiced with a dash of cumin or chili powder. Some even add meat to queso, like ground beef or spicy sausage.

Why put evaporated milk in queso? ›

Evaporated milk helps to keep this dip extra creamy as it's thicker than other dairy products thanks to its lower water content. Another incentive to use evaporated milk is that it helps prevent the dip from congealing-- especially when combined with cornstarch.

Queso fresco is a popular Mexican cheese that is often used, and many recipes will call for American cheese and/or pepper jack, though I've even heard tell of mozzarella making an appearance in queso recipes. As long as it melts, it's a contender.

For dips, you'll want to use a tablespoon of cornstarch per pound of cheese, then add at least five ounces of evaporated milk. After that, you can use more evaporated milk to thin out your dip as much as you need.

(Even though I enjoy as the recipe is written.) If you're into a thinner dip, add the 1 1/2 cups to start out with, and after all the cheese is incorporated, if it's still too thick for you, slowly stir in another 1/4 cup (or more) of cream until it's thin enough for you.

Add a little more milk if too thick and stir in the dry mustard, cheese and Tabasco (several dashes or more to your liking). Whisking until smooth sauce forms. Store in an airtight container and refrigerate up to four days.

To keep the sauce at the perfect consistency, you need to add back some liquid. There are options for this. Of course, you can use water, but that will dilute the flavor. You could also use milk or cream, which work well for the texture, but still may give you a bland sauce.