Keto Smoky Queso Dip
How to Make It
Step 1
Thinly slice the scallions, separating the white part from the green. Mince the garlic, finely chop the roasted green chilies, and grate the cheddar cheese. Measure out and set the remaining ingredients aside.
Step 2
Add the butter to a pot over medium heat. Add the white parts of the scallion and sauté for 3 minutes until fragrant. Add the minced garlic and cook for 30 more seconds. Add the roasted tomatoes, roasted green chilies, cumin, smoked paprika, and onion powder.
Step 3
Pour in the heavy cream and stir well to combine. Bring to a boil, then add the cheddar cheese. Keep mixing until the cheese melts through and a smooth sauce forms. Add the xanthan gum and whisk until well combined.
Step 4
Take the pot off the heat and stir in the green parts of the scallions and the chopped cilantro. Season with salt and pepper if needed. Serve with crunchy veggies or Keto tortilla chips.
Ingredients
- Scallions or spring onions, tops and bulb, raw – 5 small – 3″ long
- Butter – 1 tbsp
- Garlic – 1 clove
- Diced Tomatoes, Fire Roasted – 0.33 cup
- Fire Roasted Diced Green Chiles, Mild – 0.33 cup
- Cumin, ground – 0.25 tsp
- Smoked / Sweet Paprika – 0.5 tsp
- Onion powder – 0.5 tsp
- Heavy Whipping Cream – 200 ml
- Cheddar cheese – 1.5 cup, shredded
- Baking Aids Xanthan Gum – 0.13 tsp
- Cilantro – 3 tbsp, chopped