Elevate any appetizer spread with this flavorful dip that’s so rich and creamy no one will believe it’s low-carb!
I love cheese. That may sound simplistic, but it’s a main reason I could never embrace a vegan diet. It was also a deal-breaker when my partner and I started exploring a low-carb lifestyle. If cheese wasn’t allowed, I was ready to bail.
Luckily, most cheeses fit the ketogenic nutrient profile to a tee. Some of my faves—cheddar, mozzarella, goat, and cream cheese—contain very few net carbs while being high in fat and moderate in protein. That makes them perfect for helping me feel full and satisfied on my healthy eating journey.
This keto queso recipe makes excellent use of those cheeses! It’s different from other queso versions that use a traditional roux, typically made with flour, to create a thick and creamy texture. That base sneaks in a lot of carbs! Instead, this recipe relies on heavy cream and cream cheese as thickeners.
And, boy, do they do a good job! This queso is super rich, thick, and creamy. The sautéed onions add deep savoriness while the tomatoes and green chilies bring in color and freshness. Combined with three cheeses and a touch of cumin for smoky depth, these ingredients deliver a luscious and filling appetizer that complements a wide range of dippers.
We make this dip quite frequently. Whether it’s game night with my nieces and nephews, a weekend get-together with our college friends, or just a random Tuesday, this keto queso recipe is an easy, quick crowd-pleaser!
Make it your own: mix-ins, swaps, and pairings
This keto queso is as versatile as you are creative! There are endless ways to customize your queso for a dip that perfectly suits your tastes.
For a flavor boost, try stirring in smoked paprika or chipotle powder. For extra heat, add a pinch of cayenne or some diced jalapeños. Mix in chopped green onions or fresh cilantro to add color and herbaceousness. If you want to add more substance, cooked ground beef, crumbled chorizo, or shredded chicken turn your dip into a heartier snack or meal.
I love the sharpness of cheddar cheese in this recipe, but you can use other cheeses, if you prefer. Manchego brings a hint of tang to the table while mozzarella or Swiss cheese keep it mild and stretchy. If you’re concerned about your choice fitting into your keto regimen, read up on What Cheese Is Low Carb first.
Feel free to experiment with your favorite low-carb add-ins. Sautéed mushrooms, roasted bell peppers, or chopped spinach blend well and add extra nutrients. For a smoky touch, add a few drops of hot sauce or a sprinkle of crumbled bacon on top before serving.
Pair your dip with a variety of raw veggies, like cucumber, zucchini, yellow squash, cauliflower florets, and bell peppers. Craving potato chips? Make these Air-Fryer Zucchini Chips instead for a low-carb, salty crunch. This dish is also fantastic when you drizzle it over salads, sandwiches, and Taco Bowls.
How do I store leftovers?
Let your queso cool before storing it, but don’t leave it out at room temp for longer than 2 hours. Store it in an airtight container in the fridge for up to 4 days. You can also freeze this dip for up to 3 months—but note that the texture might change slightly upon thawing due to the dairy content. Use a freezer-safe airtight container and leave a little space at the top for expansion. Thaw overnight in the fridge. Reheat slowly on the stovetop, stirring well to reincorporate the ingredients.
Similar recipes to try
Love a low-carb dip? Check out this Keto Buffalo Chicken Dip Recipe, this Baked Keto Buffalo Chicken Dip, and this recipe for Cottage Cheese Dip. And while it’s not technically a dip, this Low-Carb White Gravy (Country Gravy) adds savory richness to dippers like chicken fingers and pork rinds.
Keto Queso – Low-Carb Creamy Recipe
Ingredients
- 2 tablespoons butter
- 1/4 cup onion diced
- 1/2 cup heavy cream
- 2 ounces cream cheese
- 2 cups cheddar cheese shredded
- 1 10-ounce can tomatoes and green chiles drained
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon cumin
Instructions
- Heat butter in a medium pot over medium heat. Add the onion and cook until tender, about 3-5 minutes.
- Add the heavy cream, cream cheese, and cheddar cheese. Stir frequently until the cheese is melted and everything is well combined, about 2-4 minutes.
- Add the can of drained tomatoes and chiles, along with the salt, pepper, and cumin. Stir and cook until everything is warm and well combined, about 1-2 minutes.
- Serve immediately with your favorite dippers.
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