Queso Dip

Serves 6 / Prep time: 5 minutes / Cook time: 10 minutes

Also known as chile con queso, this dip originated in Mexico and can be found in many places that serve Tex-Mex cuisine. 

Jalapeño peppers are hot because they contain capsaicin. 

They are considered about medium in heat on the Scoville scale, with about 2,500 to 8,000 heat units per pepper. 

If you want a hotter dip, choose a pepper with more heat units, such as a habanero or Scotch bonnet chile.

INGREDIENTS :-

½ cup coconut milk

½ jalapeño pepper, seeded and diced

1 teaspoon minced garlic

½ teaspoon onion powder

2 ounces goat cheese

6 ounces sharp Cheddar cheese, shredded

¼ teaspoon cayenne pepper

RECIPE :-

1. Place a medium pot over medium heat and add the coconut milk, jalapeño, garlic, and onion powder.

2. Bring the liquid to a simmer and then whisk in the goat cheese until smooth.

3. Add the Cheddar cheese and cayenne and whisk until the dip is thick, 30 seconds to 1 minute.

4. Pour into a serving dish and serve with keto crackers or low-carb vegetables.

NUTRITION :-

PER SERVING Calories: 213; Fat: 19g; Protein: 10g; Carbs: 2g; Fiber: 0g; Net Carbs: 2g; 

Fat 79%/Protein 19%/Carbs 2%

Source :- This recipe is taken from the book below. 

Warning :- The picture of the recipe is just indicative because the book don't have any picture of it's recipes. But the whole recipe is line by line taken from the book. So if you get any different result from the recipe of the picture above, don't worry. You have made it right. Just share the pic of your dish in the comments below. Thanks. 

Note :- To Read all 74 recipes from this book. Click Here.