My healthy queso recipe is easy to make and has less fat and fewer calories than my favorite classic queso dip. I made this healthier queso with coconut milk and Greek yogurt to keep things low cal while not sacrificing flavor or texture. This is my favorite healthy Cinco de Mayo appetizer recipe!
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This healthy queso is loaded with flavor but light on calories. It’s my go-to guilt-free option when I am craving an amazing cheese dip! The consistency and flavor is similar to a jarred cheese dip you might find at the grocery store, although it’s a bit thinner and I love it served hot.
What’s in This Healthy Queso Recipe?
- Butter: I prefer to use salted butter for extra flavor, but unsalted should work just fine.
- Sliced Jalapenos: I used Old El Paso canned jalapeno slices, but fresh also work.
- Tomatoes: Roma tomatoes are my favorite for dicing.
- Flour: All-purpose flour helps to thicken the dip. I have also successfully used gluten-free all-purpose flour for my celiac friends.
- Coconut Milk: Unsweetened coconut milk helps thin the dip. I prefer the canned kind for a thicker consistency.
- Taco Seasoning: Adds classic Mexican flavor to the dip.
- Cheese: I like Mexican blend, but cheddar, mozzarella, Monterey jack, or any combination of your favorite melting cheeses should work well!
- Cilantro: Adds a pop of freshness and color.
- Greek Yogurt: Thickens the dip further, adding body and tang!
Tips for Success
- Don’t let the milk overheat. Once the milk reaches a boil, immediately reduce to low. Never bring the heat over medium/low past that point. Cheese dip that gets too hot and overcooks can become grainy, and we don’t want that!
- It’s also best to use freshly chopped and shredded cheese, because pre-shredded cheese has ingredients that can make it grainy when melted.
- Always be stirring! As you add in batches of cheese to melt, be sure to whisk constantly to make sure it stays creamy and melts perfectly.
- It’s normal for this healthier queso to harden as it cools, so stir regularly and keep it warm while serving. I like to serve it out of a Crockpot at parties for this reason. After making queso on the stovetop, pour it into a slow cooker, and set it to WARM. This will keep it hot, smooth, and creamy through the whole party.
- I do not recommend freezing queso because it will be too grainy when thawed and reheated.
How to Store and Reheat
Store leftover healthy queso in an airtight container in the refrigerator for 3-4 days. To reheat, I like to add a splash of coconut milk and heat in the microwave in 15-30 second increments, stirring between each increment to make sure it’s fully heated through.
Serving Suggestions
Okay, we have figured out the dip portion of your tailgating or Cinco de Mayo party, but what about the main course?! This healthier queso pairs beautifully with other Mexican favorites like our chicken nachos, chicken quesadillas, or slow cooker pork carnitas! And don’t forget the skinny margaritas!
5-Star Review
“The queso i’ve been looking for… I cant believe how good it tastes and how incredibly healthy it is compared to the velveeta and rotel i used to make!” -Sara
Healthy Queso Recipe
Ingredients
- 2 tablespoons salted butter (¼ stick)
- 1 tablespoon Old El Paso Sliced Jalapenos diced
- 2 whole roma tomatoes diced, divided
- 2 tablespoons all-purpose flour (GF also works!)
- 2 cups canned unsweetened coconut milk
- ½ ounce Taco seasoning (½ packet)
- 8 ounces shredded Mexican blend cheese
- ¼ cup chopped fresh cilantro
- ½ cup plain Greek yogurt room temperature
- Tortilla chips for serving
Instructions
- Heat the butter in a medium saucepan over medium heat until melted. Add in the diced jalapeno and allow to cook for 1-2 minutes until fragrant.2 tablespoons salted butter, 1 tablespoon Old El Paso Sliced Jalapenos
- Toss in half the diced tomato and let cook for approximately 1 minute. Stir in the flour, stirring so that everything is coated and combined.2 whole roma tomatoes, 2 tablespoons all-purpose flour
- Quickly after adding the flour, whisk in the coconut milk. Pour it in slowly, whisking constantly until fully added. Bring to a boil and then reduce to a simmer. Add in the taco seasoning and stir to fully combine. Continue to whisk off and on for 6-7 minutes or until thickened to your liking.2 cups canned unsweetened coconut milk, ½ ounce Taco seasoning
- Increase heat back to medium and stir in the cheese one cup at a time (8 ounces is approximately 2 cups cheese), whisking until smooth in between batches. Stir in the fresh cilantro.8 ounces shredded Mexican blend cheese, ¼ cup chopped fresh cilantro
- Turn off the heat and fold in the greek yogurt. It should melt in quickly and fully combine.½ cup plain Greek yogurt
- Serve immediately with chips, garnished with more chopped cilantro and the remaining diced tomatoes. Alternately, you can keep warm in a slow cooker until ready to serve. Enjoy!Tortilla chips
Video
Becky’s Tips
- Nutritional information does not include tortilla chips.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
Yum,delicious,wish I had it earlier !
Does this recipe call for the canned unsweetened coconut milk or the carton? (Much different textures)
Canned!
I actually liked this recipe! I made some changes to it since it wasn’t as flavorful just with the default seasonings (hence why one star is knocked off) I added some nutritional yeast for extra flavor and vitamins, a little bit more salt and a whole jalapeno instead to make it a bit spicier and that helped out a bit. Using the yogurt and coconut milk is a nice healthy alternative. Overall this is a good recipe and I thank you for making a healthier nacho cheese sauce :)
Loved this recipe! Really authentic flavor that you can change and modify to your taste. While some have pointed out the fat content, this is definitely healthier than Velveeta or Jarred queso for the following reasons:
1. Much less salt
2. Greek yogurt has protein and probiotics
3. No prservatives or prcessed fillers.
I’d also like to add that for me it was much kinder to my gut than Velveeta and Rotel. It’s also arguably cheaper since Velveeta is stupid expensive. This will be my go to queso recipe for the foreseeable future! Thanks!
What is the calories per tablespoon? For instance, Tostitos Queso is about 40 calories per two tablespoons.
A serving is about half a cup, so each tablespoon is about 35 calories.
how is this “healthy” when it is 119% of your daily saturated fat…
It has less fat and fewer calories than your classic queso dip.
Ha! right – should probably rename “healthier”
Can I use a low fat milk instead of coconut milk?
Yes, you can!
What is the serving size? Looking to make this soon!
I want to make this for a work event the next day- will this dip keep overnight in the fridge with a reheat the next day in either a microwave or slow cooker?
Of course! This would be so easy to reheat!
I wasnt sure at first. I couldnt use the thickener so it was very soupy. I added a bit more cheese and that worked great. It would also be great to have a conversion to how many tablespoons needed of the seasoning. I thought it tasted a bit like coconut so I just added more seasoning until it took over the coconut flavor. That worked. I had been searching for a simple yummy recipe. Thanks!
I’m so happy you loved it!