Queso Cheese Dip Recipe

by Malcom Bedell January 23, 2019

Game Day Superfoods: Queso Cheese Dip

Game-day parties are synonymous with all sorts of delicious, if not-so-good-for-you snacks and treats. Fried chicken wings, multi-layered dips, cheese-drenched pizzas and enormous platters laden with sliced lunch meat and cheese are all part of the plan for a successful and entertaining game day.
Many of us, including those either recently diagnosed with cancer or undergoing treatments including chemotherapy or radiation treatments, are looking for ways to lighten up our diets and increase our consumption of healthier, potentially cancer-fighting “superfoods.” And of all of our most cherished game-day snacks, nothing seemed quite as ready for an overhaul as a classic, cheesy queso dip.
We were amazed by how just a few smart substitutions lightened up this dish, while incorporating several proven superfoods to promote overall health and well-being, without sacrificing any of the dish’s creaminess or flavor. Our dip is built on a foundation of coconut milk and Greek yogurt instead of heavy cream. Coconut milk is a great source of magnesium, potassium and electrolytes, which may help to restore damaged tissue, prevent dehydration and help prevent muscle wasting and fatigue. In addition to lending a silky texture to our queso dip, Greek yogurt may also help prevent the growth of some types of cancer, according to the National Institutes of Health, thanks to its role in boosting immune function.
Super Queso Cheese Dip
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1/2 jalapeno, seeded, ribs removed, diced
  • 1 tomato, diced, plus more for garnish
  • 2 tablespoons all-purpose flour
  • 2 cups unsweetened coconut milk
  • 3 cups shredded cheddar cheese
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • kosher salt and freshly ground black pepper, to taste
  • 1/4 cup plain Greek yogurt
  • 1 avocado, halved, seeded, peeled and diced
  • 2 tablespoons chopped fresh cilantro leaves
In a medium saucepan over medium heat, melt butter. Add garlic, jalapeno and tomato and cook, stirring often, until tomatoes begin to soften, about two minutes. Whisk in flour and cook until flour begins to darken, about one minute more. Gradually whisk in coconut milk, and continue cooking until mixture begins to thicken, about 4-5 minutes. Remove from heat and stir in cheese, about one cup at a time, and continue whisking until cheese melts and sauce becomes smooth. Add smoked paprika and cumin, and stir well to combine. Stir in Greek yogurt, transfer to serving dish, and top with fresh avocado and cilantro.

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