Fructose Free Easy Queso Dip
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Learn more →Ingredients
8 servings
- 1 lb velveeta, cut into 1-inch cubes
- 1 can (10 oz) diced tomatoes with green chiles (such as rotel), undrained
Ingredient notesA serving of up to about half a cup of diced tomatoes with green chilies is low in fructose. This recipe contains only about 2 1/2 tablespoons per serving, making it likely Low Fructose. If you prefer to always avoid diced tomatoes with green chilies, please tap it and change its rating to Red.
Tomatoes carry a little excess fructose that a low fructose diet watches in larger servings; the small amount used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid rotel tomatoes with green chili, please tap it and change its rating to Red.
- ¼ cup whole milk
- ½ tsp ground cumin
- ¼ tsp chili powder
- ¼ tsp garlic powder
- 2 tbsp pickled jalapeño slices, roughly chopped (optional)
Can be omittedpickled jalapeño
For serving
- 2 tbsp fresh cilantro, chopped (optional)
- tortilla chips, for serving
Instructions
- 1
Combine the Velveeta cubes, diced tomatoes with green chiles, milk, cumin, chili powder, and garlic powder in a medium saucepan over medium-low heat.
- 2
Cook, stirring frequently with a wooden spoon or silicone spatula, until the Velveeta is fully melted and the mixture is smooth and uniform, about 8–10 minutes. Reduce the heat to low once melted to keep warm without scorching.
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