Fructose Free Tex-Mex Queso Dip with Tortilla Chips
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Learn more →Ingredients
6 servings
For the queso
- 1 tbsp unsalted butter
- ½ cup white onion, finely diced
- 2 cloves garlic, minced
- 1 can (10 oz) diced tomatoes with green chiles (such as rotel), drained
Ingredient notesTomatoes 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 (10 ounce) can diced tomatoes with green chile peppers, 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.
- ½ tsp ground cumin
- ¼ tsp chili powder
- ½ cup whole milk
- 8 oz american cheese, cubed
- 4 oz monterey jack cheese, shredded
- ¼ tsp kosher salt, or to taste
For serving
- 1 bag (13 oz) tortilla chips
- 2 tbsp fresh cilantro, chopped (optional)
- 1 jalapeño, thinly sliced (optional)
Ingredient noteA serving of up to about one small jalapeño is low in fructose. This recipe contains only about 1/6 of a jalapeno per serving, making it likely Low Fructose. If you prefer to always avoid jalapeño, please tap it and change its rating to Red.
Instructions
- 1
Melt the butter in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
- 2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
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