This crave-worthy dip, also known as chile con queso, originated in Mexico and can be found in many restaurants that serve Tex-Mex cuisine. If you want a hotter dip, replace the jalapeño with a habanero or a Scotch bonnet chile.
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- 1/2 c.
coconut milk
- 1/2
jalapeño pepper, seeded and diced
- 1 tsp.
minced garlic
- 1/2 tsp.
onion powder
- 2 oz.
goat cheese
- 6 oz.
sharp Cheddar cheese, shredded
- 1/4 tsp.
cayenne pepper
Directions
-
- Step 1To medium pot over medium heat, add coconut milk, jalapeño, garlic, and onion powder.
- Step 2Bring liquid to a simmer, then whisk in goat cheese until smooth.
- Step 3Add Cheddar and cayenne and whisk until dip is thick, 30 seconds to 1 min.
- Step 4Pour into serving dish and serve with keto crackers or low-carb vegetables.
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