Keto Queso Dip – Thinlicious

This mouthwatering Keto Queso Dip recipe is perfect for parties or snacking. Everyone loves a good party dip!

Discover the ultimate blend of flavors in this easy-to-make, keto-friendly dip that has only 3.3g net carbs per serving.

This low carb queso dip is a Mexican-inspired appetizer perfect for serving at parties, game nights, or simply satisfying your snack cravings. You can serve it as a dip directly from the pan, or use it to make nachos.

We love serving this dip warm with keto tortilla chips and pork crackling with a side of keto guacamole.

Ready to lose weight and get healthy for life without dieting, drugs or making yourself miserable?

Our free on demand video training will help you understand why it’s been so hard and what do to about it.

Access our free video training

Ingredients

Indulge in this flavorful and creamy Keto Queso Dip recipe featuring cream cheese, sour cream, green chilies, diced tomatoes, and savory seasoned ground beef. Top it all off with fresh cilantro and slices of jalapeno.

Here’s the full list of what you’ll need to have on hand to make this yummy keto queso recipe:

• Cream Cheese – The creamy base of this dip creates a velvety texture. This dip is best made with softened cream cheese, so level it on your counter for a bit.
• Sour Cream – Adds creaminess and a bit of tang to the dip.
• Green Chilies – Diced green chilies bring mild heat and a burst of flavor to the dip. You don’t need to drain the green chilies, just open and dump them in.
• Diced Tomatoes – Use canned diced tomatoes. They can be roasted or petite. No need to drain the tomatoes either.
• Ground Beef – The addition of savory ground beef adds a delicious meaty component to the dip.
• Chili Powder – This spice lends a hint of smokiness and heat to the dip.
• Cumin – Cumin adds a warm and earthy flavor, complementing the Mexican-inspired profile.
• Salt and Pepper – Add salt and pepper to taste to balance the flavors of the dip.
• Shredded Mexican Cheese Blend – The combination of shredded Monterey Jack cheese, along with cheddar and other Mexican cheeses creates a melty and cheesy delight. While it’s tempting to grab the pre-grated processed cheese, I recommend blocks instead. Grating the cheese at home always works best when making queso.

See the recipe card for quantities.

Instructions

To make keto queso dip you will want to start by prepping your ingredients. Put the cream cheese out to soften and shred the cheese.

That may be the hardest part! Once you start making this meaty dip, the process goes quickly.

In a skillet, brown the ground beef over medium heat. Season with salt and pepper to taste. Drain any excess grease and set aside.

In the same skillet, combine cream cheese, sour cream, diced green chilies, diced tomatoes, chili powder, cumin, salt, and pepper. Heat over low-medium heat, stirring until well combined and heated through.

Add the cooked ground beef or chorizo to the saucepan, stirring to incorporate it into the dip.

Gradually add the shredded cheese to the saucepan, stirring until melted and well blended.

Garnish with fresh cilantro and sliced jalapeños if desired. Serve the dip warm with low-carb tortilla chips or vegetable sticks for dipping.

Hint: Use the liquid from the diced tomatoes and green chilies in the queso. Not only does it add great flavor it also keeps the queso from thickening too much as it cools.

Substitutions

Want to make keto white chicken chili but need to make some changes? Here are some fantastic low-carb substitutions for the ingredients:

• Sour Cream – opt for plain Greek yogurt instead. However, if you use yogurt you will need to mix it into the dip at the end right before serving to ensure the yogurt doesn’t split.
• Tomatoes – use fresh diced tomatoes or omit them altogether.
• Green Chiles – use fresh green chiles or jalapenos. You can also use a can of jalapenos.
• Ground Beef – Make your queso meat-free and omit ground beef. You can also use shredded chicken, cooked sausage, or chorizo in your dip.

By making these keto-approved substitutions, you can enjoy a delicious and creamy queso dip that aligns with your low-carb goals. Keep in mind any changes will alter the nutritional values found below.

Variations

Take this meaty keto queso dip to the next level with one of these 5 flavor variations.

• Spicy Bacon Jalapeno – Add cooked bacon along with sliced jalapeños. Want even more spice? Add some cayenne pepper too.
• Chipotle Lime – Stir in some chipotle peppers and fresh lime juice for a smokey and tangy flavor.
• Taco-Inspired – Add a teaspoon or more of keto taco seasoning mix, for a taco-inspired twist.
• Buffalo Chicken – Mix in shredded cooked chicken and a generous amount of buffalo sauce to make a tangy and mildly spicy buffalo chicken dip. Melt a 1/2 tablespoon butter and mix it with 1/4-1/2 cup Franks Red Hot Sauce.
• Spinach and Artichoke – Add chopped spinach (cooked and squeezed to remove excess moisture) and diced artichoke hearts for a low-carb spin on the classic spinach and artichoke dip.

See this low-carb chili crackers recipe on my website!

Equipment

Minimal equipment is needed to make keto queso dip. You likely already have everything you need to make this queso dip recipe.

• Skillet – A large-sized skillet or saucepan large enough to hold all the ingredients. I prefer using a cast iron skillet.
• Cheese grater – For shredding the cheese if you aren’t using pre-shredded cheese.
• Stirring utensils – Use a spatula or spoon for stirring and combining the ingredients in the skillet and saucepan.
• Can opener – To open the tomatoes and green chiles.

That’s it! With just a few basic kitchen tools, you have everything you need to make this queso dip recipe.

Storage

To store the Keto Queso Dip properly, follow the below guidelines. We do NOT recommend freezing the dip as it will change its texture too much.

• Refrigeration – Transfer any leftover dip to an airtight container or cover the serving bowl tightly with plastic wrap or a lid. Store it in the refrigerator for up to 3-4 days.
• Reheating – Gently reheat the queso dip on the stovetop or in the microwave. Be sure to stir occasionally until heated through and to prevent scalding. Be cautious not to overheat, as this may cause the cheese to separate.

By storing the dip properly you can make the queso a couple of days in advance and reheat it when needed. This makes planning for a gathering so much easier!

FAQ

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with keto queso dip:

• Skillet

• Cheese Grater

• Spatula

• 8 oz cream cheese softened
• ½ cup sour cream
• 1½ cup Mexican cheese blend shredded
• 4 oz can/tin diced green chilies
• 14 oz can/tin diced tomatoes
• ½ lb ground/minced beef
• ½ tsp chili powder
• ½ tsp ground cumin
• +/- salt and pepper to taste

Cook ModePrevent your screen from going dark

• In a skillet, brown the ground beef or chorizo over medium heat. Drain any excess grease and set aside.

• In the same skillet combine cream cheese, sour cream, diced green chilies, diced tomatoes, chili powder, cumin, salt, and pepper. Heat over low-medium heat, stirring until well combined and heated through.

• Add the cooked ground beef or chorizo to the saucepan, stirring to incorporate it into the dip.

• Gradually add the shredded cheese to the saucepan, stirring until melted and well blended.

• Garnish with fresh cilantro and sliced jalapeños if desired. Serve the delicious keto Mexican queso dip warm with low-carb tortilla chips or vegetable sticks for dipping.

Serving: 12servings (1/4 cup per serving)Calories: 169.9kcalCarbohydrates: 4gProtein: 9.1gFat: 13.3gSodium: 226.1mgPotassium: 177.4mgFiber: 0.7gSugar: 2.2gVitamin A: 468.4IUVitamin C: 4.3mgCalcium: 212.3mgIron: 0.9mg

Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don’t leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.