Cilantro Lime Vinaigrette
Light and flavorful salad dressing for Mexican style salads.
Skinny queso, it sounds like an oxymoron, right? This is a perfect appetizer to serve for the Superbowl, I’m adding this one to the list.
I stumbled on this recipe on Slender Kitchen and curiosity got the best of me so I decided to try it out. To be honest, while I was cooking it I had my reservations. It wasn’t until I scooped some up with my chips that I found myself going for more. Luckily I had a house full of people to help me dip away, and they all gave it a thumbs up.
I served it with Beanitos black bean chips, love them! You can use any light baked chip you desire. For those of you on Weight Watchers, 1/4 cup of this dip is only 3 points plus which is pretty good considering how much cheese is in here!
A few things to note: I personally thought this was best right after making, it was all cheesy and stringy. Later I microwaved the leftovers to see how it would re-heat and it was no longer stringy like it was when I first made it so this is definitely something you want to make and eat right away.
Skinny Queso Dip
Servings: 11 • Size: 1/4 cup • Old Points: 2 pts • Weight Watchers Points+: 3 pts
Calories: 92.5 • Fat: 4.5 g • Protein: 6.5 g • Carb: 7 g • Fiber: 0.7 g • Sugar: 2 g
Sodium: 143 mg (without salt)
- 1 cup skim milk
- 3 tbsp cornstarch
- 1 tsp canola oil
- 1 cup minced onion
- 3 garlic cloves, minced
- 1 poblano pepper, diced
- 1-2 jalapeños, seeded and diced
- 1/2 cup low sodium chicken broth
- 10 oz can Rotel tomatoes with chiles, diced and drained
- 1/4 cup fresh cilantro, chopped
- juice of 1 lime
- salt and black pepper, to taste
- 1/2 tsp ground cumin
- 1 tsp ancho chili powder
- 1 3/4 cups shredded reduced fat sharp Cheddar, Sargento
In a small bowl, whisk together 1/4 cup of the milk with 3 tbsp of cornstarch to create a slurry; set aside.
Heat a large saucepan on medium heat; when hot add oil. Add the onions, garlic, poblano, and jalapeno and cook until soft, about 5-7 minutes. Season with salt, to taste.
Add the chicken broth and the rest of the milk. Bring to a boil and cook for about 3 minutes to reduce slightly.
Add the slurry (cornstarch mixture) to the pan and stir; simmer a minute until it bubbles and thickens, then reduce heat to low.
Add the drained tomatoes, cilantro, lime juice, chili powder, cumin, salt, and pepper.Remove from heat and add the cheese; stir until it melts completely. Serve immediately.
Makes 2 3/4 cups.