A thick, rich, delightfully gooey cheese dip or sauce. Try it over nachos, as a dip for vegetables or tortilla chips, or as a sauce for steamed broccoli or cauliflower.
- 1/2 cup reduced-fat (2%) milk
- 1 tablespoon cornstarch
- 6 ounces mild cheddar shredded
- 6 ounces Monterey Jack cheese shredded
- 1 tomato seeded and diced
- 1/3 cup finely diced onions
- 1 jalapeño pepper seeded and finely diced
- Chili powder for garnish (optional)
In medium saucepan, whisk milk and cornstarch together until smooth. Cook over medium heat, stirring constantly, until mixture thickens. Stir in cheeses. Lower heat to medium-low and continue cooking, stirring frequently, until cheese is melted and the mixture is very smooth, about 5 minutes. Stir in tomato, onions and jalapeño and continue to cook, stirring frequently, until flavors blend, about 5 minutes more. Sprinkle with chili powder and serve hot.
Per serving: 110 calories (70 from fat), 8g total fat, 4.5g saturated fat, 25mg cholesterol, 150mg sodium, 3g carbohydrates (0g dietary fiber, 1g sugar), 7g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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