No spread is complete without chips and dips, but since we try to eat healthy, I make my own lighter versions instead of opening a bag of high-fat chips and a carton of calorie-loaded dip. They actually taste better than the store-bought stuff and don’t take much time, especially the Chile Con Queso dip, which is delicious, low-cal and ready in 20 minutes (see recipe below). I serve it with these ridiculously easy Chile-Lime Tortilla Chips. Other crowd favorites include diet-friendly French Onion Dip, Creamy Spinach Dip and Garlic & Herb Pita Chips for dipping. Ready, set, game on!
Chile Con Queso
Our healthier version of chile con queso will have
ooey-gooey-cheese lovers celebrating. Now you can enjoy this
Tex-Mex dip without all the fat and calories. We replaced some of
the cheese with a low-fat white sauce and used sharp Cheddar plus a
splash of beer to boost the flavor. Our version cuts the calories
in half and reduces total fat and saturated fat by nearly 60
percent.
2 teaspoons extra-virgin olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 cup pale ale or other light-colored beer
1 1/2 cups low-fat milk, divided
3 tablespoons cornstarch
1 3/4 cups shredded sharp Cheddar, preferably orange
1 10-ounce can diced tomatoes with green chiles (see Note),
drained, or 1 1/4 cups drained petite-diced tomatoes
2 tablespoons lime juice
1 teaspoon salt
1 teaspoon chili powder
Cayenne pepper to taste (optional)
1/4 cup sliced scallions
2 tablespoons chopped fresh cilantro
1. Heat oil in a large saucepan over medium heat. Add onion and
garlic and cook, stirring, until soft and beginning to brown, 4 to
5 minutes. Add beer and cook until reduced slightly, about 1
minute. Add 1 cup milk and bring to a simmer.
2. Meanwhile, whisk the remaining 1/2 cup milk and cornstarch in a
small bowl. Add to the pan and cook, stirring vigorously, until
bubbling and thickened, 1 to 2 minutes. Reduce heat to low, add
cheese and cook, stirring, until melted. Stir in drained tomatoes,
lime juice, salt, chili powder and cayenne (if using). Serve warm,
garnished with scallions and cilantro.
Makes 4 cups.
Per 1/4-cup serving: 84 calories; 5 g fat (3 g sat, 2 g mono);
14 mg cholesterol; 5 g carbohydrate; 4 g protein; 0 g fiber; 307 mg
sodium; 36 mg potassium.
To make ahead: Cover and refrigerate for up to 3 days. Slowly reheat on the stove over medium heat or on Medium in the microwave.
Note: We like the flavor of Rotel brand diced tomatoes with green chiles the best in this dip. Choose original or mild, depending on your spice preference.
By Michelle Edelbaum
Michelle is the associate editor of interactive for EatingWell Media Group. In between editing and writing, she enjoys sampling the tasty results of the easy, healthy recipes that the EatingWell Test Kitchen cooks are working on.
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