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Keto Mexican Queso Dip—Cheese Lover’s Paradise!

Keto Mexican Queso Dip

yield: 16 SERVINGS

prep time: 5 MINUTES

cook time: 10 MINUTES

total time: 15 MINUTES

Ingredients

  • 1 cup heavy cream
  • 1/2 cup block cream cheese, cubed (4 oz.)
  • 2 cups freshly shredded Monterey Jack cheese (8 oz. block)
  • 2 cups freshly shredded sharp white Cheddar cheese, or your preferred Cheddar (8 oz. block)
  • 10 oz. can Rotel diced tomatoes and green chiles, drained
  • 4.5 oz. can chopped green chiles (mild), drained
  • 1 teaspoon hot sauce, or to taste (I use Tapatio)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon cumin

Directions

1

Warm heavy cream over medium heat for 2-3 minutes, stirring often. Add cream cheese. Whisk until melted and combined. Add shredded cheese and continue whisking until the cheese has fully melted into the cream mixture.

2

Add Rotel tomatoes, green chiles, hot sauce, and spices. Whisk well until sauce is creamy and smooth. Remove from heat. The queso will thicken as it cools. Enjoy!

Nutritional Information

Yield: 16 servings, Serving Size: 1/4 cup
Amount Per Serving: Calories: 188, Total Carbohydrates: 2g, Fiber: 0g, Net Carbohydrates: 2g, Total Fat: 16g, Protein: 8g

Brought to you by Hip2Keto.
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14 Comments
Love Love Love I'd Have Seconds! Meh... Not Feeling It Needs A Do-Over
4.8 / 5 ratings
Print

a pork rind dipped in Mexican queso dip

I could eat this low-carb cheese dip on pretty much anything!

Dippity-dip-dip, who needs a chip! Seriously, you really don’t need chips to rock this queso. It’s SUPER yummy on raw veggies and pork rinds – or to boost your protein intake, dunk little smokies sausages or fajita-style chicken and steak into this cheesy deliciousness!

If you are craving chips with your queso, we recommend Quest Tortilla Style Protein Chips!

a Quest chip being eaten with cheesy queso dip

This yummy keto queso is super easy to make!

Talk about an entertainer’s dream dip—Whip up a batch of this melty Mexican cheese dip in less than 15 minutes. What’s more, it’s insanely fabulous served at room temperature! Unlike many queso dips that must be served warm, this killer queso stays creamy and dippable without the need for heat. Double win!

a bowl of cheesy Mexican queso dip served with Quest chips


Print

Keto Mexican Queso Dip

yield: 16 SERVINGS

prep time: 5 MINUTES

cook time: 10 MINUTES

total time: 15 MINUTES

Warm, zesty, melty—Welcome to cheese lover's paradise!

Ingredients

  • 1 cup heavy cream
  • 1/2 cup block cream cheese, cubed (4 oz.)
  • 2 cups freshly shredded Monterey Jack cheese (8 oz. block)
  • 2 cups freshly shredded sharp white Cheddar cheese, or your preferred Cheddar (8 oz. block)
  • 10 oz. can Rotel diced tomatoes and green chiles, drained
  • 4.5 oz. can chopped green chiles (mild), drained
  • 1 teaspoon hot sauce, or to taste (I use Tapatio)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon cumin

Directions

1

Warm heavy cream over medium heat for 2-3 minutes, stirring often. Add cream cheese. Whisk until melted and combined. Add shredded cheese and continue whisking until the cheese has fully melted into the cream mixture.

2

Add Rotel tomatoes, green chiles, hot sauce, and spices. Whisk well until sauce is creamy and smooth. Remove from heat. The queso will thicken as it cools. Enjoy!

Additional Notes

You may serve warm, however, this queso dip is also fantastic at room temperature. Serve with veggies, pork rinds, or your favorite keto-friendly chips.

Store in the refrigerator for up to a week. Reheat leftovers on the stovetop or in the microwave.

Nutritional Information

Yield: 16 servings, Serving Size: 1/4 cup
Amount Per Serving: Calories: 188, Total Carbohydrates: 2g, Fiber: 0g, Net Carbohydrates: 2g, Total Fat: 16g, Protein: 8g

Brought to you by Hip2Keto.

a hand dipping a porl rind into creamy queso dip

Hip Tips:
  • Be sure to shred the cheese at home. Pre-shredded cheese include anti-caking agents that may affect how well it melts and incorporates into the cream sauce.
  • Easily drain the canned tomatoes (and green chiles) using my favorite method. Open the can completely, then take the lid portion that’s been removed & put it back inside the can so that it sits on top of the tomatoes. Press the lid down onto the tomatoes and flip the can upside down. Continue pressing the lid against the tomatoes until all the liquid has drained out.
  • My two favorite dip-dunkers are Quest Chips and Pork Rinds(featured in post photos).
  • Add a few shakes of cayenne pepper or an extra splash of hot sauce to turn up the heat on your keto queso. 🌶️
  • If you LOVE spicy, swap the Monterey Jack cheese with Pepper Jack instead!

a bowl of queso served with pork rinds


For another easy crowd-pleaser, try our keto spinach dip!

Join The Discussion

Comments 14

  1. Dana

    I make this but I include a can of chunked chicken breast that I shread with a fork. It gives it a great taste.

    • Amber (Hip Sidekick)

      YUM! Thanks for sharing, Dana!

  2. Rene

    I just wanted to say: I use your can draining method as well, but make sure you wash the can lid before doing so lol. My great grandparents had a country store and you’d be shocked at the things that run across those cans when they’re in a storage room! 🙂 (I make a point to wipe all my cans down with a chlorox wipe as soon as I get home from the grocery store, for that reason 🙂

    • Amber (Hip Sidekick)

      Oh interesting! Thanks for the helpful tip, Rene! Good to know!

  3. mel

    Oh my this looks soo good! I think I’m gonna make it for Sunday’s Game of Thrones finale!

    • Amber (Hip Sidekick)

      That’s a great idea, Mel! I like to have a yummy snack when watching Game of Thrones too! Enjoy!

  4. Michelle

    Finally! I looked everywhere online for a Mexican cheese dip that didn’t include processed cheese! Thank you – I really can’t wait to try it!

    • Liza (Hip Sidekick)

      You’re very welcome Michelle! Hope you love it!

  5. Amanda

    I don’t know what happened, but this did not turn out for me. Cheese mixture was completely smooth until I added drained Rotel and drained Chili’s, then it curdled.

    • Jennifer (Hip Sidekick)

      I’m wondering if it got too hot? My cheese curdles when it’s too hot.

  6. Byenia

    Made this last night to go on nachos and halved the recipe, leaving out the cumin and green chiles and using just the one full can of Rotel instead. Also I did use pre-shredded thick cut Mexican cheese blend, and it came out wonderfully! Will be making this again!

    • Collin (Mrs. Hip)

      Yay! SO glad you enjoyed it! Thanks a TON for the feedback, Byenia! 🙌

  7. Katherine

    Every time I make this it curdles. Any tips? Would the liquid in the chilli cause it to curdle? Should I try fresh chilli?

    • Amber (Hip Sidekick)

      Hi there! Maybe try letting the cream cheese come to room temperature, and then warm up slowly. Hope that helps!

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