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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 or 4 oz. cream cheese, softened and at room temperature
  • 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 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 low-medium heat for 2-3 minutes, stirring often. Add softened cream cheese. Whisk until cream cheese is fully melted and smooth. Add shredded cheese and continue whisking until the cheese has fully melted and has a creamy texture.

2

Remove saucepan from heat.

3

Add Rotel tomatoes, green chiles, hot sauce, and spices. Whisk well until sauce is creamy, smooth, and there are no lumps.

4

The queso will thicken as it cools. 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.

5

Store in the refrigerator for up to a week. Reheat leftovers on the stovetop or in the microwave. 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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16 Comments
Love Love Love I'd Have Seconds! Meh... Not Feeling It Needs A Do-Over
4.3 / 7 ratings
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keto mexican queso dip on spoon with Quest chips

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 keto 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, and melty dip—welcome to cheese lover's paradise!

Ingredients

  • 1 cup heavy cream
  • 1/2 cup or 4 oz. cream cheese, softened and at room temperature
  • 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 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 low-medium heat for 2-3 minutes, stirring often. Add softened cream cheese. Whisk until cream cheese is fully melted and smooth. Add shredded cheese and continue whisking until the cheese has fully melted and has a creamy texture.

2

Remove saucepan from heat.

3

Add Rotel tomatoes, green chiles, hot sauce, and spices. Whisk well until sauce is creamy, smooth, and there are no lumps.

4

The queso will thicken as it cools. 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.

5

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

a hand dipping a pork rind into creamy queso dip

Hip Recipe Tips:

    • Be sure to shred the cheese at home. Pre-shredded cheese includes 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.
    • 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 16

  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. 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! 🙌

  6. Lauren

    To prevent curdling I kept the flame low and the key is to stir FREQUENTLY! Lol! This came out so fabulous that everyone in the house circled around the saucepan- I had to fight them off so that I could pour it into a dish!!!! This is such a great recipe and will be the base line for all of my cheese sauces from now on- I bet this would make a delicious alfredo sauce with using different cheeses! Thank you!!!

    • Collin (Mrs. Hip)

      You’re so welcome, Lauren! We’re so glad everyone enjoyed it! Thanks for taking the time to comment!

  7. Chris

    Not sure I did my last comment correctly… Has anybody added ground beef to this? I might try it for New Year’s Eve!

    • Katy

      I just made it with ground beef – added 1 pound of 80/20. Also used a Cheddar/Gruyere mix instead of cheddar because I had some from Aldi in my cheese drawer. It tastes better than the stuff I use to make with velveta!

  8. Erika

    Would this heat up ok in a slow cooker?

    • Amber (Hip Sidekick)

      Hi Erika! We haven’t tried making this in the slow cooker but you could definitely make the queso on the stove top and keep warm in the slow cooker.

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