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Tuesday, July 19, 2011

Mexican Cheese Dip – Queso (LC, SF, GF)

This is one of my favorite decadent cheese dips, especially for parties with chips, crackers, vegetables etc. I generally serve it chilled, but it is also a lovely warm on a variety of Mexican dishes!

And it’s really quick and easy to make too! It's a hit wherever I take it!


  • 2 cups Whipping Cream
  • 1 cup Sour Cream or Creme Fraiche
  • 1 teaspoon Chicken Base Or Stock Granules
  • 2 tbsp. bottled Jalapenos, finely minced
  • 1/2 tsp. Guar gum
  • 1 tbsp. Juice Of Bottled Jalapenos
  • 2 oz. Shredded Mexican Blend Cheese

Preparation Instructions:

Mix the whipping cream, jalapeno juice and guar gum in a sauce pan. Whisk to make sure you have no lumps! Add the rest od the ingredients and cook on medium to low heat under constant stirring until everything is melted and  smooth and the sauce thickened.  Serve hot or cold. Keep refrigerated.

Makes about 3 1/4 cups of dip.
The entire recipe has 27 g of carbs, 1 g of fiber.

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  1. looks and sounds AMAZING.. Thank you, repinning it now

  2. I had this dip a couple weeks ago, it is 'yumola scrumpalicious' with T chips and salsa fresca on the side.


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Birgit Kerr