18 Queso Recipes That Are Tasty *and* Healthy Thanks to Hidden Veggies (2024)

FAQs

Is queso cheese dip bad for you? ›

While it can be high in calories and sodium, it can provide protein, essential vitamins, and minerals, and contribute to a well-rounded diet when consumed in moderation. By being mindful of portion sizes and considering ingredient choices, you can enjoy queso as part of a healthy lifestyle.

The consistency turns into that mousse-like spreadable but still dippable cheese. This dip works with tortilla chips, pretzels, crackers, celery or carrot sticks – almost anything. You really can look at it as a spread and/or a dip.

Queso is a Spanish word that translates to “cheese” in English. However, when people refer to “queso” in the context of food, they are usually talking about a type of melted cheese dip that is commonly enjoyed as a snack or appetizer, particularly in Tex-Mex and Mexican cuisines.

Of course, there's nothing wrong with the classic nachos, but Queso For All suggests trying out some other dippers for your queso besides corn chips. Consider dunking pretzels, homemade bread, sausages and vegetables to get a different flavor from your dip.

Cheese Whiz Dip

Even though it's known as "The Original Cheese Dip", it may be time to move on to better and healthier things. "Cheez Whiz Dip is considered one of the least healthy processed dips for several critical reasons," says Mary Sabat MS, RDN, LD.

You'll find products like shells and cheese, bacon-flavored shells and cheese, au gratin potatoes, Mexican Velveeta, Velveeta cheese slices and Velveeta-based dips. Each product contains Velveeta, so they are high in fat and calories and not conducive to a healthy diet.

Scanning the internet and the supermarket shelf, we realized that the cheese sauces are divided into two basic categories: Queso Dips, which include some amount of heat, spices, and other flavorings, and Cheese Dips, which are cheese and little else.

It's normal for queso to harden as it cools, so stir regularly and keep it warm while serving. I like to serve it out of a Crockpot at parties for this reason. After making queso blanco on the stovetop, pour it into a slow cooker, and set it to WARM. This will keep it hot, smooth, and creamy through the whole party.

If you wish to save leftovers for another snacking session, we suggest that you transfer any remaining dip into a resealable container, refrigerate it promptly, and consumer within 2-3 days.

Place cheese, milk, and butter in a medium saucepan over low heat. Stir until cheese is melted. Add green chilies, cumin, garlic powder, onion powder, and cayenne pepper; stir until smooth. Thin with more milk if sauce is too thick.

What do Mexicans call queso? ›

Literally Spanish for “cheese,” as in, a quesadilla—queso typically refers to a hot cheese dip that is frequently eaten with tortilla chips. Mexican and Tex Mex restaurants often feature it on their appetizer menu, having figured out that many people enjoy eating straight cheese before, during, and after a meal.

Queso fresco is often made with cow's milk but can be made with a mixture of goat's and cow's milk. To form the curds, producers add rennet and cultures to heated milk. The curds get drained and pressed for a few days at the most before the cheese gets packaged for consumption.

Queso fresco is available at some supermarkets and at Mexican grocers. Feta cheese makes a good substitute. Opt for a mild one if you can, or soak a block of feta in fresh water to tone down its tanginess. A young ricotta salata (firm Italian cheese sold at most supermarkets) will also work.

Monterey Jack cheese: Monterey Jack is a mild, semi-soft cheese that is similar in texture to queso blanco. It has a subtle flavor and melts well, making it a good substitute for queso blanco in recipes. Feta cheese: Feta is a tangy and crumbly cheese that is commonly used in Mediterranean cuisine.

If you find it's getting too thick, whisk in a couple of tablespoons of whole milk to thin it.

It's long history clearly has Mexican roots but has evolved to become a staple at most tables and restaurants in Texas. In Mexico, cheeses like Queso Asadero or Chihuahua are what would give the desired melty goodness, but the Americanized version has pretty much always used processed cheese.

Salsa is lower in calories, with no fat and has many beneficial vitamins. Our recommendation? Don't avoid queso or guacamole in moderation (they're delicious!), but if you want a flavorful, low-calorie snack you can fill up on without added guilt, grab some salsa.

Cheese contains casein, a dairy protein that releases casomorphins, which are plant compounds that trigger dopamine production in your brain. This makes cheese mildly addictive.

Current evidence shows that while heating cheese changes its structure, this doesn't impact it's nutritional quality or digestibility. When you heat up cheese, it undergoes changes that make it softer and easier to melt.