Low Sodium Salsa con Queso
Indulge in guilt-free snacking with this creamy and flavorful Low Sodium Salsa con Queso, a healthier twist on the classic Tex-Mex dip. Perfectly balancing bold flavors and a reduced salt content, this recipe combines low-sodium cheddar and Monterey Jack cheeses with diced tomatoes, fresh jalapeño, and fragrant spices like cumin and chili powder. A velvety base made with unsalted butter, evaporated milk, and low-sodium chicken broth ensures every bite stays rich and satisfying. Finished with a touch of lime juice and fresh cilantro for a zesty, aromatic kick, this dip is ideal for pairing with low-sodium tortilla chips or crunchy vegetable sticks. Ready in just 35 minutes, it’s the ultimate crowd-pleaser for parties, game days, or casual snacking. Enjoy this easy-to-make recipe that’s as simple as it is delicious—perfect for those watching their sodium intake but craving bold, cheesy flavors!
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Recipe Information
Ingredients
- 8 oz Low-sodium cheddar cheese
- 4 oz Low-sodium Monterey Jack cheese
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1 cup Low-sodium chicken broth
- 1 cup Evaporated milk
- 1 can (14.5 oz) Diced tomatoes, no salt added
- 1 medium Fresh jalapeño, finely diced
- 0.5 cup Onion, finely chopped
- 2 cloves Garlic, minced
- 0.5 teaspoon Cumin powder
- 0.5 teaspoon Chili powder
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Lime juice
Instructions
Grate the low-sodium cheddar and Monterey Jack cheeses and set aside.
In a large saucepan over medium heat, melt the unsalted butter.
Add the chopped onion and sauté until translucent, about 3-4 minutes.
Stir in the minced garlic and finely diced jalapeño; cook for another 1-2 minutes until fragrant.
Sprinkle the flour over the sautéed mixture and stir continuously for about 1 minute to cook the raw taste of the flour out.
Gradually add in the low-sodium chicken broth while stirring, ensuring there are no lumps.
Pour in the evaporated milk and continue stirring until the mixture begins to thicken, about 3-4 minutes.
Lower the heat to medium-low, and slowly stir in the grated cheeses until they are completely melted and the sauce is smooth.
Add the can of no-salt-added diced tomatoes, cumin, chili powder, and black pepper. Stir well to combine the flavors.
Continue to cook the salsa con queso over low heat, stirring frequently, for about 5 minutes.
Remove from the heat and stir in the fresh lime juice and chopped cilantro.
Serve warm with your choice of low-sodium tortilla chips or vegetable sticks.
Store any leftovers in an airtight container in the fridge for up to 3 days and reheat gently before serving.
Nutrition Facts
Calories |
1922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.0 g | 169% | |
| Saturated Fat | 83.2 g | 416% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 416 mg | 139% | |
| Sodium | 746 mg | 32% | |
| Total Carbohydrate | 84.3 g | 31% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 47.5 g | ||
| Protein | 113.2 g | 226% | |
| Vitamin D | 6.9 mcg | 34% | |
| Calcium | 3290 mg | 253% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2158 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
