Low Sodium Salsa con Queso

Dive into the irresistible creaminess of this *Low Sodium Salsa con Queso*, a guilt-free twist on the classic cheesy dip! Crafted with low-sodium cheddar and Monterey Jack cheeses, this recipe is perfect for those keeping an eye on their sodium intake without compromising flavor. Aromatic onion, garlic, and fresh jalapeño add depth, while vibrant no-salt-added diced tomatoes and a dash of cumin and chili powder bring bold, authentic Tex-Mex flair. Thickened with a simple roux and enriched with evaporated milk, this velvety queso is finished with a zing of lime juice and fresh cilantro for a bright, fresh kick. Ready in just 35 minutes, it's an easy, crowd-pleasing dip perfect for pairing with low-sodium tortilla chips or crisp veggies. Ideal for game days, parties, or any snack craving, this low-sodium snack delivers indulgence you can feel good about!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 8

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

Directions

Step 1

Grate the low-sodium cheddar and Monterey Jack cheeses and set aside.

Step 2

In a large saucepan over medium heat, melt the unsalted butter.

Step 3

Add the chopped onion and sauté until translucent, about 3-4 minutes.

Step 4

Stir in the minced garlic and finely diced jalapeño; cook for another 1-2 minutes until fragrant.

Step 5

Sprinkle the flour over the sautéed mixture and stir continuously for about 1 minute to cook the raw taste of the flour out.

Step 6

Gradually add in the low-sodium chicken broth while stirring, ensuring there are no lumps.

Step 7

Pour in the evaporated milk and continue stirring until the mixture begins to thicken, about 3-4 minutes.

Step 8

Lower the heat to medium-low, and slowly stir in the grated cheeses until they are completely melted and the sauce is smooth.

Step 9

Add the can of no-salt-added diced tomatoes, cumin, chili powder, and black pepper. Stir well to combine the flavors.

Step 10

Continue to cook the salsa con queso over low heat, stirring frequently, for about 5 minutes.

Step 11

Remove from the heat and stir in the fresh lime juice and chopped cilantro.

Step 12

Serve warm with your choice of low-sodium tortilla chips or vegetable sticks.

Step 13

Store any leftovers in an airtight container in the fridge for up to 3 days and reheat gently before serving.

Nutrition Facts

Serving size	(1441.5g)

Amount per serving	% Daily Value*
Calories	1922.1

Total Fat 132.0g	0%
Saturated Fat 83.2g	0%
Polyunsaturated Fat 0.0g
Cholesterol 416.3mg	0%
Sodium 746.0mg	0%
Total Carbohydrate 84.3g	0%
Dietary Fiber 8.7g	0%
Total Sugars 47.5g
Protein 113.2g	0%

Vitamin D 274.5IU	0%
Calcium 3289.5mg	0%
Iron 5.9mg	0%
Potassium 2157.6mg	0%

*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.

Source of Calories

Fat: 60.1%

Protein: 22.9%

Carbs: 17.0%