Recipe: Low carb green chili queso dip

January 27, 11:46 AMDenver Low Carb ExaminerLinda Duffy

Previous Next

Comment Print Email RSS Subscribe

Subscribe

Get alerts when there is a new article from the Denver Low Carb Examiner. Read Examiner.com's terms of use.

Email Address   Include other special offers from Examiner.com Terms of Use

Queso dip doesn't require fattening chips. 

I posted last week about using jicama as a chip replacement. One of my favorite things to dip those tasty veggie slices in to is queso dip. The contrast between cool crispy vegetable and a hot cheesy dip is delicious. 

This recipe is super easy to throw together and requires a minimum of cooking skills. It is easy to throw together before a party or when you want to watch a football game. 

Green Chili Queso Dip

1 2lb block of Velvetta Cheese
1 32oz Jar of 505 Hot Green Chili Salsa*
2 lbs ground beef - browned and drained of excess fat.

Cube Velvetta and put in a large slow cooker. Pour in green chili and add in browned ground beef and stir well. Cook on high for one hour, then stir again and switch to low setting. Serve with jicama slices, red pepper strips, pork rinds and cucumber slices.

*505 Organic Green Chili comes in hot, medium or mild. You can choose whatever hotness level you prefer. If all you can find is mild and you like it hot, just add pickled jalapenos or ground red pepper powder until you get the right burn level.