A while back I talked about my love of pimento/sweet cherry peppers. Well, I still love them! I’m beginning to put them on everything and after having a delicious queso dip at a restaurant, I knew I had to recreate it with sweet cherry peppers.
The best thing about this recipe is that it is incredibly easy! There are also many things you can do with it, add it to cauliflower for a low-carb macaroni and cheese, top your broccoli with it, put it on nachos… anything, really!
The only tricky part of this recipe is the thickener. I suggest using xanthan gum. Start by whisking in 1/8th of a teaspoon. You want the dip to coat the back of a spoon, so if it doesn’t add another 1/8th of a teaspoon until it thickens up.
Yields 10 servings of Keto Queso Dip
The Preparation
- 1 tablespoon butter
- 1/2 small onion, diced
- 6 medium pimento peppers, diced
- 1 cup heavy whipping cream
- 1/8 teaspoon xanthan gum
- 3/4 cup cheddar cheese, shredded
- 1 cup gruyere cheese, shredded
The Execution
1. In a pot, melt your butter.
2. Add in your onions and sweet peppers, sauteing for 3-5 minutes.
3. When the onions are clear, pour in your cream and stir.
4. Whisk in your xanthan gum. If it doesn’t thicken too much, add in another ⅛ teaspoon.
5. Once your cream is thick and is bubbling, slowly stir in your cheddar cheese – one small handful at a time. Make sure it melts before adding more.
6. Do the same thing with the Gruyere cheese, one small handful at a time. Add salt and pepper to taste.
7. Serve with veggies, low-carb crackers, or throw on some low-carb nachos.
This makes a total of 10 servings of Keto Queso Dip. Each serving comes out to be 188 calories, 16.8g fats, 2.5g net carbs, and 6.8g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1 tablespoon butter | 102 | 11.5 | 0 | 0 | 0 | 0.1 |
| 1/2 small onion | 12 | 0 | 2.8 | 0.5 | 2.3 | 0.4 |
| 6 medium pimento peppers | 91 | 1.2 | 20.2 | 7.5 | 12.7 | 4.4 |
| 1 cup heavy whipping cream | 809 | 85.9 | 6.5 | 0 | 6.5 | 6.8 |
| 1/8 teaspoon xanthan gum | 2 | 0 | 0.5 | 0.5 | 0 | 0 |
| 3/4 cup cheddar cheese | 371 | 30.6 | 2.8 | 0 | 2.8 | 21 |
| 1 cup gruyere cheese | 496 | 38.8 | 0.4 | 0 | 0.4 | 35.8 |
| Totals | 1883 | 168 | 33.3 | 8.5 | 24.8 | 68.4 |
| Per Serving (/10) | 188 | 16.8 | 3.3 | 0.9 | 2.5 | 6.8 |
Keto Queso Dip
Ingredients
- 1 tablespoon butter
- ½ small onion diced
- 6 medium pimento peppers diced
- 1 cup heavy whipping cream
- ⅛ teaspoon xanthan gum
- ¾ cup cheddar cheese shredded
- 1 cup gruyere cheese shredded
Instructions
- In a pot, melt the butter.
- Add the onions and sweet peppers, sauteing for 3-5 minutes.
- When the onions are clear, pour in the cream and stir.
- Whisk in the xanthan gum. If it doesn’t thicken very much, add more.
- Once your cream is thick and is bubbling, slowly stir in your cheddar cheese – one small handful at a time. Make sure it melts before adding more.
- Do the same thing with the Gruyere cheese, one small handful at a time. Add salt and pepper to taste.
- Serve with veggies, low-carb crackers, or throw on some low-carb nachos.
Hi — I was thinking about using this as a spread for one of my keto tacos, is there anyway to divide the information so I’d know how many calories was in roughly a tablespoon of this? If you told me like — how much it all came out to, volume wise, I could figure it out myself.
The macros for the entire recipe is located at the bottom of the recipe 🙂
I think you misunderstood the question. It doesn’t say in volume how much the entire recipe makes and as such it’s difficult to calculate the macros per volume.
We don’t have measurements per volume. The serving sizes are just guidelines and don’t have to be followed exactly. The macros for the full recipe is provided so that you can divvy it out as you need to to reach your macro goals. You would have to divide out the recipe to find out how much would be in a tablespoon of the recipe.
FYI, you need to fix the xanthan gum in the printable recipe.
Thank you!
I made this recipe. It turned out kinda bland. Adding a ton of salt, pepper, bacon, and green onions (all after taking it off the heat) helped. I’m dipping pork rinds into this as my “chip”.
A few notes:
1. I regret adding a second 1/8 tsp of Xanthan Gum. It didn’t seem to be thickening much after the first one but I don’t really think it needs to since the cheese thickens it up a TON!
2. I can’t imagine getting 10 servings out of this. Maybe 5.
3. Next time, I’m going to try adding some spicy sausage to increase the flavor a bit. It’s just lacking something, maybe that’ll help.
There’s no clear instruction on how to chop the peppers. The ingredient list says whole and the directions say “add in onions and sweet peppers” – it would be great to have that either indicated in the ingredient list as the onions are, or as a step. Thanks!
The onions in the ingredient list says ‘chopped’, but I’ve gone ahead and added it to the peppers as well. Just a rough chop will do – I hope you enjoyed it either way!