Healthy Queso Dip

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This queso is made with onion, jalapeno, garlic and spices with three cheeses and pureed sweet potato.


  • 4 tablespoons butter
  • ½ small yellow onion, finely minced
  • ½ small jalapeno, seeded and minced
  • 2-3 cloves garlic, finely minced
  • 4 tablespoons all-purpose flour
  • 2 ½-3 cups milk
  • 1 cup cooked sweet potato*
  • 1-2 tablespoons chili powder
  • 1 teaspoon coarse salt
  • ¼ teaspoon ground black pepper
  • Pinch cayenne pepper
  • 2 cups (8-ounces) shredded cheese (mix of Mexican blend, pepper jack, sharp cheddar)
  • Juice of 1 small lime


  1. he butter in a large saucepan to medium heat. Add the onion and jalapeno and saute 3-4 minutes, until very soft. Add the garlic and saute 30-60 seconds, until fragrant.
  2. Whisk in the flour and allow to cook 3-4 minutes. Turn up heat to medium-high. Slowly whisk in milk until combined. Allow to cook, whisking frequently, for 2-3 minutes.
  3. Turn down heat to medium and whisk in cooked sweet potato until combined. If mixture is lumpy, use an immersion blender to puree until very smooth.
  4. Stir in the chili powder, salt, black pepper and cayenne.
  5. Whisk in the cheeses and allow to simmer until cheese is completely melted.
  6. Stir in lime juice. Taste and adjust seasoning, if necessary.
  7. Serve with tortilla chips.


Cooking Tip: There are many available options for cooked sweet potato. You can roast a large sweet potato at 375 degrees for one hour, until fork tender. Or, you can use cooked frozen sweet potato or canned sweet potato puree. You can also substitute canned pumpkin puree or butternut squash puree.