Bone Broth Queso Dip
Try this healthy queso dip made with bone broth! This homemade spicy queso dip makes a delicious appetizer or snack. Use for nachos, as a dip, or add into burritos!
Equipment
- 3-Quart Pot
- Whisk
Ingredients
- ½ cup Kettle and Fire Beef Bone Broth
- ½ cup buttermilk
- 1 tablespoon cornstarch
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ¼ teaspoon fine sea salt
- ¼ teaspoon black pepper
- ½ cup sour cream
- 16 ounces shredded Mexican cheese
- ¼ cup jalapeños (chopped)
Instructions
- In a medium pot, add the bone broth, buttermilk, cornstarch, garlic powder, salt, and pepper and whisk together.
- Bring to a boil and then once boiling for 1 minute, reduce heat to a simmer and simmer for about 5 minutes.
- Turn the heat to medium, and slowly add in sour cream and whisk to combine completely.
- Add the cheese slowly while whisking to melt completely.
- Then stir in the jalapeños to combine completely.
- Store in an airtight container in the fridge for up to 1 week.
Video
Notes
Tips
- If you don't have bone broth, use chicken or vegetable stock. This will still bring flavor, but just not the added protein of bone broth.
- If you don't want to use cornstarch, use tapioca, potato, or arrowroot starch in its place.
- If you don't have Mexican cheese, you can feel free to substitute half a white cheese like white cheddar or Jack and then half yellow cheese like American or cheddar. This will give you a similar flavor. And I've tested this with American and white cheddar before, it's still so good!
- Adjust the jalapeños if you want it less or more spicy.
- High Altitude — Follow the recipe as noted.
Nutrition
Calories: 275kcalCarbohydrates: 6gProtein: 21gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 818mgPotassium: 143mgFiber: 0.3gSugar: 2gVitamin A: 791IUVitamin C: 1mgCalcium: 915mgIron: 0.3mg
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