Low Sodium Nacho Cheese Sauce - Queso

• servings: 2
• active time: 10 min
• total time: 30 min

Ingredients

3 tbsp Unsalted Butter

2 tbsp Yellow Onion (minced)

2 tbsp Green Chiles (chopped (you can use no salt added rotel))

2 tbsp Tomato (seeded and finely chopped)

1/4 tsp Ground Turmeric

1/4 tsp Paprika

1/4 tsp Cayenne Pepper

2 tbsp All Purpose Flour (can use a gluten free flour mix)

1/2 cup Heavy Cream

1 cup Low Sodium Greek Yogurt

2 oz Low Sodium Swiss Cheese (grated)

1 tbsp Lemon Juice

1 tbsp Olive Oil

1/4 tsp Fresh Ground Black Pepper

Directions

Melt 2 tablespoons of the butter over low heat in a sauté pan.

Add the onion, green chile or rotel, tomato, turmeric, paprika and cayenne pepper. Cook for 5 to 10 minutes until the onion softens completely.

Add the remaining butter and the flour, and continue to cook on low for another 2 minutes.

Add the cream, ½ cup of the yogurt, lemon juice, and cheese and stir to until the cheese melts. Add in the remaining yogurt a little at a time until you get a velvety sauce, about 10 minutes.

Transfer the sauce to a blender and pulse until completely smooth. Stream in the olive oil and continue to blend.

Season with pepper to taste.

Serve with chips and pickled jalapenos.

Notes

You can make this sauce a day ahead and keep it in a sealed jar. Reheat in the microwave for a minute, stir, and finish heating another minute to serve.