Healthy Queso Dip with Broccoli, Bell Peppers, and Parmesan Cheese #Sponsored | Gluten Free, Vegetarian, and Grain Free Recipe @thespicyrd
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5 from 2 votes

Healthy Queso Dip w/ Broccoli, Bell Peppers, & Parmesan Cheese + The Scoop on A2 Milk

This healthy queso dip w/ broccoli, bell peppers, Parmesan cheese and A2 milk is a nourishing and delicious way to to ring in the new year, and to enjoy as a healthy snack or appetizer all year long!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer, Snack
Cuisine: Gluten Free, Mexican, Vegetarian
Keyword: queso blanco, queso dip
Servings: 12 servings
Calories: 160kcal
Author: EA Stewart, RD | Registered Dietitian Nutritionist

Ingredients

  • 2 cups broccoli florets + optional extra for serving
  • 1 shallot chopped (see notes for Low FODMAP option)
  • 2 cloves garlic minced (see notes for Low FODMAP option)
  • 1 red orange, or yellow bell pepper + (optional) extra for serving
  • 1 tablespoon olive oil
  • 1/2 teaspoon Kosher sea salt
  • Black pepper to taste
  • 3 1/4 cups whole a2 Milk® (see notes for low FODMAP option)
  • 4 tablespoons cornstarch
  • 3 cups shredded Parmesan cheese
  • For serving: Extra veggies see above + crackers (gluten-free or regular) if desired.

Instructions

  • Place broccoli florets in a microwave safe dish and microwave on high power for 2 minutes, or until lightly cooked. Carefully remove to chopping board and lightly chop. Set broccoli aside, and dice shallot, chop bell pepper into ~1/8 inch pieces, and mince garlic.
  • Heat olive oil in a skillet over medium heat. Add shallot and garlic, and saute for 2 minutes, or until slightly softened. Add bell peppers and saute an additional 2 minutes, then add broccoli along with salt and pepper. Saute for 1 more minute, then turn off heat.
  • Stir the cornstarch into a small bowl with a 1/4 cup of a2 Milk®. Pour the remaining 3 cups of the a2 Milk® into a medium size saucepan, and heat on high until gently boiling. Turn down heat to medium, and stir in the cornstarch/milk mixture. Continue stirring constantly for about 5 minutes, or until mixture thickens. Stir in Parmesan cheese, and cook mixture, again stirring constantly, for an additional 2 minutes.
  • Add cooked vegetables to milk/cheese mixture, and stir well to combine. Place in serving dish and enjoy with additional chopped veggies, plus crackers, if desired, while queso dip is warm.

Notes

Low FODMAP Substitutions
  • Omit shallot and minced garlic. Use garlic infused olive oil, if desired, in place of plain olive oil.
  • Swap A2 milk with lactose free milk.
The queso dip can be stored in an airtight container in the refrigerator for up to 3 days, Re-heat in a microwave safe dish, and stir well before serving.

Nutrition

Calories: 160kcal | Carbohydrates: 9g | Protein: 10g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 24mg | Sodium: 460mg | Fiber: 1g | Sugar: 4g