White Cauliflower Queso Dip

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White Cauliflower Queso Dip is one of those delicious, no-fuss, Mexican comfort foods that is an easy win on any party table. A delicious creamy white queso recipe with Velveeta, spicy jalapeno heat, and some healthy cauliflower come together to create a lighter dip. Completely low carb and only 6 WW points for 1/2 cup, it’s the ultimate Mexican comfort food but with fewer calories! PRO NOTE: Leave out the cauliflower and you have the Best White Queso Recipe on the web!

MORE DIP RECIPES ✨

If you’re just not feeling like you can serve cauliflower queso to your party guests then check a few more of our tried and true dip recipes out.

• Italian Queso…this one is loaded with flavor and everyone loves it!!
• Want something friend familiar? This Spicy Rotel Sausage Queso is absolutely the best you’ll ever make!
• Not in the mood for cheese? Try the Best Spicy Jalapeno Chipotle Ranch Dressing with your favorite chips, pork rinds, veggie sticks, or as a dressing for a taco salad.
• This Homemade Hummus is made with chicken broth instead of oil…0 WW points on my plan!

WHITE CAULIFLOWER QUESO INGREDIENTS

White Velvetta or American Cheese – I used White Velvetta Queso Blanco in this recipe. Velvetta has 4 points per ounce and American has 5. When using 16 oz of cheese that’s a lot of points saved…like 16!

Whipped Cream Cheese – Whipped Cream Cheese has air whipped in. It’s less dense so the calorie and point count is less than regular and just as much flavor. Use flavored whipped or light cream cheese such as jalapeno or garlic and chive flavors. (I used garlic and chive in this recipe…so good!)

Evaporated 2% Milk – Evaporated milk is so good in queso and you can’t even tell it’s 2% rather than whole milk. Substitute no-fat evaporated milk for an even smaller Weight Watcher point count or use regular “light” milk.

Chopped Veggies – Cut up 1 small or 1/2 large onion, 1 or 2 large jalapenos, and 1/2 large head or 1 small head of cauliflower. Add or substitute green chilis or poblanos (any kind you like actually) for the jalapenos. Omit cauliflower and make it full-on traditional White Queso.

Spices – Chili Powder (Ancho Chili Powder), Cumin, and Garlic Powder combine to create the right amount of spicy heat. Sprinkle Red Pepper Flakes sprinkled on top to send it right on over the edge of heaven.

Toppers – Complete the deliciousness with 1/2 cup of drained Rotel Tomatoes, 1/3 of the reserved onions and peppers, and sprinkle some fresh cilantro on top.

ADDS AND SUBSTITUTES 🍴

• Cooked and seasoned turkey, pork, or beef ground meat (leftover taco meat is delish in this).
• Sliced kielbasa sausage or link sausage of any flavor (pan sauteed before the onions and peppers step 1).
• Add drained pinto or black beans for more veggies.
• Instead of Velveeta or white American cheese, use pepper jack, Monterey jack, or a combo of all of them.
• Omit half of the spices and jalapenos if you think it’s going to be too spicy for your crew. Note: You can always add it back in gradually

HOW TO MAKE WHITE QUESO WITH OR WITHOUT CAULIFLOWER

Some folks, no names mentioned here, wouldn’t even try this queso dip if they knew cauliflower was involved. To be fair, I’ve made sure this recipe is delicious with or without the “healthy” white vegetable included.

STEP ONE: Place the jalapenos and onions in a heavy bottom deep pan, spray with oil, and saute until the peppers and onions are soft. Take out 1/3 of the soft veggies and reserve for toppings.

STEP TWO: Add the cauliflower and chicken broth to the onion and pepper mix, cover and let it all steam/simmer over medium heat for about 15 minutes or until cauliflower is fork-tender.

Quick Tip: If you are omitting cauliflower then bring the pepper and onions to a low simmer for about 5 minutes.

STEP THREE: Place peppers, onions, and steamed cauliflower along with all the broth in a food processor. Add the cheeses and spices, secure the food processor lid, and pulse 5-10 times. Through the liquid funnel on top, stream evaporated milk while it blends continuously.

Quick Tip: the mixture will be warm and runny but will thicken up once you reheat it and then let it sit.

STEP FOUR: After processing queso in the food processor, pour it back into the pepper and onion pan. Heat on medium until hot and bubbling. Sprinkle with red pepper flakes.

Pro Note: To prevent burning on the bottom, stir frequently.

Quick Tip: Do not rinse out the heavy bottom pan used for peppers and onions. The residual flavor will enhance the queso flavor. Plus one less clean-up step, Win!

STEP FIVE: Queso should be thicker and flavors melded together. Add more seasoning to taste. Salt and pepper, Cajun, and/or Mexican Spices can be added at this stage. Top with drained Rotel tomatoes, Red Salsa, Green Chili Salsa, rest of the sauteed onions and peppers, cilantro, and more red pepper flakes.

HOW TO SERVE WHITE CAULIFLOWER QUESO 🥣

There are so many ways to use this queso sauce other than an appetizer dip.

• This Air Fryer Burrito (2-3 Weight Watcher Points) would be super yummy with warmed-up White Cauliflower Queso slathered on top.
• Use the White Queso Sauce on top of tacos, turkey nachos, or fajitas instead of grated cheese.
• Serve White Queso on these yummy Mexirolls, Weight Watcher friendly, and low calories.

Of course, chips and veggies go best with this dip and are the easiest to serve for a party crowd!

HOW TO STORE WHITE CAULIFLOWER QUESO

KEEP IT COLD: You can store this white cauliflower queso dip in the fridge, sealed in a plastic or glass container, for 3-4 days.

SECOND SERVINGS: Reheat on top of the stove or in the microwave (glass container). Add a little chicken broth or salsa to thin it up before reheating. PRO NOTE: I think it is actually better the second time…spicier!

MUST HAVE KITCHEN GEAR ⭐⭐⭐⭐⭐

Print Pin

White Cauliflower Queso Dip

Creamy White Queso Dip, spicy jalapeno, healthy cauliflower come together to create a lighter low carb, weight watcher dip

Course Appetizer

Cuisine American, Mexican

Keyword cauliflower, low carb, queso dip, weight watchers

Prep Time 10 minutes

Cook Time 30 minutes

Servings 16

Calories

Cost $12

Equipment

• food processor

Ingredients

• 16 ounces White Velveeta Cheese or White American cubed
• 8 ounces whipped garlic & chive cream cheese jalapeno or plain can be subbed
• 1/2 head cauliflower or whole small
• 1 can 2% evaporated milk
• 2 med jalapenos – divided chopped, reserve 1/3 for topping
• 1/2 med onion – divided chopped, reserve 1/3 for topping
• 1 can Rotel tomatoes, onions, green peppers drained

Instructions

• STEP ONE: Place the jalapenos and onions in a heavy bottom deep pan, spray with oil, and saute until the peppers and onions are soft. Take out 1/3 of the soft veggies and reserve for toppings.
• STEP TWO: Add the cauliflower and chicken broth to the onion and pepper mix, cover and let it all steam/simmer over medium heat for about 15 minutes or until cauliflower is fork-tender.
• STEP THREE: Place peppers, onions, and steamed cauliflower along with all the broth in a food processor. Add the cheeses and spices, secure the food processor lid, and pulse 5-10 times. Through the liquid funnel on top, stream evaporated milk while it blends continuously.
• STEP FOUR: After processing queso in the food processor, pour it back into the pepper and onion pan. Heat on medium until hot and bubbling. Sprinkle with red pepper flakes.
• STEP FIVE: Queso should be thicker and flavors melded together. Add more seasoning to taste. Salt and pepper, Cajun, and/or Mexican Spices can be added at this stage. Top with drained Rotel tomatoes, Red Salsa, Green Chili Salsa, rest of the sauteed onions and peppers, cilantro, and more red pepper flakes.

Notes

If you are omitting cauliflower then bring the pepper and onions to a low simmer for about 5 minutes.

After you blend the mixture in the food processor, it will be warm and runny but will thicken up once you reheat it and let it sit.

Do not rinse out the heavy bottom pan used for peppers and onions. The residual flavor will enhance the Queso’s flavor. 

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