Looking for a versatile and delicious dip that fits perfectly into your SCD (Specific Carbohydrate Diet) lifestyle? This Creamy Yogurt Queso is just what you need! Whether you’re hosting a party or simply indulging in a savory snack, this recipe will quickly become a favorite in your kitchen. Packed with flavor and free from gluten, grains, and refined sugar, this dip can be enjoyed with your favorite chips, cauliflower nachos, or even stirred into chili for a comforting, cheesy twist.
Why Yogurt Queso?
This dip isn’t just another appetizer; it’s a multi-functional dish that you can use in a variety of ways. Imagine it as a nacho topping, stirred into a hearty bowl of chili, or even layered into a dip for a crowd-pleasing dish. The creamy base made from SCD-friendly yogurt gives it a tangy, rich flavor that pairs perfectly with the sharpness of cheddar cheese. We’ve used cashew milk in place of regular milk to keep this dip compliant with the SCD, making it a great option for those following this specific diet.
Ingredients You’ll Need
- 6 ounces sharp cheddar cheese, chopped or grated
- 1 cup plain (SCD) yogurt, divided (2/3 cup and 1/3 cup)
- 1/2 cup chopped red onion
- 1/2 cup chopped bell peppers (I used a mix of red, yellow, and green)
- 1 cup cashew milk
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp cayenne pepper (optional)
- 1/4 tsp red pepper flakes (optional)
- 1/4 chopped jalapeño (optional, omit for milder queso)
- 1/4 tsp turmeric (optional, for color)
- 2 tbsp butter
- 2 tbsp lentil flour
- 1/4 cup chopped cilantro
Cashew Milk
We chose cashew milk for its neutral flavor and its compatibility with the SCD. While regular dairy milk is not allowed on the SCD, cashew milk blends seamlessly with the other ingredients without overpowering the dish. Avoid using coconut milk, as its strong flavor might compete with the other ingredients.
Spice Substitutions
If you prefer a smokier flavor, try substituting the cayenne pepper and red pepper flakes with your favorite taco seasoning or cumin. I personally love using 1/2 teaspoon of Danielle Walker’s taco seasoning for an added depth of flavor. You can buy her Mild Taco seasoning blend or make your own from her recipe in Healthy in a Hurry.
Lentil Flour
This serves as the thickener in our queso, giving it a satisfying, creamy texture without the need for gluten or grains.
Step-by-Step Instructions
1. Sauté the Vegetables
Start by melting the butter in a medium-sized pot over medium heat. Add the chopped red onion and bell peppers, cooking for 8-10 minutes until they become soft and slightly browned.
2. Incorporate the Thickener
Sprinkle the lentil flour over the sautéed vegetables, stirring well to combine. This step ensures that your queso will have a thick, luxurious texture.
3. Add Liquid and Spices
Pour in the cashew milk, followed by the salt, pepper, and any additional spices you’re using (cayenne pepper, red pepper flakes, or taco seasoning). Lower the heat to medium-low, stirring frequently until the mixture begins to thicken.
4. Melt the Cheese
Gradually add the chopped or grated cheddar cheese, stirring continuously until it’s completely melted and the sauce is thick and creamy.
5. Incorporate Yogurt for Creaminess
Remove the pot from the heat, but leave it on the burner. Whisk 2/3 cup of the yogurt until smooth, then stir it into the queso until well combined. This step adds a tangy richness to the dip, balancing the sharpness of the cheese.
6. Add a Swirl of Cilantro Yogurt
In a small bowl, whisk the chopped cilantro with the remaining 1/3 cup of yogurt. Swirl this mixture into the queso, creating a beautiful marbled effect.
Serving Suggestions
This Creamy Yogurt Queso is incredibly versatile. Serve it as a dip with your favorite grain-free chips or roasted plantains (though not SCD, they’re a delicious treat if they fit into your diet). It’s also a fantastic topping for cauliflower nachos, adding a creamy layer that complements the crunch. For a heartier option, stir it into chili or use it in a layered dip with refried beans, guacamole, and salsa. And for a spicy twist, stir in some chili for a chili cheese dip that’s sure to impress.
How to Reheat Yogurt Queso
Reheating this queso is simple and keeps it just as creamy and delicious as when you first made it.
- For Small Amounts: Place the desired amount in a small microwave-safe dish and microwave for 20-30 seconds, stirring halfway through to ensure even heating.
- For Larger Amounts (More than 1/4 cup): Place the queso in a saucepan and heat over medium-low heat, stirring occasionally, until the sauce melts and becomes warm and creamy.
This reheating method works wonderfully without compromising the texture or flavor, making it easy to enjoy your queso even after it’s been stored.
Make It Your Own
Feel free to experiment with this recipe based on your preferences and dietary needs. If you’re sensitive to spice, leave out the cayenne pepper and jalapeños, or if you love bold flavors, add more of your favorite taco seasoning. The yogurt base is wonderfully adaptable, making it a great canvas for your culinary creativity.
Join the Conversation!
I’d love to hear how you’re using this Creamy Yogurt Queso in your meals. Do you have any creative serving ideas or flavor tweaks? Share your tips in the comments below and let’s inspire each other to make our SCD journey as delicious as possible!
This Creamy Yogurt Queso is a must-try for anyone looking to enjoy a gut-friendly dip that doesn’t compromise on flavor. With its creamy texture, adaptable spice level, and versatile uses, it’s sure to become a staple in your recipe collection. Happy cooking! inspire each other to make our SCD journey as delicious as possible!
Creamy Yogurt Queso: A Flavorful SCD-Friendly Dip for All Occasions
Equipment
- 1 Whisk
Ingredients
- 2 tbsp butter
- ½ cup chopped red onion
- ½ cup chopped bell peppers I used a combination of red, yellow, and green
- 2 tbsp red lentil flour (be sure it is from properly soaked lentils)
- 1 cup unsweetened cashew milk
- ¼ tsp salt
- ¼ tsp cayenne pepper (optional)
- ¼ tsp red pepper flakes (optional)
- ¼ of a jalapeño pepper – chopped
- ¼ tsp turmeric (optional for color)
- 1 cup plain (SCD) yogurt divided (2/3 cup and 1/3 cup)
- 6 oz sharp cheddar cheese, chopped or grated
- ¼ cup chopped cilantro
Instructions
- Melt butterover medium heat in a medium saucepan
- Add the chopped red onion and bell peppers, cooking for 8-10 minutes until they become soft and slightly browned.
- Sprinkle the lentil flour over the sautéed vegetables, stirring well to combine.
- Pour in the cashew milk, followed by the salt, pepper, and any additional spices you’re using (cayenne pepper, red pepper flakes, or taco seasoning).
- Lower the heat to medium-low, stirring frequently until the mixture begins to thicken.
- Gradually add the chopped or grated cheddar cheese, stirring continuously until it’s completely melted and the sauce is thick and creamy.
- Remove the pot from the heat, but leave it on the warm burner.
- Whisk 2/3 cup of the yogurt until smooth, then stir it into the queso until well combined.
- In a small bowl, whisk the chopped cilantro with the remaining 1/3 cup of yogurt. Swirl this mixture into the queso, creating a beautiful marbled effect.
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