Easy and delicious, this grain-free jalapeño cheese dip is a fun rendition of a classic queso dip. It’s perfect for dipping chips or drizzling over roasted veggies.
All the condiments.
Once upon a time there was a girl who didn’t like condiments. Her salads were undressed, her chips were plain, there was no catsup nor mustard on her burgers. But then that girl discovered she struggled with celiac and everything she was used to went up in the air and out the window. New choices in the food department were made, and low and behold, she discovered that condiments where were it’s at.
Enter all the salad dressings, sauerkrauts, salsas, and… cheese dips.
If you’re a condiment lover, here are a few more delicious and healthy homemade ones:
- Easy 5-Minute Mild Salsa
- Probiotic Blender Ranch Dressing
- 4-Ingredient Homemade Mayo
- Broccoli Chimichurri Sauce
- Creamy Buttermilk Avocado Dressing
- Roasted Red Pepper Hummus
Grain-Free Jalapeño Cheese Dip.
This jalapeño cheese dip is my family’s latest condiment craze. They want it every time my husband comes home with a bag of tortilla chips. It’s easy to make, free from grain and sugar, and it disappears before my eyes.
The beginning of it was a memory I had of a cheese dip I’d make for some sourdough pretzels back when I was writing on other people’s blogs. I took that sauce (which was pretty tasty) and dolled it up a bit. A little spice, a little jalapeño juice… e voila. So yummy and the perfect pairing for a back of tortillas. And since I wanted to keep it grain-free so that I could enjoy it, too, I used cassava flour for the thickening agent. The jury is still out on how well I like cassava flour in baked goods, but it works uh-mazingly as a thickener for soups and sauces!
And to keep this cheese dip as nutritious as possible, I used some homemade bone broth for the liquid in place of milk. I’m not too big on milk things (and dairy-free milks usually taste weird in sauces, IMO), but stock works well here. Don’t worry, it doesn’t make it taste like chicken soup.
To dip, or not to dip.
Of course, you might have noticed that I don’t have many corn recipes on my site. For the past few years I’ve struggled with being intolerant to corn. Thankfully after the GAPS Diet I can tolerate small amounts corn for a little bit, but it doesn’t take much for me to start reacting to it. So I try and keep my corn intake to a minimum.
While my family loves enjoying this jalapeño cheese dip with regular ol’ tortilla chips (and one daughter love it with potato chips – which I rarely ever get), I love using Siete tortilla chips. I could probably definitely live off their cassava tortilla chips. Especially the lime ones. They’re a tad expensive on Amazon, but most health food stores carry them, too.
And if you’re like, “I don’t eat chips either way,” you can still enjoy this delicious grain-free jalapeño cheese dip over a steak or grilled chicken.
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!
Grain-Free Jalapeño Cheese Dip
Free from grain, gluten, eggs, and sugar.
- 2 tablespoons butter
- 1/2 small yellow onion, finely minced
- 2 tablespoons cassava flour
- 2 cups bone broth or chicken stock
- 4 teaspoons juice from a jar of jalapeños slices
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cumin
- 2 dashes paprika
- 2-3 teaspoons Himalayan salt
- 1 1/2 cups shredded mild cheddar & Monterrey jack mix
In a medium-sized sauce pan, melt the butter. Stir in the onion and cook a few minutes until soft and fragrant.
Whisk in the cassava flour until smooth, then slowly pour in the stock, stirring constantly to keep it from clumping.
Keep stirring until the dip is thickened (about 5 minutes), then stir in the remaining ingredients.