Fajita Cheese Dip
A creamy, cheesy dip bursting with the bold flavors of Tex-Mex fajitas, perfect for dipping!
Servings: 6 servings
Calories: 300kcal
Equipment
- Skillet
- Mixing Bowl
- Serving Bowl
Ingredients
Ingredients
- 2 tablespoons Unsalted Butter
- 1/2 cup Red Onion, chopped
- 2/3 cup Bell Pepper, chopped
- 2 teaspoons Fajita Seasoning
- 2 tablespoons Flour or almond flour for a low-carb option
- 1 1/2 cups Heavy Cream
- 4 ounces Cream Cheese, softened cut into cubes
- 8 ounces Colby Jack Cheese, shredded from the block, not pre-shredded
- 1/4 cup Fresh Cilantro, chopped optional
- Diced Tomato for garnish, optional
- Diced Jalapeno for garnish, optional
Instructions
- Melt the butter in a medium skillet over medium heat.
- Add the chopped red onion and bell pepper. Saute for about 3-5 minutes until softened and fragrant.
- Sprinkle in the fajita seasoning and flour; stir for one minute to coat the veggies and cook the flour.
- Gradually pour in the heavy cream, stirring constantly to create a smooth sauce.
- Add the cream cheese, stirring until fully melted and incorporated.
- Reduce the heat to low. Slowly sprinkle in the shredded Colby jack cheese, stirring until the mixture is smooth and creamy.
- Taste and adjust seasoning as needed. If a thinner consistency is desired, add a splash more cream.
- Transfer the dip to a serving bowl or small slow cooker to keep warm.
- Garnish with chopped cilantro, diced tomatoes, and diced jalapenos as desired.
- Serve hot with tortilla chips, veggies, or your favorite dippers.
Notes
Store leftovers in an airtight container for up to 3-4 days. Reheat gently before serving.
Nutrition
Calories: 300kcal | Carbohydrates: 10g | Protein: 15g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 80mg | Sodium: 600mg | Potassium: 200mg | Fiber: 1g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 30mg | Calcium: 300mg | Iron: 1mg