If you always order queso, whip up my creamy Queso dip to satisfy your chip and dip cravings—maybe with a margarita? Add Louisiana crawfish to turn into a gluten-free, delicious Louisiana Crawfish Dip form my new men’s health cookbook!

Prep time:  5 minutes
Cook time:  5-7 minutes 

Makes 12 (1/4-cup) servings

1 (12-ounce) can evaporated skim milk 
1 tablespoon cornstarch
2 tablespoons reduced-fat cream cheese
1 cup shredded reduced-fat sharp Cheddar cheese
1 (10-ounce) can diced tomatoes and green chilies, drained
1 teaspoon chili powder

1 cup crawfish tails, rinsed and drained

1.  In large nonstick pot coated with nonstick cooking spray, combine evaporated milk and cornstarch.  Bring to boil, stirring constantly, until thickens about 4 minutes.  
2.  Add remaining ingredients, cooking until cheese is melted and mixture creamy.  

Nutritional info per serving: Calories 64, Calories from Fat 32%, Fat 2g, Saturated Fat 2g, Cholesterol 8mg, Sodium 205mg, Carbohydrates 5g, Dietary Fiber 0g, Total Sugars 4g, Protein 6g, Dietary Exchanges:  1/2 fat-free milk

Serving Suggestion: Serve dip heated with tortilla chips or sliced fresh veggies.

Terrific Tip:  Liven up your Queso with chopped spinach, crawfish, ground meat, chicken or whatever sounds good to you!