THE RECIPE
INGREDIENTS
- 1/2 cup grated cheddar cheese (packed down to measure)
- 2 tbsp cream cheese
- 1/4 cup cream
- 1 tbsp butter
- 1/4 tsp garlic salt
- 1/4 tsp ground cumin
- pinch ground pepper
DIRECTIONS
Makes 3/4 cups (4 servings)
- Combine butter and cream in a medium sauce pan and melt over low heat until butter is melted. Whisk well.
- Add cheddar and cream cheeses, continue to whisk until cheeses are melted and well blended.
- Add garlic powder, cumin and pepper. Whisk until smooth.
Serve in a bowl, or drizzle over your favourite steamed veggies.
Never Serve Naked Veggies Again
My nonagenarian mother called me yesterday and asked for my cheese sauce recipe, because she couldn’t find it on unKETOventional. So here it is … the next time you need a great basic cheese sauce for those steamed naked broccolis and cauliflowers you can find it here.
Very flexible recipe, if you like it more runny just add more cream. If you like it a bit thick to use as a dip, reduce the cream by half.
Nutrition Facts
Amount Per serving
| Calories | 139.69 |
| Fat | 9.88 g |
| Carbohydrates | 1.5 g |
| Fiber | 0 |
| Protein | 4.52 g |
unKETOventional 