In a large saucepan, heat the canola oil over medium heat. Add the minced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic, diced poblano, and jalapeños, cooking for an additional 2-3 minutes until fragrant.
In a separate bowl, whisk together the skim milk and cornstarch until fully combined. Gradually add this mixture to the sautéed vegetables in the saucepan, stirring constantly to avoid lumps.
Pour in the low sodium chicken broth and bring the mixture to a gentle simmer. Continue to whisk as the dip thickens, which should take about 5 minutes.
Once the dip has thickened, reduce the heat to low and add the shredded reduced-fat sharp Cheddar cheese. Stir until the cheese is fully melted and incorporated. Season with salt, black pepper, ground cumin, and ancho chili powder to taste.
Remove the dip from heat and fold in the diced Rotel tomatoes, fresh cilantro, and lime juice. Give it a final stir, taste, and adjust the seasoning if necessary.
Transfer your Skinny Queso Dip to a serving bowl and serve warm with tortilla chips, fresh veggies, or your favorite dipping options.
