This keto jalapeno cream cheese dip is a nice creamy, yet spicy dip to add to your next south of the border meal. You’ll head back again and again for more!
Anytime you are fixing a Mexican-inspired dish, jalapeno peppers are a necessary component. In fact, when I fix taco meat, one of my favorite things to do is to smother it in sour cream, shredded cheese, and sliced jalapenos. They add such a wonderful spice to whatever dish they are a part of.
There is something special about them to love. Their ability to either add a lot of spice or a lesser, more subtle amount is what makes them so unique. They make delicious dips and tasty soups. They are also great additions for all kinds of main dishes.
The peppers are generally picked and sold when they are still green. If you find a jalapeno pepper with a color other than green, the pepper has actually been allowed to ripen. The Chile Pepper Institute in New Mexico has even created different colors of jalapeno peppers.
This keto jalapeno cream cheese dip is creamy with a nice amount of spice to it. Hey, don’t say I didn’t warn you. After you process it, you’ll notice it’s pretty thick due to the cream cheese. Personally, I like it this way. It keeps more of the cream cheese composure, instead of turning into a thin dip.
If you want to thin it some, you can use some sour cream or a couple dashes of water to achieve a thinner consistency. Totally personal choice and preference on that one. Furthermore, you might consider thinning it depending on what kind of “crunch” you want to use with it.
Want to really kick it up a notch with this dip? Use it as a topping for your next batch of fajitas or taco meat. As a result, it will melt slightly and form a really delicious sauce to mix in with the meat.
Love spice? You’ll love this dip.
Keto Jalapeno Cream Cheese Dip
This keto jalapeno cream cheese dip is a nice creamy, yet spicy dip to add to your next south of the border meal. You’ll head back again and again for more!
Ingredients
- 8 oz cream cheese, softened
- 1/3 cup shredded white cheddar cheese
- 4 jalapeno peppers, roasted
- 1 tbsp minced garlic
- 1 tsp pink Himalayan salt
- 1 tsp smoked paprika
- 1 pinch crushed red pepper flakes
- fresh ground black pepper
Instructions
- Set your oven to broil
- Place the jalapeno peppers (whole) onto a baking sheet or a 9" glass pie plate and place onto the top rack of the oven
- Broil ("roast") the peppers for roughly 5 minutes, then using a pair of tongs turn them over
- Both sides of the peppers should have a darkened, almost charred look
- Remove from oven and let cool
- Cut the large end off of the peppers and remove the outer, charred skin
- Slice open and remove the seeds from the inside (unless you want it to blow you away with heat!)
- Place all ingredients into a food processor and process until fully blended
- Grab your favorite crunch, dip, and enjoy!
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Nutrition Information
Yield 10 Serving Size 2 tbspAmount Per Serving Calories 110Total Fat 10gCarbohydrates 1gProtein 3g