My low carb keto Jalapeno Popper Dip Recipe is perfect for entertaining or when you just want finger food for dinner. It is creamy, cheesy, loaded with bacon, and has as much of a kick as you want. This easy dip recipe is also gluten-free and Trim Healthy Mama friendly.
When the Giants are playing my husband sets everything else aside and plops on the couch for the 3-4 hours a football game takes. He works very hard so I'm ok with giving him this time to relax each week. When a game falls over dinner we eat appetizers and lounge in front of the tv. It's fun for the kids and changes it up since we sit in the dining room as a family for dinner almost every night.
I made this jalapeno popper dip recipe with chicken because I had leftover cooked chicken but I think it would be excellent with steamed cauliflower too. Cauliflower has a mild enough flavor that it would work well with the other ingredients.
How to Make Jalapeno Popper Dip
First Step: Simply mix together all the ingredients in a large bowl.
Expert Tip: It is much easier to mix if your cream cheese if room temperature or warm. I microwave my cream cheese for 30 seconds before adding it.
Second Step: Add the toppings to the dip.
Third Step: Bake until bubbly and golden.
What do I serve with jalapeno popper dip?
Most of the time I just serve this with raw vegetables. My favorite veggie dipper is actually thinly sliced raw zucchini. It has a very mild flavor so the flavor of the dip shines through. Some other good choices are:
- Raw Sweet Peppers
- Sliced Cucumbers
- Low Carb Chips
- Keto Cheese Crackers
How much jalapeno should I use?
I'm a bit of a wimp when it comes to spicy food. I used ¼ cup chopped jalapeno in my dip and it had a slight kick. I think I'm going to brave ½ cup next time. If you enjoy eating spicy food you can use a full cup and keep the seeds in for my jalapeno popper dip recipe.
Should I remove the jalapeno seeds?
Totally up to you. The seeds are the spiciest part of the jalapeno. I made sure to remove each and every seed. And I still didn't even try the jalapenos on top. Told ya I was a wimp. Last time my husband and I got Indian takeout for date night I could barely eat it. My mouth was on fire after the first bite. Next time I will remember to ask for mild everything.
Love the flavors in this? Try Chicken Poppers and my Jalapeno Popper Hasselback Chicken next!
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- 8 oz cream cheese softened
- ½ cup mayo
- ½ cup sour cream
- ¼ - 1 cup jalapeno seeded and diced ***
- ½ cup bacon crumbles
- 4 oz cheddar
- ¼ teaspoon salt
- 3 cups chopped cooked chicken or steamed cauliflower
- 1 jalapeno thinly sliced and seeded
- 4 oz cheddar
- ½ cup bacon crumbles
- Preheat the oven to 350.
- Combine the dip ingredients and spread in a pie plate.
- Top with the remaining topping ingredients.
- Bake for 30-40 minutes until hot and bubbly.
Sara Grembowski says
Nutritional facts don't include serving size...... I'm on a low-card diet and have to count those suckers!
A serving is 1/8th of the recipe. I normally just eye it up and scoop it onto my plate.
How do I save your recipes to Pinterest? I don't see a pin anywhere. 😕
There is a gray bar on the top, side, or bottom depending on how you are viewing.
Eileen GaNun says
This would be great with pork rinds as well!
The heat of a jalapeño is in the seeds and the membrane so if you remove all of that, the pepper is actually mild. Using a pickled jalapeño is often less spicy as well.
I still find jalapenos spicy without the seeds and membrane. But I'm a bit of a baby with spicy food 😉 I've never had pickled jalapenos. I'll have to give them a try.
If you use the fresh green chilis (they look like larger jalapenos) they are very mild with all the flavor of a jalapeno. That's what I use.
What do you use to dip into the dip? Or do you just eat the dip with a fork?
I've used veggies, low carb chips or crackers, or a fork 🙂