Low Carb Jalapeno Popper Dip
4.1g
Net Carbs
16.9g
Protein
30.4g
Fat
0.6g
Fiber
358
Calories
Cooking tip: Most commercially available ranch dressing packets include sugar, making them a poor choice for a low carb or keto diet. For this recipe, we developed our own low carb ranch dressing packet (with only 7.7 grams net carbs, 3.5 grams protein and 72 calories) that can be used in place of store-bought packets that might have almost double the net carbs and no protein.
Ingredients:
Low Carb Ranch Packet Replacement
- 2 teaspoons powdered whole milk
- 1/2 teaspoon dried parsley flakes
- 1/2 teaspoon onion powder
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried dill weed
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
Dip
- 3 ounces cream cheese, room temperature
- 1/3 cup (74g) full fat cottage cheese
- 2 1/2 tablespoons (33g) mayonnaise
- 4 ounces Monterey jack cheese, shredded
- 2 ounces Colby cheese, shredded
- 1/2 poblano pepper (45g), finely diced
- 3 slices cooked bacon (24g), roughly chopped
- 1 1/2 small jalapeno peppers (21g), finely diced
- 2 tablespoons sliced scallions (13g)
- 2 tablespoons cilantro leaves (2g)
Directions:
- Heat oven to 350°F.
- In a small bowl, whisk together all the ingredients for the ranch packet.
- In a food processor whip together cream cheese, cottage cheese, mayonnaise and ranch packet until creamy and fully incorporated, scraping down the sides and bottom as needed. Scrape into a medium bowl.
- To the cream cheese mix, stir in Monterey jack, Colby, poblano, about 2/3 of the bacon (hold the remaining bacon for garnish), and jalapeno until evenly distributed. Scrape into a 6-inch cast iron (or oven safe) skillet. Bake until shredded cheese is fully melted and edges are bubbling, about 20 minutes. Garnish with remaining bacon, scallions and cilantro before serving while warm. One serving is about 7 tablespoons or a scant 1/2 cup dip.
We loved this dip with jicama slices (1/4 cup or 30g= 1.18g net carbs), celery sticks (2 small stalks or 34g= 0.5g net carbs), red bell pepper squares (1/4 cup or 23g= 0.93g net carbs), and radish slices (1/4 cup or 29g= 0.53g net carbs).
