Keto Spicy Chorizo Pumpkin Dip Recipe
![Atkins Keto Spicy Chorizo Pumpkin Dip](https://bucketeer-2ef062fa-a667-495f-9b8b-7d2ef5a7590d.s3.us-east-1.amazonaws.com/17261f5b5502eb79bfea8accd860a9ef_1881f445-42b5-415a-865b-752048bc0b9c.png)
2.9g
Net Carbs
Net Carbs
Prep Time: 15 Minutes
Style:American
Cook Time: 10 Minutes
Phase: Phase 1
Difficulty: Difficult
Style:American
Cook Time: 10 Minutes
Phase: Phase 1
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
7.7g
Protein
18.2g
Fat
0.9g
Fiber
207.4cal
Calories
![calculator](https://www.atkins.com/wp-content/themes/atkins_theme/assets/images/calc.png)
How to Calculate Atkins Net Carbs
Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)
×INGREDIENTS
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6 oz Pork and Beef Chorizo
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8 oz Cream Cheese
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0 1/2 cup Pumpkin (Without Salt, Canned)
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0 3/4 cup, chopped Red Sweet Pepper
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1 pepper Jalapeno Peppers
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1 oz, raw, yields Red Onions
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8 serving Chili Powder
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0 1/2 tsp Cinnamon
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0 1/2 tsp Cumin
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0 1/4 tsp Coriander Seed
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0 1/8 tsp Salt
DIRECTIONS
- Break-up the chorizo into small pieces then cook over medium-high heat until cooked through; about 5 minutes. Drain on a paper towel and set aside.
- Beat the softened cream cheese until smooth. Add the pumpkin and beat until incorporated. Add the chili powder, ground cinnamon, ground cumin, ground coridander, and salt; blend to combine.
- Remove the seeds and gills of the red bell pepper and jalapeno. Chop the red pepper into 1/4 - inch pieces (measure out 3/4 cup; reserve the remaining as garnish if desired) and finely dice the jalapeno. Finely mince the red onion and add all to the cream cheese mixture along with the reserved chorizo.
- Heat in the microwave for 2-3 minutes until hot; stirring in between and serve immediately with cut up vegetables. This dip keeps well in a small crockpot over low heat.
Cooking Tip
If you’re serving as an appetizer, plate your dip with two or three different low carb snacks!