Keto Spicy Chorizo Pumpkin Dip Recipe

Atkins Keto Spicy Chorizo Pumpkin Dip
Net Carbs
Prep Time: 15 Minutes
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.









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How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)



  • 6 oz Pork and Beef Chorizo
  • 8 oz Cream Cheese
  • 0 1/2 cup Pumpkin (Without Salt, Canned)
  • 0 3/4 cup, chopped Red Sweet Pepper
  • 1 pepper Jalapeno Peppers
  • 1 oz, raw, yields Red Onions
  • 8 serving Chili Powder
  • 0 1/2 tsp Cinnamon
  • 0 1/2 tsp Cumin
  • 0 1/4 tsp Coriander Seed
  • 0 1/8 tsp Salt


  1. 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.  
  2. 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.   
  3. 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.  
  4. 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!