Keto Spicy Chorizo Pumpkin Dip
2.9g
Net Carbs
7.7g
Protein
18.2g
Fat
0.9g
Fiber
207
Calories
Cooking tip: If you’re serving as an appetizer, plate your dip with two or three different low carb snacks!
Ingredients:
- 1 Jalapeno Pepper
- 1/2 teaspoon Cinnamon
- 1 oz, raw, yield Red Onions
- 1/4 teaspoon Coriander Seed
- 1/2 teaspoon Cumin
- 6 ounces Pork and Beef Chorizo
- 8 servings Chili Powder
- 1/8 teaspoon Salt
- 8 ounces Cream Cheese
- 1/2 cup Pumpkin (Without Salt, Canned)
- 3/4 cup chopped Red Sweet Pepper
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.
