Description
A rich, low-carb cheese dip combining full-fat cream cheese, no-bean chili, cheddar, and fresh jalapeños. Perfect for keto gatherings, it offers a bold, spicy flavor with a creamy, melt-in-your-mouth texture.
Ingredients
8 ounces full-fat cream cheese
15 ounces canned no-bean chili (beef or turkey)
1 cup sharp cheddar cheese, shredded
2 tablespoons fresh jalapeños (seeded and diced)
Instructions
Soften cream cheese at room temperature for 30 minutes.
Dice jalapeños and remove seeds and membranes.
In a saucepan, mix softened cream cheese, canned chili, cheddar, and jalapeños over medium heat. Stir until fully combined and warmed through.
Transfer to an oven-safe dish and bake at 375°F (190°C) for 10-15 minutes until golden, if desired.
Serve warm with keto-friendly dippers or chips.
Notes
Use canned jalapeños for milder heat. Ensure chili is labeled ‘no added sugar’ to maintain keto compliance. Store leftovers in an airtight container for up to 6 days.
- Prep Time: 10
- Cook Time: 20
- Category: Main dish
- Method: Stovetop or Baking
- Cuisine: American-Mexican