This jalapeno dip is just so easy to make. It’s simply throw the ingredients into a food processor, press the button and blitz. If you have a block of cheese and a few jalapeno in your fridge, you can make a dip!
If you don’t like it too spicy, reduce the number of jalapeno. I threw 4 into my dip and it was spicy. Perhaps add one at a time and taste test it if you are a bit nervous of the spice. I find that jalapeno vary in heat.
Keto Cream Cheese Dip
Although I’ve called this a dip the consistency is quite thick, almost bordering on spread territory. Once blitzed and you don’t like the consistency, add some more cream to thin it out more.
I was taste testing this jalapeno cream cheese dip with my goat cheese crackers to test them as a dip. That was a lot of bold flavours but I was in an adventurous mood that day (it might be the heat). The husband came in towards the end of the taste test which taught me not to linger over my food. It meant I had to share the jalapeno dip. He ate it like he had not been fed for a few days and declared it delicious.
Increase the jalapeno for more heat
Add fresh coriander for another addition of spice
Enjoy with low carb crackers
Other keto dips
Jalapeno Cream Cheese Dip
- 1 8 oz Cream cheese
- 3-4 Jalapeno peppers deseeded
- 2 tablespoons Cream
- 2 tablespoons Fresh Coriander
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Garlic Powder
- Roughly chop the jalapeno and the coriander.
- Place all the ingredients into a food processor and blitz.
- Spoon into a bowl and get dipping/spreading!