This Keto Jalapeño Popper Chicken Dip is all of the flavors you love in a hot, spicy dip! My Bacon Wrapped Jalapeño Poppers are always a crowd favorite - but this holiday season I wanted to bring that favorite to a more shareable dish.
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This Jalapeño Popper Dip with Bacon really should be the new keto go-to favorite. We love this even more than Buffalo Chicken Dip! It has just the right amount of heat in a creamy protein filled dip.
This is an easy make ahead dish that you can easily reheat in time for your party. It is the perfect keto appetizer
that even your non-keto friends will love!I love to pile it high on fresh cucumber slices. The heat of the jalapeños with the coolness of the cucumber is hard to beat.
Looking For More Keto Recipes? Check out my entire Library Here.
Keto Jalapeno Popper Chicken Dip
Ingredients:
- 6 Sliced cooked bacon crumbled
- 1 tablespoon Butter unsalted
- 2 Cloves garlic minced
- 3 Jalapenos de-seeded and finely chopped
- ¾ c. Heavy whipping cream
- ½ c. Parmesan cheese
- 1 c. Cheddar cheese
- 1 c. Mozzarella cheese
- 3 oz. Softened cream cheese
- 10 oz. Shredded chicken
- Salt and pepper to taste
Instructions:
Preheat your oven to 350 degrees.
Melt 1 tablespoon of butter over medium heat in a large skillet.
Add in the garlic and the chopped jalapeno, and sauté for 30 seconds.
Pour in the heavy whipping cream.
Whisk in the parmesan, cheddar and mozzarella cheese.
Add salt and pepper to taste.
Mix in the shredded chicken.
Fold in the softened cream cheese until combined well.
Place the chicken mixture into a small baking dish.
Top the mixture with a small amount of the cheddar and mozzarella cheese, and the crumbled bacon pieces.
Bake for 20-25 minutes until bubbly and browned.
Serve with your choice of keto-friendly vegetables or parmesan crisps.
Keto Jalapeño Popper Chicken Dip
Stick to your keto goals with this delicious Keto Jalapeño Popper Dip. All of your favorite flavors in a hot dip - perfect for holiday parties!
Ingredients
- 6 Slices cooked bacon, crumbled
- 1 tablespoon Butter unsalted
- 2 Cloves garlic , minced
- 3 Jalapenos , de-seeded and finely chopped
- ¾ c. Heavy whipping cream
- ½ c. Parmesan cheese
- 1 c. Cheddar cheese
- 1 c. Mozzarella cheese
- 3 oz. Softened cream cheese
- 10 oz. Shredded chicken
- Salt and pepper to taste
Instructions
- Preheat your oven to 350 degrees.
- Melt 1 tablespoon of butter over medium heat in a large skillet.
- Add in the garlic and the chopped jalapeno, and saute for 30 seconds.
- Pour in the heavy whipping cream.
- Whisk in the parmesan, cheddar and mozzarella cheese.
- Add salt and pepper to taste.
- Mix in the shredded chicken.
- Fold in the softened cream cheese until combined well.
- Place the chicken mixture into a small baking dish.
- Top the mixture with a small amount of the cheddar and mozzarella cheese, and the crumbled bacon pieces.
- Bake for 20-25 minutes until bubbly and browned.
- Serve with your choice of keto-friendly vegetables or parmesan crisps.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 237Total Fat: 19gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 71mgSodium: 359mgCarbohydrates: 2gNet Carbohydrates: 1gFiber: 0gSugar: 1gSugar Alcohols: 0gProtein: 14g
Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.
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