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. 

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Keto Jalapeno Popper Chicken Dip

Ingredients:

• 6 Sliced cooked bacon crumbled
• 1 tbsp 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 tbsp 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.