Low Carb Jalapeno Popper Dip (very easy)

This Jalapeno Popper Dip is so good, it almost brought tears of joy to my eyes when I first tasted it!

The jalapenos are deseeded so they provide a lot of flavor, but only a mild to medium amount of heat.

This makes approximately 2 1/2 cups of dip or (5) 1/2 cup servings with approximately 3 g. of net carbs each.

Ingredients:
(1) 8 oz brick of softened Philadelphia Cream Cheese 
1/2 cup of mayonnaise
1/2 cup sour cream
3 tablespoons of finely diced and deseeded jalapeno
(1) 4 ounce can of mild diced green chiles (drained)
1/2 cup of shredded cheese (I used Kraft sharp cheddar)

Directions:
Microwave or bake in the oven at 375 degrees until the dip is warmed through and the cheese is melted (approx 15 minutes).    I eat this with celery sticks.

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Comments

  1. Monika P. says:

    Hi.
    I have been a low Atkins low carber since 2004 and am always looking for something new.
    Today I picked what seems to be a bushel of Jalapeno peppers in our garden and have to find something to do with them besides poppers so this recipe sounds delicious. I will make it tomorrow since I have all ingredient’s at home. Will let you know how we like it.
    Oh. I found it on Pinterest. pinned by Louanne.

  2. Anita T says:

    Just wanted to tell you my husband and I absolutely love this dip! We found it while cruising for low carb “treats” on the internet. I am making it again tonight for our dinner. Thanks for such a great recipe!

  3. Sounds delish! But what do you eat this with? Something low carb I hope. I’ve been on the low carb diet for almost a year and a half and am so much heathier.

  4. This looks delicious, I will try this soon and may throw some crumbled bacon in part of it too, to see the difference

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