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.

(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)

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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  1. Monika P. says:

    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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