Bacon, Cheddar and Jalapeño Dip

Servings: 6 Prep: 15 mins Cook: 15 mins Total: 35 mins

I loved this dip. I LOOOoOOoOooOVED this dip!

The day that I made this dip, I also whipped up a batch of Spicy Cumin-Cheddar Crackers. As is common on the days I do my cooking sessions, I cook between 8 and 15 recipes, at the same time. In terms of determining which are my FAVORITES, it largely comes down to which recipes were gone at the end of the day.

THIS recipe, as well as the crackers, were totally gone. Vanished. Skeedoodled. Vamoosed. EATEN!

This recipe uses Jalapeños, which aren’t THAT spicy. I also suggest cutting out the ribs and seeds, which further eliminates the heat. In the end, this dip has a mild kick. Obviously, if you’d like to omit the heat, omit the peppers. However, on the flipside, if you want to ADD heat, you can double the peppers, or you can use different peppers, such as the fiery habanero! Finally, a little bit of your favorite hot pepper sauce in the cheese base won’t hurt anything at all. As you’re mixing the base, add a bit of your favorite chili sauce, taste it and adjust seasoning before you top with cheese and bake!

Bacon, Cheddar and Jalapeño Dip

Ingredient
Calories
Fat
Protein
Carbs
SA’s
Fiber
Net Carbs
2 tbsp (28g) fat (olive oil, butter … or even bacon fat!)
240
24
0
0
0
0
0
1 medium (110g) onion, diced
44
0
1
10
0
2
8
2 each (26.66g) jalapeño chillies, seeds and ribs removed, finely diced
8
0.2
0.4
1.6
0
0.7
0.8
4 each (12g) garlic cloves, minced
16
0
0
4
0
0
4
8 ounces (227g) regular cream cheese (not low fat)
777
77.3
13.7
8.8
0
0
8.8
1/2 lb (227g) cheddar cheese, grated and divided
902.4
74.4
56
2.8
0
0
2.8
1/2 cup (56.8g) real bacon bits
200
12
24
0
0
0
0
1/4 bunch (25g) cilantro, washed, large stems removed and chopped
5.8
0.1
0.6
0.9
0
0.7
0.2
1/2 tsp (1g) cumin seed, ground
3.8
0.2
0
0.4
0
0.1
0.3
1/2 tsp (1g) coriander seed, ground
3
0.2
0.1
0.6
0
0.4
0.1
salt and pepper, to taste
0
0
0
0
0
0
0
Grand Totals (of 6 servings):
2199.9
188.4
95.7
29.1
0
4
25.1
Totals Per Serving:
366.7
31.4
16
4.8
0
0.7
4.2 g
77.3%
Fat
17.4%
Protein
5.3%
Carbs

Bacon, Cheddar and Jalapeño Dip

Bacon, Cheddar and Jalapeño Dip

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Print Rate
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 6 Servings
Author: DJ Foodie

Ingredients

  • 2 tbsp fat (olive oil butter ... or even bacon fat!)
  • 1 medium onion diced
  • 2 each jalapeño chillies seeds and ribs removed, finely diced
  • 4 each garlic cloves minced
  • 8 ounces regular cream cheese (not low fat)
  • 1/2 lb cheddar cheese grated and divided
  • 1/2 cup real bacon bits
  • 1/4 bunch cilantro washed, large stems removed and chopped
  • 1/2 tsp cumin seed ground
  • 1/2 tsp coriander seed ground
  • salt and pepper to taste

Instructions

  • Pre-heat oven to 400 F.
  • In a medium sauté pan, over medium heat, add your fat (bacon fat, butter, lard or olive oil), onions, garlic and diced jalapeños, along with a little bit of salt and pepper. Saute until the ingredients are soft and lightly colored (about 10 to 15 minutes). Remove and set aside.
  • In a large mixing bowl, combine cream cheese, 1 1/2 cups of the cheddar cheese, bacon, cilantro, cumin, coriander and a bit of salt and pepper. Add the veggies and mix the ingredient thoroughly.
  • Place the cream cheese mixture into an oven-proof casserole pan, or something roughly the size of a pie pan. Press the dip into the pan so that it's got a flat top. Top the dip with the remaining cheddar cheese.
  • Bake the dip until the top is melted and lightly colored, about 15 minutes.
  • Serve hot!

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* Learn More: More about this recipe and nutrition …

10 thoughts on “Bacon, Cheddar and Jalapeño Dip”

  1. Laura, when it cooled down to just below scalding … I couldn’t keep my fingers out of it! I REALLY think you’ll enjoy it! 😉

  2. Oh yes this is my new "Go To" with the seeds and maybe a habanero as well…..a little Tapatio and oh it sounds like heaven. i can see me thin slicing some avocado for the top as well once it is removed from the oven 🙂

  3. Can’t wait to try this recipe. I absolutely love jalapenos but have trouble with the heat. There is now a mild version of the jalapeno but will try this recipe with both. Also, did you know that if you boil the jalapeno (after removing seeds and membrane) for just a few minutes it will take some of the heat out of them. Just an FYI for those that do not like the heat.

  4. Elin, it makes sense that boiling the peppers would dilute the heat. Interesting thought! Ultimately, if you get rid of the seeds and membranes and use generally large peppers, it’s not THAT spicy. All the dairy in it helps to subdue the heat. In any event … any pain you may suffer is worth it. It’s delicious! 😉 Thanks for the tip! 🙂

  5. I am so trying this recipe, it looks delicious! I’m such a crackers&cheese girl, and it’s hard to get a good cracker these days when you’re low carb dieting. But those pictures look awesome.

    As for a low(er) carb alternative to tortilla chips, ever try papadums? They’re made with chickpea flour, so they’re lower in carbs than corn. Plus you can bake them so they’re zero fat. Higher in protein and iron and other good things. I guess the main down side is they don’t stay crunchy long once dipped in salsa or queso. They are mad good with quac though. Anyway, just wanted to share that thought.

  6. Hi Ophelia! Sorry about the delay. Have you tried the crackers, yet? They?re FANTASTIC! Regarding the papadums ? I?ve eaten LOADS of them in my life. I LOVE those things! Typically I?ve eaten the fried, but have had them baked and they are WONDERFUL! I haven?t had them since I?ve transitioned to low-carb. They?re only about 2 carbs per papadum, but ? I can?t imagine eating only one. I?d eat ALL of them! They?re SOOO good! Regarding the fat ? I don?t fear fat and actually think there are some really great fats out there. We need fat, so fat content is never a concern for me. The fact that they?re chick peas might be a bigger concern for me ? being a legume ? but it?s not a huge factor. Mostly ? it?s just portion control. Tough to eat a small amount of those tasty things! 😉

  7. Starting atkins for the second time, and I was wondering what can atkins dieters use instead of chips that low carb and atkins friendly.

  8. Hi Haydee, a lot of people use pork rinds. Veggie sticks, cheese stick, pepperoni sticks, fingers and spoons are also all options. If you look through my site, you’ll see I’ve got a few cracker and chip recipes, as well as some fun things you can do with melted cheese. I hope this helps! 🙂

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