About
This simple, one-pan dip is exactly what the people want: loads of cheese with crispy bacon and a little heat! Of course, if spicy isn’t your thing, you may always omit the jalapeno. Feel free to add additional seasonings to your taste. This dip pairs well with keto bacon chips, pepperoni chips, cheese crisps, slices of avocado, and anything else keto you can imagine!
Ingredients
- 2 ounce smoked bacon
- 1 large – approx 4" – 6" long jalapeno peppers
- 1 tablespoon butter
- 1 cup heavy cream
- 1 ½ cup, shredded cheddar cheese
Instructions
- Dice your bacon and toss it in a pan over medium heat. While the bacon starts to cook, dice your jalapeno. After some fat is released from the bacon and the meat begins to brown, toss in the jalapeno. Cook until the bacon is fully cooked through.
- Turn the heat down low, and whisk the butter into the pan. Then, slowly whisk in the cream.
- Bring the cream to a heavy simmer, then reduce the heat to just below a simmer. In ½ cup additions, whisk the cheddar cheese into the sauce. Whisk until you have your thick, creamy cheese dip. The original recipe should make about 1 cup of dip.
Nutrition Facts
- Servings: 4
- Calories: 468.5kcal/1960.3kJ (per serving)
- Fat: 43.5g (per serving)
- Carbs: 3.9g (per serving)
- Protein: 16.3g (per serving)
