About
This chili dip is hot, creamy, tangy, and a little spicy! A thick layer of cream cheese is topped with fresh jalapeno and a steamy ground beef chili recipe. Everything is set in place with a gooey layer of cheddar! You can enjoy this dip with your favorite cheese crisp, bacon chips, pepperoni chips, or another favorite keto dipping item.
The original recipe here makes approx. 2 ½ cups dip.
Ingredients
- 12 ounce 85% lean ground sirloin beef burgers by kroger
- ⅛ teaspoon salt
- ¼ teaspoon black pepper, ground
- ¼ teaspoon garlic, powder
- ¼ teaspoon onion powder
- ¼ teaspoon cumin, ground
- ¼ teaspoon crushed red pepper by simply organic
- ½ teaspoon paprika
- ½ cup no salt added crushed tomatoes by hunt's
- 4 ounce cream cheese
- 1 large – approx 4" – 6" long jalapeno peppers
- ½ cup, shredded cheddar cheese
Instructions
- Preheat an oven to 350 degrees. In a medium sized pan over medium-high heat, cook the ground sirloin with the salt, pepper, garlic, onion, cumin, red pepper, and paprika. Break up the ground beef and continually cook until you have golden brown and slightly crispy bits.
- Turn the heat down low and stir in the tomato. Heat through until all the ingredients are tempered through. Set the pan aside to cool slightly.
- In a small baking dish (about 8X6), use a fork to spread the cream cheese across the bottom. Then, thinly slice and arrange the jalapeno over the cream cheese.
- Pour and spread the chili filling on top of the cream cheese. Top this off with an even layer of cheddar.
- Place foil over the dish and bake in the oven for at least 15 minutes. You may go longer to darken the edges of the dish if you wish. Enjoy while hot and creamy!
Nutrition Facts
- Servings: 5
- Calories: 284.2kcal/1189.0kJ (per serving)
- Fat: 22.0g (per serving)
- Carbs: 4.3g (per serving)
- Protein: 17.3g (per serving)
