This easy Jack O'Lantern Dip is a creamy, cheesy keto Halloween dip that looks like a grinning pumpkin: a layer of cream cheese, melted sharp cheddar, and a black olive face. It takes three ingredients and about ten minutes, and it's always the first thing to disappear at a Halloween party!
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I was looking through my low carb Halloween recipes the other day and realized that a lot of them include low carb tortillas: Halloween Chips, Halloween Jalapeño Poppers and Halloween Quesadillas! So when I saw this recipe from Roxy's Kitchen, I knew I wanted to make my own version of it.
It reminded me of my Pizza Dip, with a base of cream cheese, then toppings, then a quick trip under the broiler. So I just had to take the original idea one step further and melt the cheese. The result is warm, gooey and naturally low carb, with about 4g net carbs per serving, so everyone at the party can dig in.
I've made a recipe video for you, or if you prefer you can scroll down for all the tips and the printable recipe card.
Key Ingredients & Substitutions
- Cream cheese. This is the base of the dip and the "white" around the edge of the pumpkin. Full-fat block cream cheese works best: it's thick enough to hold its shape and has fewer carbs than the whipped or reduced-fat kinds. Let it soften on the counter so it spreads without tearing. For a tangier dip, you can swap up to a quarter of it for goat cheese.
- Shredded sharp cheddar cheese. Orange cheddar gives you that bright pumpkin color, and sharp cheddar brings the most flavor. Pepper jack is a fun swap if you like a little heat, though the color won't be quite as vivid. Shredding your own from a block gives the smoothest melt.
- Black olives. Finely chopped black olives make the eyes, nose and mouth. I keep a few cans of Early California black ripe olives in the pantry for exactly this kind of thing. Drain them well and pat them dry before chopping. Kalamata olives work too, but they're a little softer and saltier.
- A cucumber or celery "stalk" (optional). A couple of short cucumber sticks at the top make a cute green pumpkin stem and add a splash of color. A small piece of celery or a green pepper strip does the same job.
How to Make a Low Carb Jack O'Lantern Dip
Spread the softened cream cheese onto a heat-safe plate in a round pumpkin shape. It will be going under the broiler, so no melamine, acrylic, or cardboard! A broiler-safe stoneware dish like this Le Creuset stoneware pie dish is perfect, since it's round already and goes straight from the oven to the table. Sprinkle the shredded sharp cheddar over the cream cheese, adding a little extra at the top for a stalk.
To make the jack o'lantern face, arrange the finely chopped black olives into eyes, a nose and a big toothy grin, or whatever features you like! Then place the plate under the broiler just until the cheese has melted, and serve it right away while it's warm and gooey.
Helpful Tips
Shape the pumpkin before you add the cheese. Use a small offset spatula or the back of a spoon to spread the cream cheese into a round, slightly wide circle about half an inch thick. Gently push the sides in at the top and bottom to give it that squat pumpkin shape, and smooth the surface so the cheddar sits evenly.
Leave a border so it doesn't spread. Cheddar melts outward, so sprinkle it about half an inch in from the edge of the cream cheese. As it melts it will creep out to the edge and leave a neat white rim, rather than sliding off onto the plate. Building the cream cheese edge slightly higher than the middle helps hold everything in place, too.
Chill it briefly before broiling. If your kitchen is warm, pop the assembled plate in the fridge for 10 to 15 minutes. Cold cream cheese stays firm under the broiler while the cheese on top melts, so the pumpkin keeps its shape instead of slumping.
Watch the broiler closely. It only takes 2 to 4 minutes with the rack about 6 inches from the heat. Take it out as soon as the cheese is melted and glossy. Any longer and the cheddar starts to brown and turn oily, which dulls that bright orange color.
Dry the olives for a crisp face. Wet olives bleed purple juice into the cheese and blur the features. Drain them, pat them dry with a paper towel, and chop them finely so the eyes and mouth have clean edges. A toothpick is handy for nudging the pieces into place.
Variations
- Spicy pumpkin. Use pepper jack instead of cheddar, or stir a few chopped pickled jalapeños into the cream cheese.
- Taco dip. Mix a teaspoon of sugar-free taco seasoning into the cream cheese and serve it with homemade low carb tortilla chips.
- Bacon and chive. Scatter crumbled cooked bacon and a few snipped chives over the cream cheese before adding the cheddar.
- Herby garlic. Season the cream cheese with garlic powder, dried dill and a pinch of salt for a ranch-style flavor.
- Mini pumpkins. Make several small jack o'lanterns on one large platter so guests can each have their own.
Serving Ideas
I served this with cucumber sticks, and I love how the green looks next to the orange pumpkin! Celery, bell pepper strips, radishes, jicama sticks and sugar snap peas all make great low-carb dippers, and they add plenty of color to a Halloween spread.
If you want something crunchy, serve it with Almond Flour Crackers, crunchy parmesan crisps or pork rinds. For a full party table, set it out alongside a veggie tray and a few other low carb Halloween treats so there's something for everyone.
Storing & Freezing
This dip is best served warm, right after it comes out from under the broiler. Leftovers keep in an airtight container in the fridge for up to 3 days. Warm it gently in the microwave in short bursts, or eat it cold as a cheesy spread. It's also easy to make ahead: assemble the pumpkin on its plate, cover it and refrigerate for up to a day, then broil just before your guests arrive.
I don't recommend freezing it. Cream cheese turns grainy and watery once it's been frozen and thawed, and the melted cheddar loses its smooth texture, so it's much better made fresh.
More Low Carb Halloween Recipes
If you loved this keto Halloween dip, here are a few more spooky recipes you might enjoy:
- Owl Veggie Tray
- Low Carb Monster Bites - a Halloween appetizer!
- Halloween Spider Deviled Eggs
- Puking Pumpkin with Spicy Guacamole
- Low Carb Halloween Recipes
📖 Recipe
Low Carb Jack O'Lantern Dip
Ingredients
Equipment
Step-by-Step Instructions
- Set an oven rack about 6 inches below the broiler and preheat the broiler to high.
- Using an offset spatula or the back of a spoon, spread the softened cream cheese onto a broiler-safe plate or dish in a round pumpkin shape, about ½ inch thick. Make the edge slightly higher than the middle.
- Sprinkle the shredded cheddar over the cream cheese, leaving about a ½-inch border around the edge (the cheese spreads as it melts). Pile a little extra at the top to form the stalk.
- Arrange the finely chopped olives on top of the cheddar to make the jack o'lantern's eyes, nose and mouth. If your kitchen is warm, chill the plate for 10-15 minutes.
- Broil for 2-4 minutes, watching closely, just until the cheddar has melted. Add a couple of cucumber sticks at the top for a stem if you like, and serve immediately.
Nutrition
Video
Notes
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
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