This beef nacho dip is an easy and comforting recipe that is perfect for entertaining. Low carb, keto, LCHF and gluten free recipe.
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So… you know when you tuck something away, meaning to go back to it later – and that later date turns out to be much later than intended?!? I'm afraid I have to confess that's what happened with the wonderful book Keto For Life, written by Mellissa Sevigny – the author behind the fantastic blog I Breathe I'm Hungry. It might just have been released seven or eight months ago… oops… sorry guys!
The book has GORGEOUS photography that will really inspire you to want to try every one of the 160+ recipes! The author also gives some great advice on making keto work for you, how to make keto easy when cooking for a family (whether they follow a low carb diet or not!), how to stay keto when entertaining friends or family, and much more.
Mellissa's Easy Nacho Dip really caught my eye – because it did actually look easy! Cream cheese, shredded cheddar, and salsa. Basically all microwaved together and it is ready to serve! She also suggested adding some cooked chorizo or ground beef – and then I was really sold!
I did make a few changes to her recipe though. I ended up seasoning the meat with my go-to Mexican Dry Rub blend, and then adding the other ingredients to the skillet rather than microwaving them. Oh, and I added a few diced pickled jalapeños because – well – because I love spicy food! But despite these alterations, the simple theory behind the dip is the same. So try it, you're going to love it!
How to Make a Low Carb Nacho Dip
To prepare this low carb nacho dip, brown the ground beef in a large skillet. Drain the excess liquid, then stir in some ground cumin, dried oregano and paprika.
Add a brick of cream cheese, and continue to cook over a low heat until it starts to melt. Add in some salsa (you can make your own – Mellissa has a great recipe in the book) or use store-bought – but just check the carb count and buy the one that is the lowest. I recommend Green Mountain Gringo salsa which you can buy online from Netrition.
By the way a good salsa is a great way to add fantastic flavor for minimum effort – it's the key ingredient to my Quick Cook Bacon Jam recipe – well, apart from the bacon, that is!
Next, add some shredded cheese (I used a Mexican blend) and some diced pickled jalapeños, and continue to cook until the dip has formed. At this point you could test for seasoning but I found that I didn't need to add any salt or pepper.
Transfer to a serving bowl and serve warm. Enjoy the dip with raw veggies such as cucumber, celery and bell pepper – or as Mellissa suggests – pork rinds! And you know how much I love pork rinds!
- 1 lb ground beef
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 8 oz brick of cream cheese
- ¾ cup shredded cheese
- ½ cup salsa
- 2 tbs diced pickled jalapeños
- Brown the ground beef in a large skillet. Drain the excess liquid, then stir in the cumin, dried oregano and paprika.
- Add the cream cheese, and continue to cook over a low heat until it starts to melt. Add the salsa, shredded cheese, and jalapeños, and continue to cook until the dip has formed.
- Taste for seasoning and add salt and pepper if necessary.
- Transfer to a serving bowl and serve warm.
4g net carbs per serving (one sixth of the whole recipe)
Nutrition InformationYield 6 Serving Size Sixth of the recipe
Amount Per ServingCalories 373Total Fat 31gSaturated Fat 14gCholesterol 106mgSodium 413mgCarbohydrates 4gNet Carbohydrates 4gFiber 0gSugar 2gProtein 18g
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