This hot bacon dip is low carb, LCHF, keto – and SPICY!
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Like many low-carbers, I love bacon. I eat a lot of bacon. It makes me HAPPY to eat bacon. So if you’re looking for a new dip for entertaining, game day – or even as an appetizer, try this hot bacon dip! It’s high in fat, yes – but most low-carbers don’t have to worry about that! It’s creamy, cheesy, comforting, and spicy. That works for me as a combination!
I love this recipe so much that I made this recipe video. Please watch it to see how easy it is – or scroll down for the full directions and a printable recipe card. You’re going to love this!
Mix together the following in a large bowl: softened cream cheese, shredded cheese (I used my favorite Italian blend), sour cream, chopped cooked bacon, fresh chopped parsley, chopped jalapeño (mine was red as it came off my homegrown plant – but a green one would work well too – although it would be spicier!), and black pepper.
Spoon the mixture into a small baking dish and smooth it over. Bake in a preheated oven for 20-25 minutes, or until the top is starting to turn brown.
Let the dip cool for a few minutes before serving. Cucumber, celery, jicama sticks, and low carb tortilla chips are great for dipping! Note: the whole jalapeño is just a joke – I didn’t really use it for dipping!Spicy Hot Bacon Dip #lowcarb #LCHF #keto Click To Tweet
- 8 oz block cream cheese softened
- 8 oz (2 cups) shredded cheese (eg Italian blend)
- 8 oz sour cream
- 10 slices cooked bacon chopped
- ¼ cup fresh chopped parsley
- 1 fresh jalapeño deseeded and finely chopped
- black pepper
- Preheat the oven to 350F.
- Mix all the ingredients together in a large bowl.
- Spoon the mixture into a small baking dish and smooth it over.
- Bake for 20-25 minutes, or until the top is starting to turn brown.
- Let the dip cool for a few minutes before serving.
6g net carbs per serving
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