DJ Foodielow-carb, low carb, sugar free, sugar-free, gluten-free, gluten free, primal, paleo

Bacon, Cheddar and Jalapeño Dip

Prep: 15 mins | Cook: 15 mins | Total: 35 mins | Servings:6


Bacon, Cheddar and Jalapeño Dip
Bacon, Cheddar and Jalapeño Dip
Bacon, Cheddar and Jalapeño Dip
I loved this dip. I LOOOoOOoOooOVED this dip!

The day that I made this dip, I also whipped up a batch of Spicy Cumin-Cheddar Crackers. As is common on the days I do my cooking sessions, I cook between 8 and 15 recipes, at the same time. In terms of determining which are my FAVORITES, it largely comes down to which recipes were gone at the end of the day.

THIS recipe, as well as the crackers, were totally gone. Vanished. Skeedoodled. Vamoosed. EATEN!

This recipe uses Jalapeños, which aren't THAT spicy. I also suggest cutting out the ribs and seeds, which further eliminates the heat. In the end, this dip has a mild kick. Obviously, if you'd like to omit the heat, omit the peppers. However, on the flipside, if you want to ADD heat, you can double the peppers, or you can use different peppers, such as the fiery habanero! Finally, a little bit of your favorite hot pepper sauce in the cheese base won't hurt anything at all. As you're mixing the base, add a bit of your favorite chili sauce, taste it and adjust seasoning before you top with cheese and bake!

. .
IngredientsCaloriesFatProteinCarbsFiberSA'sNet Carbs
2 tbsp (28g)  fat (olive oil, butter ... or even bacon fat!)2402400000
1 medium (110g)  onion, diced440110208
2 each (26.66g)  jalapeño chillies, seeds and ribs removed, finely diced8.16.361.58.7400.84
4 each (12g)  garlic cloves, minced16004004
8 ounces (227g)  regular cream cheese (not low fat)77777.313.78.8008.8
1/2 lb (227g)  cheddar cheese, grated and divided902.4374.36562.75002.75
1/2 cup (56.8g)  real bacon bits20012240000
1/4 bunch (25g)  cilantro, washed, large stems removed and chopped5.
1/2 tsp (1g)  cumin seed, ground3.
1/2 tsp (1g)  coriander seed, ground2.
salt and pepper, to taste0000000
Totals (of 6 Servings):2199.91188.36g95.73g29.06g4g0g25.06g
Per Serving:366.6531.39g15.96g4.84g0.67g0g4.18g *


  1. Pre-heat oven to 400 F.
  2. In a medium sauté pan, over medium heat, add your fat (bacon fat, butter, lard or olive oil), onions, garlic and diced jalapeños, along with a little bit of salt and pepper. Saute until the ingredients are soft and lightly colored (about 10 to 15 minutes). Remove and set aside.
  3. In a large mixing bowl, combine cream cheese, 1 1/2 cups of the cheddar cheese, bacon, cilantro, cumin, coriander and a bit of salt and pepper. Add the veggies and mix the ingredient thoroughly.
  4. Place the cream cheese mixture into an oven-proof casserole pan, or something roughly the size of a pie pan. Press the dip into the pan so that it's got a flat top. Top the dip with the remaining cheddar cheese.
  5. Bake the dip until the top is melted and lightly colored, about 15 minutes.
  6. Serve hot!

STANDARD FTC DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note, I only ever endorse products that are in alignment with my ideals and I believe would be of value to my readers.

* Learn More: More about this recipe and nutrition ...


Hi Haydee, a lot of people use pork rinds. Veggie sticks, cheese stick, pepperoni sticks, fingers and spoons are also all options. If you look through my site, you'll see I've got a few cracker and chip recipes, as well as some fun things you can do with melted cheese. I hope this helps! :)

 DJ  10/18/2014


Starting atkins for the second time, and I was wondering what can atkins dieters use instead of chips that low carb and atkins friendly.

 haydee  10/17/2014


Hi Ophelia! Sorry about the delay. Have you tried the crackers, yet? They’re FANTASTIC! Regarding the papadums … I’ve eaten LOADS of them in my life. I LOVE those things! Typically I’ve eaten the fried, but have had them baked and they are WONDERFUL! I haven’t had them since I’ve transitioned to low-carb. They’re only about 2 carbs per papadum, but … I can’t imagine eating only one. I’d eat ALL of them! They’re SOOO good! Regarding the fat … I don’t fear fat and actually think there are some really great fats out there. We need fat, so fat content is never a concern for me. The fact that they’re chick peas might be a bigger concern for me … being a legume … but it’s not a huge factor. Mostly … it’s just portion control. Tough to eat a small amount of those tasty things! ;)

 DJ  6/4/2014


I am so trying this recipe, it looks delicious! I'm such a crackers&cheese girl, and it's hard to get a good cracker these days when you're low carb dieting. But those pictures look awesome. As for a low(er) carb alternative to tortilla chips, ever try papadums? They're made with chickpea flour, so they're lower in carbs than corn. Plus you can bake them so they're zero fat. Higher in protein and iron and other good things. I guess the main down side is they don't stay crunchy long once dipped in salsa or queso. They are mad good with quac though. Anyway, just wanted to share that thought.

 Ophelia  5/16/2014


Elin, it makes sense that boiling the peppers would dilute the heat. Interesting thought! Ultimately, if you get rid of the seeds and membranes and use generally large peppers, it's not THAT spicy. All the dairy in it helps to subdue the heat. In any event ... any pain you may suffer is worth it. It's delicious! ;) Thanks for the tip! :)

 DJ  4/12/2014


Can't wait to try this recipe. I absolutely love jalapenos but have trouble with the heat. There is now a mild version of the jalapeno but will try this recipe with both. Also, did you know that if you boil the jalapeno (after removing seeds and membrane) for just a few minutes it will take some of the heat out of them. Just an FYI for those that do not like the heat.

 Elin  4/12/2014


Kari likes it hot! I don't see why not! ;)

 DJ  3/24/2014


Oh yes this is my new "Go To" with the seeds and maybe a habanero as well.....a little Tapatio and oh it sounds like heaven. i can see me thin slicing some avocado for the top as well once it is removed from the oven :)

 Kari  3/21/2014


Laura, when it cooled down to just below scalding ... I couldn't keep my fingers out of it! I REALLY think you'll enjoy it! ;)

 DJ  2/8/2014


This sounds totally delish. I am adding it to my list to try.

 Laura  2/8/2014