Bacon, Cheddar and Jalapeño Dip

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

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
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!

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