Clearly, I have an issue with jalapenos. My issue is, I love them! I love to grow them and then either dehydrate them and make them into Jalapeno Salt or preserve them into my 20 Minute Pickled Jalapenos or as a hearty casserole in Low Carb Chicken Jalapeno Popper Casserole. Low Carb Jalapeno Popper Ranch Dip is just another delicious way to eat this gorgeous and tasty pepper.
Low Carb Jalapeno Popper Ranch Dip is a delicious party food that is served warm with a side of crispy vegetables or crunchy pork rinds as a low carb option, or any kind of crackers or tortilla chips.
Low Carb Jalapeno Popper Ranch Dip is a quick way to enjoy the jalapeno poppers we have come to love, but without all of the stuffing and wrapping normally required. This is what you could call a deconstructed jalapeno popper. It has all of the spiciness of jalapenos, the smoothness of the cream cheese, yummy ranch flavor, smoky bacon and of course, gooey cheese. It would fall under the cheese dip category, but is so much more than that.
This is considered a Low Carb appetizer, but not because it is “diet”. In fact, all of the ingredients used to make this, are crowd favorites and probably in your fridge right now. Let’s start with the cream cheese. Use full fat for the most flavor and least carbs. There really isn’t much you would need to say about bacon, come on! Bacon people! Loads of bacon! You can use any type of grated cheese, but make sure it isn’t diet cheese, because that doesn’t melt very well. If you are going to the trouble to make something that looks this gorgeous, it needs have the flavor to back it up. This does, my friends, this does!
Low Carb Jalapeno Popper Ranch Dip is the best of a jalapeno popper, but deconstructed into a gorgeous hot dip that is always eaten up right away! An absolute favorite!!
This is a recipe that I consider quick and easy. The only thing you will need to cook before assembling this dip, is bacon. Make sure you have cooked the bacon enough, so that when cooled, it is nice and crunchy. You can even make up a batch of bacon for breakfast and set extra aside to use in this recipe later in the day. You can choose to go with prepackaged bacon bits, but truly the best, deepest flavor, comes from bacon you cooked and crisped up yourself.
Come on, let’s get a batch of this delicious Low Carb Jalapeno Popper Ranch Dip in the oven!! Start by cooking bacon if you don’t already have some ready. I place 8 or so pieces of bacon onto a foil lined cookie sheet and bake it in the oven at 350 degrees until done. Remove the bacon to a paper towel to drain. Let the baking sheet cool as well, drain off the fat into a container (to use another time) then roll up the foil and toss it in the trash. Easy peasy, no bacon greasy…… all over the stove top.
Okay, let’s talk about jalapenos for a minute. There are people who don’t eat jalapenos because they think they are too spicy. What you need to understand is, you can control the heat. If you pick larger jalapenos, they are less hot than smaller jalapenos. When you chop them up, remove the seeds and areas of whitish membrane, this is where the heat comes from. So, if you want it spicier, leave some seeds and inner whitish membrane in, if not, take them out. This is my public service announcement for the day, “If you have gloves at home, put these on before slicing or chopping any hot pepper”. The oils from the peppers will want to stay on your hands, even if you wash them. This means later, if you touch any mucus membranes or YOUR EYE (like my cameraman, lol) you will feel the burn!
Okay, now preheat your oven while you assemble the dip. You will want to make sure your cream cheese is at room temperature so you can easily mix it with the other ingredients. If it is too firm, put it into the microwave on “soften” or just heat it for 10 seconds at a time until it is soft enough to stir. Now add in the sour cream, ranch dip and stir well. Add in chopped jalapenos, grated cheese, chopped bacon and cayenne pepper. Stir this mixture until all of the ingredients are well incorporated. Then transfer the dip into a greased, shallow, baking dish. Sprinkle the remaining cheese on top and pop into the oven. When it comes out of the oven, it should be hot and bubbling. You can sprinkle additional chopped bacon and chopped jalapenos on top for added eye appeal. Now, it’s time to eat!!
Low Carb Jalapeno Popper Ranch Dip
- 2 8 ounce softened, cream cheese
- 2/3 cups sour cream
- 1-1/2 cup Ranch Salad Dressing (not powder, you want the pourable kind)
- 3 cups shredded cheese save 1 cup for topping
- 8 pieces cooked and chopped bacon make it crispy
- 3/4 cup chopped jalapenos
- 1/2 tsp cayenne
- Preheat oven to 350 degrees. Grease a shallow, 1 quart baking dish.
- If cream cheese is not softened, place in microwave on "soften" or microwave in 10 second increments to soften the cream cheese enough to stir.
- Stir together softened cream cheese, sour cream and Ranch Dressing in a medium sized bowl, until smooth.
- Add the cheddar cheese, chopped jalapenos, chopped bacon pieces and cayenne to the cream cheese mixture. Make sure all ingredients are well incorporated.
- Pour cheesy mixture into a prepared baking dish. Sprinkle with remaining 1 cup of shredded cheese and place into the preheated oven, uncovered for 30 minutes.
- After 30 minutes, the dip should be bubbling and cheese melted. You can add additional chopped back and chopped jalapenos to the top before serving. Enjoy!!
Low Carb Jalapeno Popper Ranch Dip is a favorite in my family. It doesn’t matter if those partaking in this dip are not following a low carb diet, they won’t know this is low carb anyway, its that good! You can serve this with celery sticks, zucchini spears or even cauliflower bites. I like to eat it with plain pork rinds, but if I am serving this at a party, I also include tortilla chips, pita chips or crackers. Whip up a batch of this delicious dip, then place it on the coffee table with other goodies and enjoy a movie or a night of great fellowship.
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