Jalapeño gives this cheesy dip a kick, use more if you like it spicy and a bit less to keep it milder. We served ours with our Spicy Nacho Cheese Chips so be sure to keep a stash of these in your pantry!
Prep Time: 5 minutes
Cooking Time: 45 minutes
2 strips of bacon, cooked & crumbled
2 cups full-fat sour cream
4 tablespoons plain cream cheese
1 cup shredded cheddar cheese
1 6-ounce can of shredded chicken breast, drained
½ medium jalapeño, minced
1 teaspoons sea salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 whole scallion, minced
Toppings: ¼ cup shredded cheddar cheese
½ medium jalapeño, sliced
Serve with: 2 bags of Real Ketones Spicy Nacho Cheese Chips
Preheat oven to 350 degrees Fahrenheit.
Mix all ingredients except toppings and chips in a large bowl and then transfer to an oven-safe baking dish.
Arrange toppings (shredded cheese and jalapeño slices) on top.
Bake in the oven until hot and bubbly, about 35-45 minutes (less time for more shallow dishes, more time for deeper dishes).
Remove from the oven.
Serve warm with chips.
Store any leftovers in a glass container in the fridge for up to 3 days.
Net Carbs: 4