Keto Cheesy Chorizo Dip

This Keto Cheesy Chorizo Dip is a hearty dish full of bold flavor, spice and everything nice! The best part? Less than 1 carb per serving!

Oh. My. Wow.

I think I just created my new favorite dip.

I’m a big dipper (check out my Low Carb Cinnamon Cheesecake Dip for a dessert dip!), and I love to skip the chips with Pork Rinds (don’t we all?) but a lot of pre-made dips are way too high in carbs for the average Keto eater.

The idea for this recipe came just a couple of weeks ago when I was still pregnant with Maya (spoiler alert: if you haven’t heard the news yet…she’s here!!).  We went out to get dinner at our favorite Mexican place to try to kind of help things along…(Mexican food getting labor started may just be an old wive’s tale, but it sure is a delicious one!) and out of the blue my husband ordered a side of Chorizo dip.

It looked good. It tasted AMAZING. But I knew that we could make it even better ourselves.

Keto Cheesy Chorizo Dip

If you haven’t tried Chorizo, you’re definitely missing out. It’s the star of this recipe, and one of my new favorite things!

Chorizo is a highly seasoned, spicy sausage that from Spain or Mexico. It’s not quite like anything I’d ever tried…but I fell in love INSTANTLY.

You can get it at any Walmart, and it only comes to 1 carb per serving.

This recipe is very easy to make and only requires Monterry Jack Cheese, Chorizo, Jalapenos, Scallions, and Cilantro.

One thing to definitely keep in mind when you’re putting this recipe together is that pan-cooked Chorizo can make a LOT of grease…like…too much, even for someone enjoying a Low Carb, High Fat Diet. So be sure to strain it before you bake it!

Keto Cheesy Chorizo Dip

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★★★★★

5 from 3 reviews

• Author: Hey Keto Mama
• Yield: 16 1x

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Ingredients

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• 12 ounces chorizo
• 1 pound monterrey jack cheese
• 2 tablespoons diced pickled jalapenos
• 2 scallions, sliced
• 3 tablespoons chopped cilantro
• Additional cilantro and lime wedges for serving

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Instructions

1. Brown chorizo in pan over medium heat and drain grease
2. Shred cheese and set 1/2 cup aside
3. Mix remaining cheese in bowl with jalapenos, scallions, cilantro and chorizo
4. Place mixture into baking dish (I used an 8×8)
5. Top with reserved cheese and bake at 400 for 10 minutes until bubbly, broil until brown
6. Enjoy with pork rinds!