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!
PrintKeto Cheesy Chorizo Dip
- Yield: 16 1x
Ingredients
- 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
Instructions
- Brown chorizo in pan over medium heat and drain grease
- Shred cheese and set 1/2 cup aside
- Mix remaining cheese in bowl with jalapenos, scallions, cilantro and chorizo
- Place mixture into baking dish (I used an 8×8)
- Top with reserved cheese and bake at 400 for 10 minutes until bubbly, broil until brown
- Enjoy with pork rinds!
Karly says
May 16, 2017 at 2:28 pmOkay, no judgement– but I could totes eat this with a spoon. Add it to the keto treasure chest!
Sam says
May 17, 2017 at 9:04 amNo judgement at all! (It actually is super yummy with a spoon!) Thanks so much for your kind words 🙂
Meredith Draughn says
September 29, 2017 at 1:00 pmOkay odd question but what do you dip in this that is keto friendly?
Sam says
October 3, 2017 at 11:08 pmI like to use pork rinds
Brenda says
August 13, 2018 at 9:09 pmCabbage chips.
Alyssa says
March 7, 2018 at 9:34 pmWould this keep in a small crock pot if I just skipped baking it and brought it to work? I’d plug it in for a few hours on low. Please say yes, it’s my nightshift group’s weekend to bring in a potluck and this looks so delicious!
Sam says
March 7, 2018 at 10:17 pmI think that would work! 🙂 Just make sure you cook it in the skillet first and drain the grease
Tracy says
May 21, 2018 at 8:13 pmThis recipe was delightful! Thanks so much for creating & sharing!
★★★★★
Sam says
May 22, 2018 at 8:20 amThank you so much! I’m glad you enjoyed it!
Brooke says
September 4, 2018 at 7:30 pmThis was so yummy! Also very easy to make and very keto. Thanks for the recipe!
★★★★★
Kesha says
March 21, 2019 at 6:58 pmAll these pictures of your dishes look delicious, but how can I get the actual recipes? All I see is the pictures of food and your comments about each dish!
Sam says
March 21, 2019 at 8:32 pmSo sorry there was an issue with the recipe card which is fixed now.