These Keto Spicy Artichoke Dip Jalapeno Poppers definitely raise the bar. They are an easy, delicious, one-way ticket to an incredible flavor adventure that you won't want to come back from anytime soon!

I LOVE jalapeno poppers. If you don’t, my best guess is you haven’t tried them yet. They’re one of my favorite savory treats for game time, or anytime really.

These jalapeno poppers are spicy, creamy and have a hint of smoky taste from the chili powder. The bacon gives it an added pop of salt and longer bake time really helps the flavors sink in.

And if you’re new to a Keto/low carb lifestyle you might not know how easy it is to replace the carby breading from a traditional Jalapeno Popper with bacon, or just leave the coating off altogether!

For this recipe, we’re seriously going to take things up a notch. It started out with a yummy artichoke dip I was working on. I knew I wanted to put jalapenos in the dip. Then I had a crazy idea...

....Put the dip in the jalapenos!

These are larger jalapenos than I normally see in the store so you may need to pick up a few extra if you can only find smaller ones. These are about 4 inches long and 1 ½ inches wide.

Keto Spicy Artichoke Dip Jalapeno Poppers

Name: Keto Spicy Artichoke Dip Jalapeno Poppers
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 3 ounces finely chopped and drained canned artichokes; 4 ounces cream cheese, cut into cubes; 1/4 cup mayo; 1 tablespoon finely chopped white onion; 1/4 cup pepper jack Cheese, shredded; 1/4 teaspoon chili powder; 1/8 teaspoon garlic powder; Salt, to taste; 6 large jalapenos; 12 slices bacon

I love to make and eat dips, but one question I often get is...what do you dip in it?

My answer is simple: Pork Rinds, veggies, or just use a fork! I think those are the best low carb dipping options, but if you have more ideas PLEASE let me know!

This dip is totally great on its own as well. Actually, we had to remake it for this recipe because we taste tested the dip with pork rinds and ended up eating the whole bowl!

Here are the macros for one large popper:

Calories: 146 Calories
Total Carbs: 3.6g
Fiber: 1.4g
Net Carbs: 2.2g
Protein: 5.7g
Fat: 11.6g

Okay fine...after we realized there wouldn’t be enough leftover for these artichoke dip stuffed jalapeno poppers, we added more cheese and threw the dip in the airfryer to bake up (game changer by the way).

Anyway, this awesome recipe won’t take you long at all. It was a big hit in my home, and I hope it is in yours too!

P.S. If you're not used to working with raw jalapenos, you may want to be cautious when cutting them.

The outside flesh usually has a more mild flavor, but the core and seeds are spicy. The oil you feel when you cut into it can cause skin irritation and burning.

I like to use gloves especially since I have two young children, just to be on the safe side.

Washing your hands well afterward, avoid touching your face and removing seeds with a spoon may help if you decide not to use gloves.

Here's how to make it!

Keto Spicy Artichoke Dip Jalapeno Poppers

★★★★★

5 from 1 review

Author: Hey Keto Mama
Total Time: 50 minutes
Yield: 12 poppers 1x

Print Recipe

Description

Ingredients

Scale

3 ounces finely chopped and drained canned artichokes

4 ounces cream cheese, cut into cubes

¼ cup mayo

1 tablespoon finely chopped white onion

¼ cup pepper jack Cheese, shredded

¼ teaspoon chili powder

⅛ teaspoon garlic powder

Salt, to taste

6 large jalapenos

12 slices bacon

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Instructions

Preheat Oven to 400. In large bowl place chopped artichokes and cream cheese. Microwave for 30-45 seconds until cream cheese is melted. Mix.

Add mayo, onion, cheese, chili powder, garlic and desired amount of salt. Mix until combined.

Cut jalapenos in half and remove veins and seeds. Rinse.

Place about 1 tablespoon of dip mixture into jalapeno. You may need slightly less for smaller jalapenos.

Wrap each stuffed half with bacon and place on baking sheet. Bake for 30 minutes until jalapenos are tender and bacon is crisp. You may need to reduce time if using smaller peppers or thinner bacon. Check oven after 15 minutes to determine how much longer yours need to cook.

Notes

Artichokes are about half a 13.5 ounce can, drained

I used a sprinkle of seasoned salt for added flavor but consider that bacon will also add salt

Jalapenos were about 4 inches long by 1.5 inches wide. You may need more if yours are smaller.

Since I used larger peppers, my cook time was 30 minutes. For smaller peppers or thinner bacon, you may need to reduce time by 10 minutes. Check at the half way point and determine how much longer yours need to cook.

If you decide to make dip alone it easily doubles and freezes.

Nutrition is for ONE serving of 1 bacon wrapped popper.

Please note that I am not a certified nutritionist. Any nutritional information that is discussed or disclosed in this post should only be seen as my best amateur estimates based on NET carbs. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator.

Prep Time: 20 minutes
Cook Time: 30 minutes
Method: Bake