Jalapeno Popper Dip with Bacon

Jalapeño Popper Dip with Bacon

This is quick to make, low-carb, and totally keto-friendly.

Each serving’s about 2g net carbs and full of protein and healthy fat. It’s rich, so a few bites go a long way.

Ingredients:
8 oz cream cheese, softened
½ cup Greek yogurt (or sour cream)
½ cup cheddar cheese
½ cup Monterey Jack
4 slices cooked bacon, crumbled
2–3 tbsp canned jalapeños, chopped
1 tsp garlic powder
1/4 tsp smoked paprika
Salt + pepper

Directions

1. Mix everything together in a bowl.
2. Spread into a small baking dish.
3. Bake at 375°F (190°C) for about 20 minutes, until hot and bubbly.
4. Serve with pork rinds, celery, or Quest chips.

Makes about 6 servings (around ¼ cup each).
Creamy, satisfying, and reheats well — enjoy in moderation!

Full printable version here: https://www.mydiabeticplate.com/jalapeno-popper-dip-with-bacon/