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Low Carb Artichoke Jalapeno dip with Hilo Chips
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Low Carb Jalapeno Artichoke Dip

This kicky dip is the best of both worlds. The spicy peppers and cooling savory artichoke hearts make the perfect combination for charcuterie boards and a quick snack with low carb crackers or chips. Easy peasy 10 minute recipe.
Course Appetizer, Snack
Cuisine Keto, Mexican
Keyword 10 Minute Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings
Calories 383kcal
Author Brandy

Equipment

Ingredients

  • 14 oz artichoke hearts marinated in oil
  • 1-2 jalapenos * whole - depending on how spicy you want your dip.
  • 4 oz cream cheese softened
  • ⅓ cup mayonnaise
  • ½ cup Parmesan grated
  • salt & pepper to taste

Instructions

  • Drain artichokes and add to a blender or food processor with the jalapenos (stems removed). Pulse until roughly chopped. My peppers were leftover from Pad Thai night and already sliced. (You can do all of this by hand if you want).
  • Scrape into a mixing bowl with the rest of the ingredients and mix until completely combined. Taste and adjust seasonings if needed.
  • Serve with Hilo chips, veggies, low carb crackers or chips. See the post tips for ideas and recipes.

Nutrition

Serving: 1/4 recipe | Calories: 383kcal | Carbohydrates: 7g | Protein: 7g | Fat: 36g | Sodium: 849mg | Fiber: 2g | Net Carbs: 5g | Fat Ratio per Serving: 84.6% | Protein Ratio per Serving: 7.31% | Carb Ratio per Serving: 5.22%