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Jalapeno Popper Dip with Bacon

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Ingredients Method

Ingredients
  

  • Base:
  • 8 oz light cream cheese softened
  • ½ cup plain Greek yogurt or blended cottage cheese
  • ½ cup shredded cheddar cheese
  • ¼ cup shredded Monterey Jack or pepper jack
  • ¼ cup cooked sugar-free bacon chopped
  • ¼ cup canned jalapeños drained and finely chopped
  • 1 tsp minced garlic or ½ tsp garlic powder
  • ½ tsp smoked paprika
  • ¼ tsp Dijon mustard optional
  • Salt and pepper to taste
  • Topping:
  • 2 tbsp almond flour or crushed pork rinds
  • 1 tbsp grated Parmesan cheese
  • 1 tbsp melted butter
  • 1 tbsp crumbled bacon for garnish

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Lightly grease a small baking dish or oven-safe ramekin.
  3. Stir together cream cheese, yogurt, cheeses, bacon, jalapeños, garlic, paprika, mustard, salt, and pepper until smooth.
  4. If the dip feels loose from the canned jalapeños, add 1 tbsp shredded cheddar or 1 tsp almond flour.
  5. Spoon into the baking dish, smooth the surface, then sprinkle the almond-flour topping evenly.
  6. Bake 18–20 minutes until bubbly and golden.
  7. (Optional: Broil 1–2 minutes for a crisp crust.)
  8. Cool slightly and top with more bacon and jalapeño slices before serving.