Keto stuffed jalapeños and ranch dip
Course: MainCuisine: Ketogenic, gluten free, low carbServings
12
servingsPrep time
15
minutesCooking time
10
minutesIngredients
- Stuffed jalapeños
6 Jalapeño peppers
4 oz Cream cheese, unflavored
1/2 cup Grated cheddar cheese
4 slices Bacon, finely chopped
1/2 tsp Onion powder
1/2 tsp Garlic powder
1/2 tsp Taco spice mix
1/2 tsp Black pepper- Ranch dip
1/2 cup Sour cream
1/2 cup Mayonnaise
2 tbsp Lemon juice
2 tbsp Finely chopped fresh parsley
2 tbsp Finely chopped fresh chives
1/2 tsp Garlic powder
1 tsp Onion powder
1/4 tsp Hot paprika powder
1 tsp Salt
1/2 tsp Black pepper
Directions
- Stuffed jalapeños
- Heat the oven to 400F.
- Wash the jalapeños, cut them half lenghtwise and remove seeds with a spoon.
- Chop the bacon into tiny bits and sauté in a pan over medium heat until crisp.
- Mix in a bowl cooked bacon, creame cheese, taco spice, black pepper, onion and garlic powder.
- Set jalapeños on a baking tray lined with parchment paper.
- Fill jalapeños halfway with bacon-cream cheese filling .
- Add grated cheddar on top of each jalapeño .
- Bake about 10 minutes until cheese is melted and slightly brown.
- Ranch dip
- Mix well in a bowl sour cream, mayonnaise, lemon juice, parsley, chives, garlic and onion powder, hot paprika powder, salt and pepper. Set to fridge waiting to serve.