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This tastes like jalapeno poppers! A creamy, cheesy filling with green chilies and jalapenos with a cheesy special topping with almond flour is baked until warm and gooey.  It is not super-spicy.  Make it spicier by adding more jalapenos, if desired, or hot sauce. This stuff is addictive.  Everyone will want your recipe! I used canned jalapenos, so no danger of hurting your hands or fingers.  If you cannot tolerate spicy jalapenos….fry up chopped green peppers until soft and use that instead (make sure to remove all seeds first).

The best part of jalapeno poppers is the creamy, cheesy filling for this party dip which is so much easier to prepare and serve.

You could serve these with commercial low-carb taco chips, low-carb crackers, cut veggies as shown (celery would be good, too and even baby carrots, sliced cucumbers, etc.).  You could even use cheese chips made out of Monterey Jack cheese.

If you want to jazz it up even more, you could sprinkle cooked chopped bacon on top along with some finely minced jalapenos for color.  That would probably make a prettier dip, but we loved this recipe as written.

You may use fresh jalapenos, but I would roast them first.  Unless you cook them first the will still be a bit crunchy in this dip.  If you prefer not to cook them, then mince them finely before adding to the creamy dip. Canned jalapenos give the best flavor to this dip. 

This is a very easy appetizer that you can make ahead and bake on the day of the party.  People have successfully made low-carb tortilla chips from commercial low-carb tortillas.


16 oz cream cheese, softened (500 g)
  (I used a mix or regular and spreadable)
1 cup grated Monterey Jack cheese (250 mL)
1/2  cup mayonnaise (125 mL)
1/2  cup canned green chilies (125 mL)
1/4  cup canned jalapenos, chopped (60 mL)
  (you could use fresh jalapenos, finely minced instead)
1/2  cup grated Monterey Jack cheese (125 mL)
1/3  cup grated Parmesan cheese (75 mL)
  (in a can, or fresh)
1/4  cup almond flour (60 mL)
2 tbsp melted butter (30 mL)
1/2  tsp paprika (2 mL)


Preheat the oven to 400°F (200°C). 

In food processor, process cream cheese until smooth.  Add 1 cup (250 mL) grated Monterey Jack cheese, mayonnaise, green chilies and jalapenos; process.  Spread evenly in a 1-qt (1 L) casserole dish.

Topping: In small bowl, combine 1/2  cup (125 mL) grated Monterey Jack cheese, Parmesan cheese, almond flour and melted butter.  Sprinkle over top of cream cheese layer. Sprinkle paprika evenly over topping. Bake 25 to 30 minutes, or until golden brown on top.

Yield:  16 servings
1 serving
218.3 calories
7.0 g protein
20.5 g fat
0.5 g fiber
1.5 g net carbs

Another dip recipe you may enjoy:

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