We served this Keto Dip with Green Chiles with pork rinds for an epic crunch, but feel free to use your favorite keto tortilla or cracker as well.
This Keto Dip with Green Chiles is our new #1 favorite snack. It’s perfect for movie nights, super bowl parties, and everything in between. It’s also the perfect way to kick off one of our favorite Cast Iron Keto traditions, 5-Ingredient February.
All February long we’ll be posting easy delicious keto recipes that you’ll only need 5 ingredients (or less) to make. (Not including pantry staples i.e., oil and spices).
With the super bowl coming up, we couldn’t think of a better way to begin our annual celebration of simplicity than this amazingly delicious Keto Dip with Green Chiles.
This recipe actually only has 4 ingredients plus a few staple spices. You’ll need:
- diced green chiles
- cream cheese
- sour cream
- Mexican blend shredded cheese
We love creating and posting recipes like this because it allows us folks living the keto lifestyle to have options for what are traditionally tortilla and/or potato chip occasions. It can be extraordinarily frustrating to go to a party of some sort and be regulated to the veggie tray.
There are so many instances in which we gather around a communal table and spend time with the people that are most important to us. So recipes like this allow us to share in the camaraderie without feeling left out. In fact, this dip is so extraordinarily delicious you might convert some of your non-keto friends to join you in your keto journey.
The chiles we used in this recipe were bought from a little market that specialized in local and organic products. They were in the produce section in a Ziploc bag with the word “HOT” written in sharpie on the front. Canned green chiles are always an option too if you can't find fresh roasted ones. BUT, if you’ve got access to fresh we highly recommend it!
Keto Dip with Green Chiles
- 1 ¼ cups diced green chiles 280g
- 8 ounces cream cheese
- 1 cup sour cream
- 3 cups Mexican blend shredded cheese
- ½ teaspoon garlic salt
- ½ teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon salt
- Preheat oven to 350° F.
- Combine all of the ingredients except for half of the Mexican blend cheese in a cast-iron skillet (we used an 8″ but a 10″ or 10.5″ will work as well). Top with remaining cheese and transfer to the oven.
- Bake for 20-25 minutes until the top is bubbly. Serve with your favorite keto chip, we used pork rinds!