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!
Nutrition
Nutrition Facts
Keto Dip with Green Chiles
Amount Per Serving
Calories 85Calories from Fat 75
% Daily Value*
Fat 8.3g13%
Carbohydrates 1.8g1%
Fiber 0.3g1%
Protein 2.7g5%
*
Nutritional values are estimates only and do not include carbs from sugar alcohols.
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