Mexican · Dinner
Chorizo and Cheese Dip (Keto)
Warm dip built on melted cheese and browned Mexican-style pork chorizo, loosened with cream cheese and sour cream instead of flour-thickened bases. Fire-roasted tomato and jalapeño add heat, while cauliflower florets replace tortilla chips for scooping, keeping the whole plate low in carbohydrate and high in fat.
$5
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
562Calories
29.8gProtein
44.8gFat
9.2gCarbs
3.4gSugar
3.1gFiber
1089mgSodium
152mgChol
20.2gSat Fat
582mgPotassium
381mgCalcium
2.5mgIron
2.8mcgVitamin B12
28mgVitamin C
low-carb
gluten-free
keto
Instructions
1
Prep
Dice the onion and jalapeño, mince the garlic, shred the Monterey Jack, and cut the cauliflower into small florets.
2
Heat the olive oil in a small skillet over medium heat for 3 minutes, cooking the onion, garlic and jalapeño until the onion turns translucent.
3
Add the chorizo to the skillet, breaking it up with a spoon, and cook over medium heat for 6 minutes until no pink remains and fat renders.
4
Stir in the cream cheese, canned tomatoes and cumin over low heat for 2 minutes, then fold in the Monterey Jack and sour cream until glossy.
5
Plate
Spoon the dip into a warm bowl, scatter cilantro over the top, and arrange the roasted cauliflower florets alongside for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7 oz420g fresh Mexican-style pork chorizo, casing removed
- 4 oz114g cream cheese, softened
- 3 oz86g Monterey Jack cheese
- 6 tbsp45g, about a fifth of a 14.5 oz can canned tomatoes
- 2 tbsp2 tbsp sour cream
- 11 small jalapeno
- 1/2 tsp1/2 tsp ground cumin
- 2 tbsp2 tbsp onion
- 2 clove2 clove garlic
- 2 tsp2 tsp olive oil
- 2 tbsp2 tbsp cilantro, for garnish
- 7 oz200g cauliflower florets, for roasting
