Keto Jalapeno Poppers Dip

Keto Jalapeno Poppers Dip

Author: Sarah Cook

Servings: 10


  • 1 cup cashews

  • 4 1/2 cups water divided

  • 4 cloves garlic chopped

  • 2 jalapenos seeds and ribs removed, diced

  • 2 green onions sliced

  • 4 strips bacon cooked and chopped

  • 1/4 tsp smoked paprika

  • kosher salt to taste


  1. In a deep vessel, cover cashews with 4 cups of water. Let soak for 2-12 hours. If you are using a food processor or conventional blender, 12 hours is best.

  2. Drain the cashews, and place them in a food processor or high-powered blender along with 1/2 cup of water. Pro tip: f you are using a food processor, you’ll want to make sure the 1/2 cup of water is pretty hot.

  3. Blend, blend and blend until the cashews are incorporated and silky smooth. A food processor will likely take about 5 minutes and require a lot of pauses to scrape down the sides. A Vitamix still needed almost 2 minutes, and I scraped the side down once.

  4. Preheat the oven to 400 degrees F.

  5. Combine the cashew cream with the rest of the ingredients (reserve a few slices of green onions), and place in a small oven-proof baking dish.

  6. Bake for 10 minutes or until the top is golden brown. Sprinkle with reserved sliced green onions.

Recipe Notes

Serve with sliced fresh veggies, a topping for baked potatoes, or a garnish for roasted vegetables.

Nutrition Facts

Amount Per Serving (4 tbsp)

Calories 111 Calories from Fat 81

% Daily Value*

Total Fat 9g 14%

Saturated Fat 2g 10%

Cholesterol 5mg 2%

Sodium 66mg 3%

Potassium 120mg 3%

Total Carbohydrates 4g 1%

Dietary Fiber 0g 0%

Sugars 0g

Protein 3g 6%

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