Keto Jalapeno Poppers Dip
Author: Sarah Cook
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
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.
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.
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.
Preheat the oven to 400 degrees F.
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.
Bake for 10 minutes or until the top is golden brown. Sprinkle with reserved sliced green onions.
Serve with sliced fresh veggies, a topping for baked potatoes, or a garnish for roasted vegetables.
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%
Protein 3g 6%