Jalapeno Popper Dip

One of my favorite things to have for dinner is a good dip. When my husband and I first started a keto diet I thought my dip loving days were over. You can't eat dip without chips! Ugh! I suffered for the first month thinking, "Celery is not a good replacement for chips...at all." 

Well, I still don't think it is, BUT bell peppers are a GREAT replacement. I dare say I like them better with certain dips then chips. With the Jalapeno Popper Dip the sweetness from the red and yellow peppers really compliment the hot in the dip, giving it a really good balance. 

My husband and I like a lot of heat in ours so we put in 2 habanero peppers with our jalapenos. I did seed the habanero peppers but did not seed the jalapenos. I don't recommend this unless you want a dip that will clear out your sinuses. Next time I will use 1 habanero and seed everything. That should give the right amount of heat without being too much.

I also used my food processor to cut up the peppers. When taking care of a toddler I don't like taking the chance of having those kind of spicy peppers on my hands in case I don't get it all washed off. I would hate to have habanero peppers on my hands and my son fall and get hurt and have to wash my hands 5 times while he screams because I can't pick him up right away.

 Also, lets be honest, I'm lazy and hate chopping vegetables so this is just WAY easier.

Also, don't forget the cheese. LOTS of cheese. Really with this dip, the more the better.

Jalapeno Popper Dip

Ingredients

8 jalapenos
1 habanero pepper
3 eight ounce packages of cream cheese
1/2 cup mayonnaise
1/2 cup sour cream
1 1/2 cups shredded cheddar cheese, separated
Celery for dipping
Red, green, and yellow peppers for dipping

1. Preheat the oven to 400 degrees. Seed and dice jalapeno peppers and habanero pepper.

2. Combine in a large bowl jalapeno peppers, habanero pepper, cream cheese, mayonnaise, sour cream, and 1/2 a cup of cheddar cheese. Mix well.

3. Transfer dip into a baking dish. Top with the rest of the cheddar cheese.

4. Bake for 12-15 minutes until cheese is bubbling and slightly brown.

5. Enjoy!