Low Carb Cheese Dip
Play Around with the Flavors by Adding Different Foods to this Creamy Dish
Ingredients
- 8 oz Block of Monterey Jack Cheese
- 8 oz Block Sharp Cheddar Cheese
- 2 T Butter
- 10 oz Summer Sausage
- 1/2 Small Sweet Onion
- 1 Small Jalapeno Pepper
- 1 T Cumin
- Salt & Pepper, To Taste
- 8 oz Block Cream Cheese, Softened
- 1/2 C Heavy Whipping Cream
- 1 C Roasted Red Peppers or Rotel
- 1 Small Can Sliced Black Olives
- 1 Head of Broccoli
- 1 Package Low-Carb Tortillas
- 2 T Taco Seasoning
Instructions
- Shred both blocks of cheese and set aside. Heat a large skillet on medium-high heat
- Cube the summer sausage and then dice the onion and jalapeno
- Melt the butter in the skillet and then add the sausage, onion, and jalapeno
- Begin adding the cream cheese in blocks once the onion and jalapeno are soft and fragrant. Turn the heat down to medium -ow
- Slowly add the heavy cream while stirring the cream cheese into the sausage and veggies.
- Next, add the shredded cheese, roasted peppers (or Rotel), and olives stirring well to combine
- Add a little more cream at this stage if you find the dip is too thick. Test the seasoning level and adjust as needed. Then turn the heat down to low
- Preheat the oven to 425 degrees. Cut the low-carb tortilla into wide strips, spraying each side with a little oil, and season each side with a little taco seasoning
- Place each tortilla strip on a baking sheet and bake for about 5 minutes or until the tortilla is crisp
- Meanwhile, wash and cut the broccoli
- To finish, pour the dip into a pretty vessel and add the tortilla crackers and broccoli for dipping