Jalapeño Artichoke Dip

Jalapeño Artichoke Dip
Authored By Chef Sarah Steffans 0 Comment(s)

Jalapeño Artichoke Dip

Serves 8



 16 ounces of cream cheese

1 14-ounce can of artichoke hearts

1 tablespoon of raw apple cider vinegar

1 jalapeno, seeded and minced

½ tsp. sea salt

1 tsp. garlic powder

1 tsp. dried dill

2 whole scallions, minced



 Add all ingredients to a food processor and pulse until all is combined and creamy.  You may need to scrape the sides of the bowl once or twice to ensure everything is mixed well.

 Serve with Real Ketones Chips.





Calories:  123

Carbs: 6

Net Carbs:  5

Protein:  3

Fat:  10



Leave a comment

Please note, comments must be approved before they are published

Scroll To Top