Keto Spicy Creamy Corn Dip
Dive into indulgent flavor with this Keto Spicy Creamy Corn Dip, a low-carb twist on a classic favorite that’s sure to steal the spotlight at your next gathering. Instead of traditional corn, diced yellow squash or zucchini perfectly mimics the texture while keeping it keto-friendly. This rich and creamy dip combines softened cream cheese, sour cream, and a blend of cheddar and Monterey Jack cheeses for a velvety base, while jalapeño and smoked paprika deliver a tantalizing kick of heat and smokiness. Quickly baked to bubbly perfection and garnished with fresh cilantro, it’s the ultimate appetizer for dipping with pork rinds, cucumber slices, or colorful veggie sticks. Ready in just 25 minutes, this guilt-free, flavor-packed dip is a crowd-pleaser that balances spice, creaminess, and a satisfying crunch!
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Recipe Information
Ingredients
- 2 cups Yellow squash or zucchini (for keto-friendly corn substitute), diced
- 8 oz Cream cheese, softened
- 0.5 cup Sour cream
- 1 cup Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 1 medium Jalapeño, finely diced
- 1 tsp Garlic powder
- 1 tsp Paprika
- 0.5 tsp Smoked paprika (optional, for extra flavor)
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 1 tbsp Butter
- 2 tbsp Fresh cilantro, chopped (optional, for garnish)
- 1 bag Pork rinds (for dipping, optional)
Instructions
Dice the yellow squash or zucchini into small corn-sized pieces to mimic the texture of corn.
In a sauté pan, melt the butter over medium heat. Add the diced zucchini or squash and cook for 4-5 minutes until slightly softened and golden in color, stirring occasionally.
In a medium bowl, combine the softened cream cheese, sour cream, shredded cheddar cheese, shredded Monterey Jack cheese, garlic powder, paprika, smoked paprika (if using), salt, and black pepper. Mix until fully incorporated.
Fold the cooked zucchini or squash and diced jalapeño into the cheese mixture, stirring to combine thoroughly.
Transfer the mixture to a small ovenproof skillet or baking dish and spread it out evenly.
Preheat your oven to 375°F (190°C). Bake the dip for 10-12 minutes or until it’s hot and bubbly. Optionally, you can broil it in the last 1-2 minutes to achieve a golden, cheesy top.
Remove the dip from the oven and let it cool slightly. Garnish with fresh chopped cilantro, if desired.
Serve warm with keto-friendly dippers such as pork rinds, cucumber slices, or bell pepper strips.
Nutrition Facts
Calories |
3445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 268.6 g | 344% | |
| Saturated Fat | 148.1 g | 740% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 903 mg | 301% | |
| Sodium | 8121 mg | 353% | |
| Total Carbohydrate | 48.2 g | 18% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 26.9 g | ||
| Protein | 218.0 g | 436% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 2259 mg | 174% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1918 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
