Paleo Homemade Chili Cheese Dip
Indulge in the rich, creamy goodness of this Paleo Homemade Chili Cheese Dip! This recipe takes a healthy twist on the classic comfort food, using wholesome, dairy-free ingredients like coconut milk and nutritional yeast to create a luscious "cheese" sauce that's packed with flavor. Loaded with tender ground beef, fire-roasted tomatoes, and a kick of spice from jalapeño and chili powder, this dip is a crowd-pleaser that’s both hearty and Paleo-friendly. Perfect as an appetizer or game-day snack, it pairs beautifully with fresh veggie sticks or grain-free chips, making it a guilt-free indulgence. Ready in just 45 minutes and serving up to six, this dip is easy to whip up and impossible to resist!
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Recipe Information
Ingredients
- 2 tablespoons Coconut Oil
- 1 pound Ground Beef
- 1 medium, diced Onion
- 3 minced Garlic Cloves
- 1 medium, diced Red Bell Pepper
- 1 diced Jalapeño
- 2 tablespoons Tomato Paste
- 14.5 ounce can Fire-Roasted Tomatoes
- 2 tablespoons Chili Powder
- 1 teaspoon Cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 1 cup Coconut Milk
- 0.25 cup Nutritional Yeast
- 1 tablespoon Arrowroot Powder
Instructions
In a large skillet over medium heat, add the coconut oil and let it melt.
Add the ground beef to the skillet and cook until browned, about 5-7 minutes, breaking it apart with a spatula as it cooks.
Add the diced onion, garlic, red bell pepper, and jalapeño to the skillet. Sauté for 4-5 minutes until the vegetables start to soften, stirring occasionally.
Stir in the tomato paste and cook for another 1-2 minutes to caramelize slightly.
Pour in the fire-roasted tomatoes and stir until everything is well combined.
Add the chili powder, cumin, salt, and black pepper. Stir to ensure all ingredients are covered with the spices.
Lower the heat to a simmer and allow the chili mixture to cook for about 10 minutes, stirring occasionally.
In a separate saucepan over low heat, combine the coconut milk, nutritional yeast, and arrowroot powder. Whisk continuously for about 3-4 minutes until the mixture thickens slightly.
Pour the coconut milk mixture into the chili and stir well to combine all ingredients.
Simmer for another 5 minutes to allow the flavors to meld.
Remove from heat and serve warm. Enjoy your Paleo-friendly chili cheese dip with sliced veggies or your favorite Paleo-approved chips.
Nutrition Facts
Calories |
1693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.9 g | 141% | |
| Saturated Fat | 55.7 g | 278% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 3956 mg | 172% | |
| Total Carbohydrate | 97.1 g | 35% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 45.0 g | ||
| Protein | 87.7 g | 175% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 213 mg | 16% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 3258 mg | 69% | |
*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.
