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Keto Spicy Chorizo Pumpkin Dip Recipe


Atkins Keto Spicy Chorizo Pumpkin Dip
2.9g
Glucides nets Atkins™
Prep Time:15 Minutes
Style:American
Cook Time:10 Minutes
Phase:Phase 1
Difficulty:Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

7.7g

Protein

18.2g

Fat

0.9g

Fiber

207.4cal

Calories

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 6ozPork and Beef Chorizo
  • 8ozCream Cheese
  • 0 1/2cupPumpkin (Without Salt, Canned)
  • 0 3/4cup, choppedRed Sweet Pepper
  • 1pepperJalapeno Peppers
  • 1oz, raw, yieldsRed Onions
  • 8servingChili Powder
  • 0 1/2tspCinnamon
  • 0 1/2tspCumin
  • 0 1/4tspCoriander Seed
  • 0 1/8tspSalt

DIRECTIONS

  1. Break-up the chorizo into small pieces then cook over medium-high heat until cooked through; about 5 minutes.  Drain on a paper towel and set aside.  
  2. Beat the softened cream cheese until smooth.  Add the pumpkin and beat until incorporated.  Add the chili powder, ground cinnamon,  ground cumin, ground coridander, and salt; blend to combine.   
  3. Remove the seeds and gills of the red bell pepper and jalapeno.  Chop the red pepper into 1/4 - inch pieces  (measure out 3/4 cup; reserve the remaining as garnish if desired) and finely dice the jalapeno.  Finely mince the red onion and add all to the cream cheese mixture along with the reserved chorizo.  
  4. Heat in the microwave for 2-3 minutes until hot; stirring in between and serve immediately with cut up vegetables.  This dip keeps well in a small crockpot over low heat.

Cooking Tip

If you’re serving as an appetizer, plate your dip with two or three different low carb snacks!

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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