{ football food }

College football has returned! This weekend we celebrated the first game of football season with a kickoff party full of good food and good friends. We grilled chicken breast and beef sausage on the grill, and I decided I wanted to make some cheese dip to top the meat for the low carbers (and have chips for the non-low carbers), but I definitely didn’t want the regular, processed “plastic” cheese block dip. I searched online for recipes that used REAL cheese and were low carb friendly. I ran across a Bacon Cheeseburger Crock Pot Dip, but as I always do, I had to modify to my liking. It turned out fantastic, and so delicious as a topper for the grilled chicken. I doubled the recipe (slightly), and I modified / added ingredients, such as real bacon and seasonings, which the original lacked. If you are lucky enough to have leftover dip, it also warms up nicely. Since the original was not from a low carb site, I also calculated the nutritional information for my modified version.

Low Carb Bacon Cheeseburger Dip  |  Losing Loads

Wendy’s Modified Low Carb Bacon Cheeseburger Dip

2 lb ground beef (I used 95/5 lean for calculations)
2 – 8 oz packages of full fat cream cheese, cubed
2 cups mild cheddar cheese, shredded
2 cups sharp cheddar cheese, shredded
2 cups mild cheddar cheese & Monterey jack blend, shredded
3 – 10 oz cans of diced tomatoes with green chiles (with juices) + 1 can full of water
1 package of real bacon, cooked until crispy, chopped
1 tsp salt, or to taste
2 tsp black pepper, or to taste
1 Tbsp Italian seasoning, or to taste
1 tsp ground cumin, or to taste

In a large skillet, brown the ground beef and drain. Over low heat, stir in the cream cheese until blended and melted, then stir in other shredded cheeses until starting to melt. Add in 3 cans of tomatoes along with their juices and 1 can of water and stir. Add chopped bacon. Then add salt, pepper, Italian seasoning, and ground cumin to taste. Cook while stirring frequently until everything is heated through and well blended. Pour mixture into a large crock pot (mine is 5 or 6 quarts). Cover and cook on low (warm setting is better, if your model has it) for 2-3 hours stirring occasionally.

Nutritional Information for 1/2 cup serving:
247.5 calories; 18.1g fat; 18g protein; 2.9g total carbs; .28g fiber; 2.6g net carbs

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