Green Chile Crack Chicken Spread
Course: Appetizers u0026amp; SnacksCuisine: AmericanDifficulty: Easy
Servings
8
servingsPrep time
5
minutesCooking timeminutes
Calories
250
kcalTotal Carbs
3
gramsNet carbs
2
gramsFat
20
gramsProtein
15
gramsThis green chile crack chicken recipe can be a dip (hot or cold), a spread, or a filling for stuffed jalapeños. It’s versatile enough that its uses are only limited by your creativity. I put this into a category I call “keto on demand”, because I can keep a batch of it in the fridge and use it as a snack or part of a meal.
Ingredients
7 oz shredded chicken breast (195g) *see note
8 oz Philadelphia cream cheese (225g)
4 oz canned diced green chiles (113g)
1/2 cup crumbled bacon (55g)
1/2 cup full fat sour cream (115g)
2 TB Ranch seasoning (20g) *see note
1 cup shredded sharp cheddar (85g)
Directions
- In a medium-large mixing bowl, add the chicken, shredding it with a fork if necessary.
- Add the rest of the ingredients and mix thoroughly with a spatula or with a hand mixer with non-stick beaters.
- At this point, it can be used as a cold dip or a spread.
- Alternatively, you can bake this as a warm dip by topping with a little more shredded sharp cheddar and baking for 20-25 minutes in a baking dish at 400F (205C). Optionally garnish with sliced green onion.
- This spread can also be used in stuffed bacon wrapped jalapeños, again baking at 400F (205C) for 25-30 minutes or until the bacon has cooked to your desired consistency.
Recipe Video
Notes
- Macronutrients are based on a serving size of 1/2 cup or 105g
- I use canned chicken breast (12.5 oz can or 7 oz drained)
- If you don’t want so much ranch flavor, you can use only 1TB (10g) or ranch powder. You can make your own with my recipe or use the McCormick brand, which has the cleanest ingredients I’ve seen in a commercial ranch powder.
So I made this dip. It’s delicious even without the chicken. That said, here’s what I did differently. I steamed a chicken breast sprinkled with chicken bouillon powder—maybe 1/2 tsp) until it was sheddable (maybe 30 minutes after I cut it into strips—I don’t like canned chicken, but I understand the convenience factor) shredded it once cooled. I did not use ranch dressing mix, just 1/2 tbsp each powder, onion powder, dill weed, and chives since I had all these spices on hand. Maybe 1/2 tsp salt. Since I like spicy, added about 1 tbsp chopped pickled jalapenos. Delicious and not salty. Plan to make some crack enchiladas with part of it. Covered in homemade guacamole (it’s got to go) and sprinkled with cheese and baked. Thanks for the recipe that I was able to adapt to my preferences. I will definitely make this again.
1/2 tbsp garlic powder too. Got lost