The "Crack Chicken" Dip and Filling You Can Eat So Many Ways (Keto & Low Carb)

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: cottage cheese

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while still melting well

bacon

🥗Healthier: turkey bacon

💰Cheaper: pork belly

Turkey bacon is lower in fat and calories

sour cream

🥗Healthier: plain yogurt

💰Cheaper: heavy cream

Plain yogurt provides a similar tangy flavor with fewer calories

Open the 12 1/2 oz can of chicken breast and drain it to get 7 oz (195 g).

Break up the chicken in a bowl until fully shredded.

Add 8 oz (225 g) of softened Philly cream cheese to the chicken.

Mix in 1/2 cup (115 g) of full fat sour cream.

Add 2 tbsp (20 g) of ranch powder, using McCormick brand.

Incorporate 4 oz (113 g) of diced mild green chilies into the mixture.

Stir in 1/2 cup (55 g) of bacon crumbles.

Add 1 cup (85 g) of shredded sharp cheddar cheese and mix everything together until well combined.

Transfer the mixture to an oven-safe baking dish.

Top the dip with extra sharp cheddar cheese if desired.

Preheat the oven to 400° F (205° C).

Bake the dip for 20 to 25 minutes until bubbly and heated through.

While the dip is baking, prepare larger jalapenos by filling them with the dip mixture, wrapping them with bacon, and securing with a toothpick.

Place the bacon-wrapped peppers in the oven alongside the dip.

After 20 minutes, check the dip; if it’s bubbly, but the bacon needs more time, let it bake for an additional 5 minutes.

Once done, garnish the dip with sliced green onion before serving.

Let the dip cool slightly before tasting.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens