This spicy crack chicken dip is bomb! Everyone, including the non Keto teen loved it and the last serving was won via a spirited game of rock, paper scissors. It's so versitile and the spicy additions make it great for a dip with veggies, wraps, sandwiches, over riced cauliflower and as a pizza topping!
8ozCream Cheese*room temperature, cubed to make melting easier.
2cupsshredded cheddar cheese* 8oz- divided
6slicesbacon* divided - cooked crispy and chopped
chopped green onionsgarnish
chopped fresh parsleyfor garnish
Salt and pepper to taste
Prepare the chicken by pouring the chicken broth and green chile into slow cooker. Add the chicken thighs, garlic, onion powder and dill. Cover and set on LOW for 5 hours, or on HIGH for 3 hours. Until the chicken is tender and can easily be shredded.Note: I was out of dill weed so I used dill seed and frozen chicken in this batch. I prefer the dill weed though.
Remove the lid and shred chicken inside the slow cooker using two forks.
Stir in cream cheese, 1 ½ cups shredded cheddar cheese and ½ of the bacon ; stir until completely melted and combined. Cover and let re-heat for five minutes if it cooled off too much in this step.
Spoon into to a serving dish and top with the remaining cheese, chopped bacon and parsley and green onion garnish if using. Serve with veggies, low carb crackers, riced cauliflower or whatever you like with dip. See post for suggestions.
The nutritional info in this recipe was calculated upon making 6 servings of about apx 5-6 oz each.
Serving: 5oz | Calories: 473kcal | Carbohydrates: 3g | Protein: 25g | Fat: 40g | Sodium: 543mg | Fiber: 1g | Net Carbs: 2g | Fat Ratio per Serving: 76.11% | Protein Ratio per Serving: 21.14% | Carb Ratio per Serving: 1.69%