Ingredients
- pound skinless, boneless chicken breast halves
- ounces cream cheese, softened
- ounces mayonnaise
- ounces shredded Cheddar cheese
- ounces diced green chile peppers
- jalapeno pepper, finely diced
Instructions
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Step 1
Preheat your oven to 350°F. Place the chicken breasts on a baking sheet and bake for 20 minutes until no longer pink. Once cooled, shred the chicken with two forks. In a mixing bowl, combine the shredded chicken, softened cream cheese, mayonnaise, shredded Cheddar, green chiles, and finely diced jalapeno. Stir until everything is well blended. Transfer the mixture to a medium baking dish and spread evenly. Bake uncovered for 30 minutes, or until the edges turn golden brown and the dip is hot and bubbly. I find that using freshly shredded cheese melts better and adds to the creaminess. Don't overbake or it may dry out
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Step 2
you want the edges just golden. Let it cool slightly before serving with keto-friendly dippers like cucumber slices or cheese crisps. This dip is wonderfully adaptable—you can adjust the heat by seeding the jalapeno or adding a pinch of cayenne.