Enjoy this flavorful, hot dip with Keto crackers, bell peppers or tortilla chips. This recipe makes a lot, so you can snack on this throughout the week, but it is delicious, so I’m sure you won’t mind it!
Ingredients
1 block cream cheese, softened
1/2 cup mayonnaise
1 1/2 cups canned chicken, drained
1/2 cup shredded pepper jack cheese (save a little for the top)
1/2 cup Monterey Jack cheese (save a little for the top)
1/2 cup cheddar cheese (save a little for the top)
1 packet dry ranch dressing mix
Salt to taste
1 cup red enchilada sauce
1 4 oz. can chopped green chilies
1 jalapeno, minced (with or without seeds)
2 tsp. taco seasoning
Fresh cilantro, chopped, for garnish
Keto crackers, bell peppers or other vegetables or tortilla chips for dippers
Instructions
Preheat the oven to 350 degrees. Add the softened cream cheese and mayonnaise in the bowl of an electric mixer. Mix until smooth. Set aside a little of each kind of cheese for the top of the dip before adding the remainder to the mixer. Add the chicken, cheese, dry ranch dressing mix, enchilada sauce, green chilies, jalapeno and taco seasoning. Mix on low until all ingredients are incorporated.
Spray a round casserole dish with cooking spray. Transfer the dip mixture to the casserole dish and top it with the cheese that was set aside.
Bake the dip for 20-25 minutes until bubbly around the edges. Serve with Keto crackers, bell peppers or tortilla chips. This is perfect for a party!
Yummy!
I will post the recipe soon. It is similar to an alfredo with egg noodles instead of Fettuccine, and I added chicken. Michael liked it, and ate the leftovers for lunch twice. LOL