This chicken dip is so good as-is with veggies to scoop it up, but it is also a really awesome crepe filling with low carb crepes! I will post that recipe soon too!
Hopefully you all aren’t getting sick of me and my 30 day challenge talk lol. I am just trying to put it out there to help people lose weight and get to their goals! It is much easier to do it as a team than alone! If you want more information about any of my challenge groups, please email me firstname.lastname@example.org!
I hope you enjoy the dip! Perfect for game day or when you have guests over 🙂
2 boneless skinless chicken breasts, boiled and shredded
5 large sun dried tomato pieces, chopped
1 block feta cheese, crumbled
8 oz cream cheese (use whipped or softened)
1 cup plain Greek yogurt
1 Tbsp fresh dill, minced
1/2 tsp pepper
1/4 tsp salt
(Dash of cayenne is optional)
Preheat your oven to 350 degrees
In a large bowl, whisk together the softened cream cheese and plain Greek yogurt.
Next, add in the shredded chicken, feta cheese, sun dried tomato, dill, salt and pepper. You also add the dash of cayenne here if you are using it.
Mix together until well combined, and add to a baking dish.
Cook for about 30 minutes, until the top starts to get golden brown and the cheese is melted.
Once removed from the oven, stir the mixture and serve with your choice of veggies!
The entire dip has 18.7 net carbs