This dip is a mainstay in my fridge for days like Sunday, when I have zero time to make myself something healthy to eat. There is always a container of this prepared and ready to go for a quick lunch or dinner. I know it is a dip, but I use it as a meal because it is packed with so much protein.
My kids love it as well, but it is a bit spicy. If you aren’t a fan of spicy, just let it sit overnight in the fridge and the heat mellows considerably but I wish I could tell you why? It just does.
I serve it with veggies at my house, but it would be a home run on crackers, pita chips or toasted bread. Just not low-carb like with the veggies 🙂
- Drain the two cans of chicken breast in a strainer.
- Combine all three ingredients in a medium bowl and mix together well. You will need to use your spoon to break up some of the larger pieces of chicken breast.
- Serve immediately for the hottest flavor, or let it sit overnight for the heat to mellow.
- Serving Size: 1/10th
- Calories: 178
- Sugar: 3g
- Sodium: 670mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 16g
- Cholesterol: 87mg