When we say “crazy,” we mean CRAZY GOOD! How else could we describe a super-luscious cream cheese, mayo, and sour cream dip flavored with bacon, diced chicken, two types of cheese, spinach, and a kiss of garlic? Serve this warm dip with keto bread, pork rinds (also known as chicharrones, here are two of our favorite brands), fresh cut veggies, or with just a spoon because you will want to gobble it up all by itself.
Note: this recipe calls for cooked boneless, skinless chicken thighs, so plan accordingly.
Tip: cut the uncooked bacon when it’s cold for easier dicing.
Optional: for a spicy kick, add Tabasco or Cholula hot sauce.
Makes 8 Servings
1 Serving: 362 Calories, 32g Fat, 4g Net Carbs, 15g Protein
6 slices uncooked bacon, diced
8 oz cream cheese, at room temperature
1 cup sour cream
2 Tbsp mayonnaise
1 Tbsp soy sauce (or tamari or liquid aminos)
2 boneless, skinless chicken thighs cooked and diced
2 cups baby spinach, chopped
1 cup shredded mozzarella cheese, divided
1 cup shredded cheddar cheese, divided
1 Tbsp of garlic powder
Salt and freshly ground black pepper
Heat a large skillet over medium-high heat. Add the bacon and cook, stirring occasionally, until brown and crispy, 3 to 5 minutes. Transfer the bacon to a paper towel-lined plate.
Preheat oven to 400°F. Lightly grease a 7 by 7-inch baking dish (or comparable size).
In a large bowl, combine the cream cheese, sour cream, mayonnaise, and soy sauce. Stir in the bacon, chicken, spinach, 1/2 cup of the mozzarella cheese, and 1/2 cup of the cheddar cheese; season with salt and pepper to taste.
Spread the mixture in one even layer in the prepared baking dish; sprinkle with the remaining mozzarella and cheddar cheeses, then bake until bubbly and golden, 20 to 25 minutes. Serve immediately.