Keto Creamy Chicken Tapenade Dip
How to Make It
Step 1
Season a large chicken thigh with the salt, pepper, italian seasoning, and onion powder. Drizzle the olive oil in a pan over medium-high heat and place in the chicken thigh. Place a lid on the pan and cook the chicken for about 4 minutes per side – until the chicken is just cooked through.
Step 2
Transfer the cooked chicken thigh to a cutting board to cool. Once cooled enough to handle, shred up the chicken.
Step 3
Return the pan to the stove. Melt the cream cheese in the pan over low heat to pick up all the leftover seasoning. Once the cream cheese is totally melted, whisk in the heavy cream, fresh basil, oregano, red pepper, and lemon juice.
Step 4
Bring the dip to a simmer. Then, with the heat still on low, return the shredded chicken to the dip and stir in the tapenade (reserve ½ TB of tapenade for garnish).
Step 5
Pour the heated chicken dip into a serving vessel and top with the reserved tapenade. Garnish with extra basil and enjoy with your favorite keto dipping item!
Ingredients
- Chicken thigh, skin removed before cooking – 10 oz
- Salt – ¼ teaspoon
- Black Pepper, Ground – ¼ teaspoon
- Italian Seasoning – ¾ teaspoon
- Onion Powder – ⅛ teaspoon
- Olive Oil – 2 teaspoon
- Cream Cheese, Brick – 4 ounce
- Whipping Cream, Extra Heavy/gourmet, Not Whipped – ½ cup
- Basil, Fresh – 6 leaf
- Oregano, Dried – ½ teaspoon
- Crushed Red Pepper by Simply Organic – ¼ tsp
- Lemon Juice, Fresh – 1 teaspoon
- Tapenade – 2-½ tablespoon