Keto Memorial Day Cheesy Chicken Taco Dip
How to Make It
Step 1
Dice the tomatoes, grate the mozzarella cheese, and chop the coriander. To a food processor, add the chicken thigh and pulse until it is reduced to a fine mixture. Scrape down the sides and pulse one last time, ensuring the chicken is reduced to a fine mince.
Step 2
To a medium saucepan over medium-high heat, add the chicken, garlic powder, onion powder, dried oregano, black pepper, chili flakes, ground cumin, chili powder, and salt. Cook for about 6 minutes until the chicken is well cooked.
Step 3
Turn off the heat, then remove the saucepan from the heat. Add the diced tomatoes, mozzarella cheese, and cream cheese. Toss to combine using a spatula.
Step 4
Serve warm with low-carb tortilla chips or celery sticks. Garnish with coriander and a crack of black pepper. Store leftover taco dip in an airtight container in the fridge for up to 3 days.
Ingredients
- Chicken thigh, skin removed before cooking – 3 medium
- Garlic powder – 0.5 tsp
- Onion powder – 0.25 tsp
- Oregano, dried – 0.25 tsp
- Black pepper – 0.25 tsp
- Crushed Red Pepper Flakes – 0.25 tsp
- Cumin, ground – 0.5 tsp
- Chili Powder – 0.25 tsp
- Salt – 0.25 tsp
- Tomato raw (includes cherry, grape, roma) – 2 small – 2 2/5″ diameter
- Cream cheese – 8 oz
- Mozzarella cheese, whole milk – 4 oz
- Coriander leaf, fresh – 1 tbsp, chopped