Friday, January 24, 2014


This recipe would be GREAT for the Super Bowl ... it feeds a crowd!!  If you would like some really crunchy, strong crackers for such a dip, see my CRISP NUTTY CRACKERS (Please CLICK for recipe).  
The crackers above are great for snacking on as well.  I butter them and cover them in grated Monterey Jack Cheese. Yummy!

16 oz regular cream cheese, softened (500 g)
14.5 oz can diced tomatoes, (411 g)
  (not drained)
2 green onions, chopped (optional)
1 avocado, peeled, pitted and cubed, or use
  a melon baller (optional)
1 clove garlic, minced
1 tsp chili powder (5 mL)
1 tsp cumin (5 mL)
1/tsp paprika (2 mL)
1/tsp oregano (1 mL)
1/tsp salt (1 mL)
1/tsp onion salt (0.5 mL)
2 cups cooked, diced chicken (500 mL)
2 cups shredded Cheddar cheese, divided (500 mL)

Preheat oven to 375°F (190°C).  In large bowl, mix softened cream cheese (nuke if necessary in the microwave oven first), tomatoes, green onions or avocado (if using), garlic, chili powder, cumin, paprika, oregano, salt and onion salt. Stir in chicken. Stir in 1 cup (250 mL) Cheddar cheese.

Place in a pretty, large 2-quart (2 L) capacity oval dish or use a 9 x 13-inch (2 L) casserole dish.  Sprinkle with remaining Cheddar cheese.  Bake 20 minutes, or until cheese is melted and mixture is bubbly.  Serve with sliced cucumbers, sliced jicama or low-carb crackers (SEE ABOVE).

Yield:  12 to 16 servings
1 serving
231.2/173.4 calories
12.5/9.4 g protein
18.8/14.1 g fat
2.9/2.2 g net carbs

For other great Low-Carb, Gluten-Free recipes by the team & me:
Support your team, buy Low-Carbing Among Friends cookbooks at: (Paypal/Amazon) - SALE priced!