Creamy Chicken Tapenade Dip

Servings: 4
Calories: 361.2kcal/1511.2kJ (per serving)
Fat: 28.7g (per serving)
Carbs: 3.4g (per serving)
Protein: 22.5g (per serving)

About

Let high-carb hummus step aside and enjoy your keto snacks with this creamy, hot, chicken tapenade dip. The dip is based with cream cheese and loaded with shredded juicy chicken, fresh herbs, and your favorite jarred tapenade.

The original recipe here makes about 2 cups.

Ingredients

10 ounce chicken thigh, skin removed before cooking
¼ teaspoon salt
¼ teaspoon black pepper, ground
¾ teaspoon italian seasoning
⅛ teaspoon onion powder
2 teaspoon olive oil
4 ounce cream cheese, brick
½ cup whipping cream, extra heavy/gourmet, not whipped
6 leaf basil, fresh
½ teaspoon oregano, dried
¼ teaspoon crushed red pepper by simply organic
1 teaspoon lemon juice, fresh
2 ½ tablespoon tapenade

Instructions

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.
Transfer the cooked chicken thigh to a cutting board to cool. Once cooled enough to handle, shred up the chicken.
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.
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).
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!