One pot chicken thighs and creamed spinach dip - Keto

This recipe is OMG to die for. I made it last night and I can’t wait to warm up some leftovers again for dinner. The frying of the chicken is a little messy so I may try it in the air fryer next time but I love the crispiness of the chicken in the pan. The creamy spinach (aka spinach dip) is so delicious I could just eat that as a dip with crackers or tortilla chips. This is hands down one of my favorite recipes I’ve made this year. The picture doesn't do it justice at all. 

INGREDIENTS

2 tablespoons oil

Seasonings: salt, pepper, paprika, garlic and onion powder

5-6 bone in, skin on chicken thighs

8 ounce package cream cheese

1/2 cup mayonnaise

1/2 cup sour cream

2 large handfuls of fresh spinach

1/2 cup shredded parmesan cheese

1/2 cup shredded asiago cheese

1 can mild Rotel

 

DIRECTIONS

Add oil to a large skillet over medium-high heat. Season both sides of the chicken thighs with salt, pepper, paprika, garlic and onion powder.  Add the chicken thighs to the skillet skin side down, and cover with a splatter guard, if desired.

When the chicken skin is crispy and releases from the pan (about 15 minutes), flip them to the other side. Let cook until an internal temperature thermometer reads 165F.  Remove from pan onto a plate and set aside.  Pour out any grease that is left in the pan.

In the same skillet add the cream cheese, mayonnaise, sour cream, and stir to combine. Add the spinach. Once this mixture is getting melty, add the can of rotel and parmesan/asiago cheese blend. Stir until creamy. 

Notes:

The original recipe called for 12 oz frozen chopped spinach, but I used fresh baby spinach. It also said 1 cup of parmesan, but I mixed it up with the asiago. If you’re not a chicken on the bone person use chicken breasts or tenderloin strips. You won’t have the crisp skin but it will still be a magical combination.

Cheddar bacon garlic dip

Ingredients

6 bacon strips, thick-cut cooked and crumbled

1 tsp garlic powder

1/2 cup mayo

1 cup shredded cheddar

1 (8 ounce) package cream cheese

1/4 cup sour cream

In a medium mixing bowl, place cream cheese, mayo, and sour cream. Whisk to combine, until smooth and creamy. Add garlic powder. Add bacon and cheddar to the mixing bowl with cream cheese mixture, and stir to combine.

Cover and refrigerate until ready to serve with your favorite crackers.  I chose to use bacon Ritz and added a stalk of green onion just for fun. 

Lyndee's Yum Dip

Ingredients:

1 tsp garlic powder

3 tbsp Hidden Valley dry ranch mix

2 cups shredded cheddar

1 cup bacon pieces

2 blocks cream cheese, room temperature

1 cup mayo

1 tbsp sriracha

2 stalks green onions, chopped

Mix cream cheese, mayo, garlic, ranch, sriracha together until well blended.  Stir in bacon, cheese and green onions. Refrigerate at least one hour before serving with crackers, tortilla chips or veggies.

Note: The amount of sriracha can be more or less depending on your taste for heat.  It was just right for the average tongue but next time I might try a wee bit more. 

Million Dollar Cream Cheese and Garlic Dip

Everyone knows I finding new dip recipes for get-togethers.  This dip has only six ingredients but many flavors to satisfy your taste buds. 

Ingredients:

8 oz whipped cream cheese

1 cup of mayonnaise

2 cups of shredded colby jack cheese

5 green onions, chopped

2 Tbsp minced garlic

1/2 cup of bacon, chopped into small pieces

Instructions

Mix all ingredients together in a large bowl and stir well. Chill in the refrigerator until ready to serve with chips, crackers, or your favorite vegetables. 

Jalepeno bacon dip pull-apart bread

Another amazing dish from our Beaver Crew mini baconfest night. I dare you not to drool. 

The dip:

5-6 diced jalapenos, diced

2 8oz cream cheese

2 packs shredded cheddar

The bread:

1 tube Pillsbury biscuits

16 strips uncooked bacon

Preheat oven to 425 degrees. Halve biscuits and wrap in a strip of bacon.  Place around the edges of a greased pan or large cast iron pan. Mix together dip ingredients and place in the middle of the biscuits.

Bake at 425 degrees for 30 minutes or until biscuits are a golden brown and bacon is cooked. 

Easy enchilada dip

This is one of our family favorite throw together meals when we’re enjoying a quite night at home watching movies or football.

Ingredients:

2 pounds ground beef

1 can enchilada sauce

½ block of velveeta (give or take to taste)

1 small jar salsa

Tortilla chips

Brown ground beef and drain.  Add enchilada sauce and let cook for a few minutes.  Add salsa and velveeta until melted and warmed through.  Serve with tortilla chips.

If you want to give it a little more kick, use rotel instead of salsa and add a few dashes of hot sauce.  

Crockpot Sausage Jalapeno Popper Dip

Ingredients:

1 lb. ground Italian sausage (or regular pork or whatever appeals to you)

8 oz. package cream cheese, softened

1 C. shredded cheddar cheese

1 lb. jalapenos, seeded and diced

1 green onion, finely chopped

16 oz. sour cream

1/2 C. mayo

2 tbsp. minced garlic

1 tbsp. hot sauce  

Brown sausage and minced garlic. Drain.  Mix all ingredients together and dump into crockpot.  Cook on high for one hour.  Serve warm with ritz crackers or tortilla chips.  We also discovered this is great on top of a freshly grilled burger!  

Southwest Dip

Ingredients

8 oz. cream cheese, softened

1 packet dry ranch dip mix

½ Tbsp. taco seasoning

16 oz. sour cream

1 can corn, drained well

1 can low-sodium black beans, drained and rinsed well

½ c. shredded cheddar cheese

4 green onions, sliced thin

In a medium sized mixing bowl, beat cream cheese, ranch mix and taco seasoning until smooth.  Add in sour cream and beat to combine.  With a spoon, fold in corn, black beans, cheese and green onions.

Eat right away with chips or refrigerate to let the flavors blend together. Enjoy!

Variations:

I used half a can of black beans since I’m not a big fan.

I used 1 ½ Tbsp of hot and spicy taco seasoning

I made this dip for tailgating and a party at my house this weekend.  It was magnificent.  My friend Teresa said it was like crack.  Easy to put together.  Cheap to make.  Great flavor.  

S’mores Fluff/Dip

Ingredients:

1 C. marshmallow crème

1 C. chocolate pudding

8 oz. tub Cool Whip

½ C. mini chocolate chips or chopped Hershey’s bars

½ C. mini marshmallows

1 pack graham crackers

With an electric mixer, beat crème and pudding until smooth.  Fold in cool whip, chocolate chips and marshmallows.  Store in fridge until ready to serve with graham crackers. 

You can do this as a dessert or a dip.  My sister made it as a dessert by crushing up the pack of graham crackers and mixing it in.  Or you can dip the graham crackers into it. Either way, if you like s’mores at all, this is delicious! 

Chicken Ranch Cheese Dip

Ingredients:

2 blocks cream cheese (room temp)

1 ranch dressing dry packet

1 can (12 oz) chicken (white chunk chicken drained)

1 cup shredded cheddar cheese

Mix cream cheese and ranch mix together until well blended. Fold in chicken and cheese. Chill for an hour before serving with crackers or vegetables. 

This dip was simple to make.  It tasted fine as is but I decided to dress it up a bit with another block of cream cheese and a package of real bacon pieces.  This took the taste from ordinary to awesome.  I served it with ranch flavored wheat thins and ritz crackers. 

Bacon Jalapeno Beer Cheese Dip

Ingredients:

8 oz. cream cheese, softened

¼ C. beer

6 slices bacon, diced and cooked

¼ tsp garlic powder

2 fresh jalapeno peppers, halved, seeded and diced

1 cup shredded sharp cheddar cheese

Mix all ingredients together except for the shredded cheddar.  Place into greased baking dish.  Cover with shredded cheese and crumble some crackers on top.  Bake at 350 for 20 minutes or until golden brown.  Serve warm with crackers or tortilla chips.

This was a major hit at my family dinner on Sunday.  Simple to make and just enough kick to be tasty but not overwhelming.  Could add diced chiles and some sour cream if you wanted to make this go further. 

Dorito Dip

Ingredients

8 oz. cream cheese, softened

8 oz. sour cream

4 oz. chopped green chiles

1/3 cup Bacon Bits

1/4 tsp garlic powder

Mix all ingredients together and allow to chill for at least 3 hours for the flavors to blend.

Top with additional bacon bits right before serving

Serve with crackers, chips or raw veggies. (Doritos are best!)

This was super easy to make and really did taste excellent on Doritos, which I am usually not a fan of. 

Spicy sausage dip

Ingredients:

16 oz. spicy/zesty sausage

15 oz. can rotel

2 (8 oz) blocks cream cheese

1 small can of yellow corn, drained

2 cups shredded cheddar cheese

Hot sauce to taste

Cook crumbled sausage until browned. Drain off fat.  Reduce heat to medium and add all other ingredients.  Stir frequently until melted together.  Serve warm with crackers or tortilla chips.  Add more hot sauce as needed. 

I made this in the crockpot and it turned out great. The original recipe did not call for the corn or the shredded cheese but I’m glad I added them.  It made it go a little farther and added a nice texture.  You could add black beans to this as well.  

Chicken Alfredo Dip

Review by Lyndee:

Ingredients

3 boneless skinless chicken breasts or two large cans diced chicken breast (white meat)

8oz block cream cheese, softened

1 jar alfredo sauce (14.5 oz or so)

2 cups shredded mozzarella cheese

2 tbsp grated Parmesan cheese

1 tsp garlic powder

1 tsp Italian seasoning

Instructions

Mix the chicken with the cream cheese, alfredo sauce and 1 1/2 cups mozzarella.  Place into glass pie dish or 8x8 pyrex dish.  Top with remaining mozzarella and a sprinkling of Parmesan.  Bake in oven at 350 for 20-25 minutes, until bubbly.  Serve with crackers, pita chips, toasted baguette slices or veggies. 

I made this in the crockpot instead of baking it in the oven since I was taking it to a party.  It turned out great and was super easy to make.  

Neiman Marcus Dip

Review by Lyndee:

Ingredients:

5 - 6 green onions

8 oz. shredded cheddar cheese

1 1/2 cups mayonnaise

1 jar Hormel Real Bacon Bits

1 pkg. slivered almonds

Chop the green onions.  Mix the onions, cheese, mayo, bacon bits, and slivered almonds together. Chill for a couple hours. Serve with Ritz crackers or corn chips.

So I’m kind of known among family and friends as being the dip queen.  I’m proud of that title.  During a family get together a few weeks ago I wanted to try a new dip.  It’s summer and it’s hot so I didn’t want to make a warm dip or use a crockpot since we were camping.  I had seen this recipe multiple times on Pinterest and decided to give it a try.  It was cheap and easy to make.  The crunch of the slivered almonds was perfect with the bacon bits and green onion.  I served this with Ritz but you could definitely do corn chips or club crackers as well.  Will definitely make this again. It doesn't make a giant batch so if you are feeding a large crowd, you might want to double it up. 

Pizza Dip

Review by: Lyndee

Ingredients:

2 8 oz blocks cream cheese (I used reduced fat)

2 tbsp sour cream (mine was sour cream and chives)

2 tbsp parmesan cheese

1 tbsp Italian seasoning

20 pepperonis

1 cup mozzarella or pizza blend shredded cheese

Optional-anything else you would like on a pizza such as onions, garlic, sausage, peppers, olives, etc.

Combine two blocks of room temperature cream cheese, sour cream, parmesan and Italian seasoning.  Dice up half the pepperonis into small pieces and mix into your cream cheese base.  Once well mixed spread into the bottom of a baking dish or crockpot. Top with shredded cheese.  Top that with the remaining pepperoni.  Bake at 350 until golden brown or in crockpot until the top cheese layer is completely melted.  Serve with crackers or small slices of bread. 

This dip is easy to throw together and was a huge hit at our Superbowl party, which is good since the game was boring.  I did a basic pepperoni dip but feel free to add whatever pizza toppings your family loves.  This dip goes a long way and is ooey gooey goodness.  

Olive oil bread dip

Review by Lyndee:

I’m pretty much a carb addict and I love me a nice baguette or rolls dipped in olive oil “stuff” like you get at nice Italian restaurants.  When my hubby brought me home some fresh bread I decided to give this a try, because let’s be honest, a girl can only eat so much toast. 

Ingredients:

1 tbsp minced basil

1 tbsp chopped parsley

1 tbsp minced garlic

1 tsp dried thyme

1 tsp dried oregano

1 tsp ground black pepper

½ tsp salt

½ tsp rosemary

¼  tsp crushed red pepper flakes

½ tsp olive oil

Squeeze of fresh lemon juice about 1/8^th of a tsp

Combine all ingredients except olive oil and lemon juice.  Mix in food processor or with a fork.  Stir in lemon juice and olive oil. 

To serve: combine about 1 ½ tsps of spice blend to 3-4 tbsp olive oil in a small dish.  Dip bread of choice. 

This didn’t come out perfect.  I realized while typing this that I didn’t add the lemon juice and olive oil to the spice prior to adding the larger amount of olive oil.  That may be why it tasted much better once it sat and melded together for a few minutes.  It was a lot of measuring but pretty easy to make and something fun to do with bread.  

Beer cheese dip

Review by Lyndee:

Ingredients:

2 blocks cream cheese (I used reduced fat)

1 pkg dry ranch dressing

1/3 cup of beer (I used Bud Light)

2 cups shredded cheddar cheese

Mix ingredients until blended. Put in fridge 3 hours before serving.

Once I got this mixed up it seemed a little salty from the ranch packet.  I added a small container of plain greek yogurt and a little more beer. The creaminess was much better and it definitely helped reduced the salty taste.  You can serve this cold or heat it in a small crockpot.  We used club crackers and have also had it with pita chips.  Delicious and super easy to make! 

Hissy fit dip

Review by Lyndee:

Ingredients:

8 oz cream cheese

16 oz. sour cream

8 ounces Velveeta cheese, cubed in small chunks

1 pound Italian sausage, cooked, rinsed and drained.

1 tablespoon Worcestershire sauce

1/4 green onion, finely chopped

1/4 teaspoon curry powder

1 teaspoon onion powder

Dash of garlic salt

1/8 teaspoon cayenne pepper

Directions:

Preheat oven to 350. Combine all ingredients in a large bowl and mix well.  Once mixed well, transfer to baking dish and bake for 60 minutes.  Best to serve with crackers, chips or veggies too!

I did mine in the crockpot for a family gathering this weekend. It had a little more kick than I expected it to but it was pretty tasty.  Easy to throw together and the crowd seemed to enjoy it.  Not my favorite dip I’ve ever made but it was good.  

Chilies and bacon cream cheese dip

Review by Lyndee:

Ingredients:

8 oz cream cheese

8 oz sour cream

4 oz can diced green chilies

¼ cup bacon bits/pieces

¼ tsp garlic salt

Blend cheese and sour cream.  Once smooth with no lumps, add remaining ingredients.  Chill for an hour before serving with crackers or veggies. 

If you want to healthify this, use reduced fat cream cheese and sour cream and turkey bacon pieces.  Also, I wanted mine to go a little further and really liked the smoky flavor the bacon added so I used the entire 2.8 oz package instead of just ¼ cup. 

I wasn’t expecting much of this dip but it is really good! The garlic, chilies and bacon are a great blend of flavors.  This was super easy and cheap to make and I will definitely put it on the good dip list.