Just in time for 4th of July, here is a delicious sweet & spicy dip that everyone will absolutely love! In a typical chicken dip, however, you usually will not find sweet thai chili sauce. The development for this recipe came from trying to combine a spicy flavor with a sweet flavor, and I stole a little inspiration from my Shrimp Tacos with Pineapple Chutney and Firecracker Sauce. Don’t we all love a good sweet and spicy flavor combination?!

One great thing about this recipe is that it’s a simple dump, stir, and bake recipe! My favorite kind of recipe!

Supplies:

8 inch Round Pie Dish
Large Bowl

Ingredients:

Cream Cheese
Sour Cream
Canned Chicken
Sweet Thai Chili Sauce
Sriracha
Bacon Bits
Cheddar Cheese
Green Onion
Crackers (for serving)

Step 1: Preheat & Prep

First, preheat the oven to 350º, and grease an 8-inch pie dish.

Step 2: Dump in Ingredients

Next, dump the softened cream cheese, sour cream, canned chicken, sweet thai chili sauce, sriracha, bacon bits, 1/2 the cheddar cheese, and green onion. Then, mix all of the ingredients together until they are well combined, ensuring that there are no lumps from the cream cheese.

Step 3: Top with Cheese & Bake

Then, pour the mixture into the pie dish and sprinkle the other half of the cheddar cheese on top of the mixture. Place the pie dish in the oven for 45 minutes, or until the cheese on top is browned and bubbly.

Step 4: Serve

Once the dip is baked, you can serve with crackers or tortilla chips. Serve while warm, but be careful the dip will be very hot at first!

Make it Low-Carb:

One great thing, this recipe is so easy to make low carb. With that being said, simply swap out the crackers or tortilla chips with a low-carb option like broccoli, carrots, cherry tomatoes, celery, or keto crackers, also the dip itself is low-carb, so you can just change out what you dip into it!

Check out the Video on My Instagram:

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Other Appetizers from the Blog:

Goat Cheese & Herb Stuffed Tomatoes

Goat Cheese & Rosemary Mushroom Tartlets

Pimento Cheese Jalapeño Poppers with Tamarind Pepper Jelly

Firecracker Chicken Dip

Just in time for 4th of July, here is a delicious sweet & spicy dip! A simple dump, stir, and bake recipe is just what you need!

8 inch pie dish
Large Bowl

2 8 oz cream cheese (softened)
1 cup sour cream
½ cup bacon bits
½ cup green onion (shredded)
2-3 tbsp sriracha
1 cup sweet thai chili sauce
1 cup cheddar cheese (shredded)

First, preheat the oven to 350º and, grease an 8-inch pie dish.
Next, dump the softened cream cheese, sour cream, canned chicken, sweet thai chili sauce, sriracha, bacon bits, 1/2 the cheddar cheese, and green onion. Then, mix all of the ingredients together until they are well combined, ensuring that there are no lumps from the cream cheese.
Then, pour the mixture into the pie dish and sprinkle the other half of the cheddar cheese on top of the mixture. Place the pie dish in the oven for 45 minutes, or until the cheese on top is browned and bubbly.
Once the dip is baked, you can serve with crackers or tortilla chips. Serve while warm, but be careful the dip will be very hot at first!

If you don’t have bacon bits, you can cook 5 strips of bacon and dice them up!

Appetizer

American

dip