CREAMY Sriracha Mayo Shredded Chicken Dip
By Tiffy Cooks
Who doesn’t like a good dip? This mouth-watering CREAMY Sriracha Mayo Dip is going to blow your mind!
Rich, savory, cheesy, and super addicting Shredded Chicken Dip is easy to make at home, and it will for sure be the ultimate crowd-pleaser at any summer potluck. I am pairing it with homemade rice paper chips for a gluten-free option on the side, but you can also make a side of freshly fried wonton chips.
Ingredients
- 4 piece boneless chicken breast
- 2 tsp Garlic Powder
- 1 tsp Chili Powder
- 2 tsp Five Spice
- Salt and Pepper
- ½ cup Water
Dip Filling
- ½ cup Shredded Mozzarella Cheese
- 3 Green Onion Chopped
- 250 g Cream Cheese
- ¼ cup Lee Kum Kee Sriracha Mayo
- 6 pieces Rice Paper
Instructions
- Tenderize the chicken breast by hitting the chicken with the back of the knife. Tenderize the chicken breast for 2-3 minutes.
- Season the chicken on both sides with salt and pepper, garlic powder, chili powder, and five-spice powder.
- In a pan, drizzle in oil, once the pan is hot, add in the chicken breast. Pan fry for 2-3 minutes on each side. Add in ½ cup of water, cover, and let it cook for 10 minutes.
- Once the chicken has cooled down and safe to touch, shred the chicken.
- Add shredded chicken, cream cheese, lee kum kee sriracha mayo, and chopped green onion in a large bowl. Mix to combine.
- Add all the filling into an oven-safe container and topped with shredded cheese—Bake at 375F for 15 minutes.
- Optional: broil for 2-3 minutes before serving
- To make rice paper chips, cut rice paper into ¼ or ⅛ and, in a pot, add in oil. Once the oil is hot, add in the rice paper for 5-10 seconds or until it curls up. Season with salt and enjoy!
Video
Notes
QUICK TIPS
To Save Time, you can shred a rotisserie chicken.
Let the cream cheese rest at room temperature for 20 minutes before mixing.
Use Japanese Mayo for extra umami flavor.
Lee Kum Kee Sriracha Mayo is a MUST!
If you are making it the night before, add an extra 10 minutes to the cooking time.
To Save Time, you can shred a rotisserie chicken.
Let the cream cheese rest at room temperature for 20 minutes before mixing.
Use Japanese Mayo for extra umami flavor.
Lee Kum Kee Sriracha Mayo is a MUST!
If you are making it the night before, add an extra 10 minutes to the cooking time.
Nutrition
Calories: 419kcalCarbohydrates: 5gProtein: 38gFat: 27gSaturated Fat: 11gPolyunsaturated Fat: 6gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 149mgSodium: 444mgPotassium: 677mgFiber: 1gSugar: 2gVitamin A: 819IUVitamin C: 3mgCalcium: 138mgIron: 1mg
