High Protein Chicken Pickle Dip

I saw something similar to this and social media and knew this was absolutely right up my street as both a dip option or as part of a main meal.

I came up with the recipe below, gave it a try and absolutely loved it. I had it with a baked potato and gigantic salad and also as an afternoon snack with some crackers and vegetable sticks (crudités if you want to be fancy). Similarly I’m pretty certain I’d eat this straight up out of the bowl!

It can be a meal prep option and keeps well in the fridge for 3-4 days. I kept half the crispy bacon separately to top each portion with some fresh bits each time. Absolutely delicious!

High Protein Chicken Pickle dip

Serves 4-6 people as a salad/main dish

Served 8-10 as a dip

Ingredients

500g thick 0% Greek yoghurt (I use Fage)

200g Cream cheese

1 tsp garlic powder

1 tsp onion powder

1 tsp Italian herbs

1 bunch of Spring onions, finely chopped

4 large Gherkins, finely chopped

3 tbsp finely chopped Jalapeño

2 tbsp Pickle juice (from the jalapeño jar)

1-2 tsp Franks hot sauce (depending on how hot you want it)

8 rashers of streaky bacon

1 medium raw whole chicken for roasting (you could also buy a pre-cooked rotisserie chicken for ease!)

Method

1. Roast the whole chicken according to the instructions until fully cooked through. I do mine in the pressure cooker and air fryer to finish. Usually roast at 200°C for approx 1 hr and 20 mins in a fan oven (spray with oil and season generously prior to cooking). I also like putting two halves of a lemon inside the chicken cavity for extra flavour. Once cooked, cover in foil and set aside to cool completely.

2. Cut the streaky bacon into small pieces and fry on a medium / high heat until crispy. Set aside.

3. In a large bowl, add the Greek yoghurt, Cream cheese, garlic powder, onion powder, Italian herbs, chopped Spring onions, chopped Gherkins, finely chopped Jalapeños, Pickle juice and Buffalo sauce and mix together thoroughly.

4. Strip all the meat from the roast chicken including the thighs, drumsticks and breast meat and roughly chop into small chunks. You need approx 700g chicken meat but a bit more or a bit less is fine!

5. Add the chopped chicken and half the crispy streaky bacon to the yoghurt and cream cheese mix and stir to combine. Give it a taste test and season generously with freshly ground pepper and a bit more hot sauce if you want it a bit spicier.

6. Serve up, top with the remaining streaky bacon and enjoy!