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chicken dip

Recipe courtesy of Daniel Batista, Executive Chef, St. Catherine of Siena Hospital

Yield: 1 pound/1 serving


  • Chicken breast (whole) 1 lbs 8 oz
  • Low-fat cheddar jack cheese 2 1/2 cups
  • Low-fat cream cheese 6 oz
  • Salt 1/2 tsp
  • Paprika 1 tsp
  • Garlic powder 1 tsp
  • Onion powder 1 tsp
  • Oregano (dry) 1 tsp
  • Cumin 1 tsp
  • Cayanne pepper 1/4 tsp
  • Water 1 cup


  1. Poach chicken in low sodium chicken stock until internal temperature is 165 degrees Fahrenheit.
  2. While chicken is still warm pull chicken apart with two forks until all of it is shredded.
  3. Combine all ingredients except the cheddar jack cheese in a bowl and pour into a glass or metal baking pan. Increase Cayenne to ½ tsp if you would like it to be spicier.
  4. Evenly coat the top of the chicken dip with the cheddar jack cheese and bake at 350 degrees for 20 minutes.
  5. Let cool for 5 minutes then enjoy!

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