Hi everyone, I’m back with more delicious experiments. I was thinking of making something else to go as a dip with my Paleo Chips and Daniella said: “mom lets make Cheeseburger” and I thought, yes lets make Cheeseburger Dip.
So than i had another idea, perhaps i should make the Cheeseburger Dip and serve it along with lettuce and Avocado and make it super friendly Keto dish ( for those who follow Ketogenic diet and eat very little carbs ) and the result is in front of you 🙂
Please comment below and let me know how you like it…. fell free to share it with your friends 🙂
- Ground Chicken Breast – 1 lb
- Cream Cheese – 1/2 pack
- Sugar Free BBQ Sauce – 1/4 cup
- Tamari Sauce – 2 table spoon
- Almond Milk – 4 table spoon
- Onion – 1/2 chopped
- Mushrooms Pieces and Stem 1 can chopped
- Garlic Powder – 1/2 tea spoon
- Ginger – 1/2 tea spoon
- Cumin – 1/2 tea spoon
- Avocado Oil – 4 table spoons
- Sriracha Hot Sauce – 2 tea spoons
- Salt – 1 tea spoon
Add the ground chicken and stir to separate, so the meat doesn’t clump up and looks like a taco meat. Add all the spices, Sriracha Sauce and continue steering.
Cook for additional few minutes and than add the BBQ Sauce, Tamari Sauce and Almond Milk. Close the lid and set the Instant Pot to Meat/Stew setting for 30 minutes. Vent the lid then open and mix in cream cheese. Close the lid and set the Instant Pot to Pressure Cook setting for 5 minutes.
Can be served as a Chips and Dip, or as a Lettuce Boat garnished with sliced avocado.