This High Protein Thai Chicken Dip is perfect for an appetizer or lunch with 30 grams of protein in 1/2 cup!

This High Protein Thai Chicken Dip is perfect for an appetizer or lunch with 30 grams of protein in 1/2 cup.

What makes this recipe great?

The amount of protein this dip has is by far the best thing about it, as well as how tasty it is. With the essence of the Thai Crunch Salad from CPK but loads more protein this will be your new favorite dip to have around the house.  Cottage Cheese is for sure having a moment right now and for good reason, it’s high in protein and is an excellent source of calcium both things I strive to get more in my diet.

This High Protein Thai Chicken Dip is perfect for an appetizer or lunch with 30 grams of protein in 1/2 cup.

Ingredients in Thai Crunch Dip

This High Protein Thai Chicken Dip is perfect for an appetizer or lunch with 30 grams of protein in 1/2 cup.

  • Canned chicken– just drain the water out of the can and its ready to go. 
  • Purple cabbage– you can sometimes find this pre chopped in the produce section.
  • Edamame-very high in protein and usually you can find it in the frozen section.
  • Cilantro
  • Red bell pepper
  • Carrots
  • Peanuts– I like to use roasted and salted for an extra salt kick.
  • Cottage cheese– any type of cottage cheese will work, i used low fat in my recipe.
  • Peanut butter– if you don’t love peanut butter exchange with your preferred nut butter of choice. Almond or cashew works well!
  • Ginger
  • Lime– I always roll my limes on the counter before i juice to make sure i get the max amount of juice out. 
  • Coconut aminos– you can use soy sauce as well.
  • Rice vinegar
  • Salt– to taste 

Step by Step

This High Protein Thai Chicken Dip is perfect for an appetizer or lunch with 30 grams of protein in 1/2 cup.

  • You will want to mix the chopped veggies and canned chicken together in a bowl.
  • Then in a blender mix the cottage cheese, peanut butter, ginger, lime, coconut aminos and rice vinegar.
  • Blend on high until smooth.
  • Pour into bowl with veggies & chicken.
  • Mix well to combine and top with chopped peanuts.

Pro Tips:

  • Using a blender for the dressing is going to reduce the lumps from the cottage cheese as well as combined all the ingredients throughly. 
  • If you like it extra saucy and want more protein, just add in some extra cottage cheese and sauce ingredients.
  • If cottage cheese is not your favorite, greek yogurt can work too it might just have more of a tart flavor.

Frequently Asked Questions

  • What is the best way to chop cabbage?
    • There are a few different ways you can chop the purple cabbage for this recipe. The simplest way would be to slice your cabbage into quarters and slowly slice thin slivers to ensure that you get small enough pieces. Next chop the sliced cabbage the opposite way to get small bit size piece.

This High Protein Thai Chicken Dip is perfect for an appetizer or lunch with 30 grams of protein in 1/2 cup.

Other favorite dips to try

Honey Mustard & Onion Dip

Whipped Goat Cheese with Bacon & Pecans

Chicken Enchilada Dip

Greek Veggie & Feta Dip

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This High Protein Thai Chicken Dip is perfect for an appetizer or lunch with 30 grams of protein in 1/2 cup.

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This High Protein Thai Chicken Dip is perfect for an appetizer or lunch with 30 grams of protein in 1/2 cup.

High Protein Thai Chicken Dip


5 from 2 reviews

  • Author: Kelsey

Description

This High Protein Thai Chicken Dip is perfect for an appetizer or lunch with 30 grams of protein in 1/2 cup.


Ingredients

Scale
  • 2 5 oz cans chicken, drained
  • 1/4 cup finely chopped purple cabbage
  • 1/2 cup edamame
  • 1 tbsp chopped cilantro
  • 1/4 cup chopped red bell pepper
  • 1/4 cup shredded carrot
  • 3/4 cup cottage cheese
  • 3 tbsp peanut butter
  • 1 tsp grated ginger
  • Juice of 2 limes
  • 1 tablespoon coconut aminos*
  • 1 tablespoon rice vinegar
  • Salt
  • 2 tbsp chopped peanuts

Instructions

  • In a bowl combine chicken, cabbage, edamame, cilantro, bell pepper & carrot.
  • In a small blender combine cottage cheese, peanut butter, ginger, lime juice, coconut aminos & rice vinegar.  Blend on high until smooth.
  • Pour sauce over chicken & veggies and stir to combine.
  • Season to taste to salt as needed.
  • Top with chopped peanuts.
  • Serve with pretzel thins, bell pepper, cucumber boats or whatever you like!

Notes

  • *soy sauce or tamari can be used instead of coconut aminos