Chicken Puff Bravo
Creamy chicken and spinach dip with cheese, peppers, and mushrooms, ideal for parties or snack times, offering rich flavors and a smooth, cheesy texture.
Ingredients
- 3/4 lb Velveeta Mexican pasteurized process cheese spread with jalapeno pepper, cubed ⓘ
- 1/2 cup sour cream
- 1/4 teaspoon garlic salt
- 2 eggs, separated ⓘ
- 2 (10 oz) packages frozen chopped spinach, thawed and well drained ⓘ
- 3 cups chopped cooked chicken ⓘ
- 1/4 cup chopped red or green pepper ⓘ
- 1 (4 oz) can sliced mushrooms, drained ⓘ
Instructions
- In a 3-quart saucepan, combine Velveeta Mexican cheese spread, sour cream, and garlic salt; stir over low heat until the cheese is melted.
- Remove from heat.
- Beat the egg yolks thoroughly and reserve 1 tablespoon for glazing.
- Gradually stir the remaining egg yolks into the cheese mixture.
- Allow the mixture to cool.
- Beat egg whites until stiff peaks form; fold into the cheese mixture.
- Add the chopped cooked chicken, thawed and drained spinach, chopped peppers, and sliced mushrooms into the mixture.
Nutrition & Diet Analysis (per serving)
168
kcal
8% DV
Protein
Fat
Carbs
Diet fit
Under 400 cal
Low-fat
Contains
Milk
Egg
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).