Curry Chicken Dip

INGREDIENTS

• 2 boneless skinless chicken breasts
• 1 tablespoon olive oil
• 1 tablespoon curry powder, divided
• 8 ounces cream cheese, softened
• 1 scallion, thinly sliced
• 1 clove garlic, minced
• salt, to taste
• 1 - 2 tablespoons heavy cream, if needed
• crackers, bread, or crudite, for serving

DIRECTIONS

1. Preheat a skillet to medium-high heat with the olive oil. Add the chicken, and sprinkle with salt and some of the curry powder. Flip after 5 minutes, and finish cooking through. Let cool, and shred with two forks.
2. In a bowl, add the chicken, cream cheese, garlic, scallion, and remaining curry powder. Stir using a fork to combine. Taste, and add heavy cream 1 tablespoon at a time to thin if needed, and add salt to your preference.
3. Serve as desired. Enjoy!

TIP:  If you'd rather you could use one 12.5oz can of chicken breast to speed things up. Just make sure to drain it first. Then it's a quick dumping everything together, mix and enjoy.  I might get a second can just in case.  You may want more or less chicken in it. Make it chunkier. Start with one.