A creamy blend of shredded chicken, sun-dried tomatoes, and cheeses offering a lighter, savory treat.
# What You’ll Need:
→ Chicken
01 - 2 cups cooked shredded chicken breast (approximately 2 large breasts)
→ Dairy & Cheeses
02 - 4 ounces light cream cheese, softened
03 - 1 cup plain Greek yogurt (2% or nonfat)
04 - ½ cup part-skim shredded mozzarella cheese
05 - ¼ cup grated Parmesan cheese
→ Vegetables & Aromatics
06 - ⅓ cup sun-dried tomatoes, drained and chopped
07 - 2 cloves garlic, minced
08 - ¼ cup fresh basil, chopped (plus additional for garnish)
→ Seasonings
09 - ½ teaspoon dried oregano
10 - ½ teaspoon dried thyme
11 - ¼ teaspoon crushed red pepper flakes
12 - ½ teaspoon kosher salt
13 - ¼ teaspoon ground black pepper
→ Extras
14 - 1 tablespoon olive oil (for sautéing)
# How to Make It:
01 - Preheat the oven to 375°F.
02 - Heat olive oil in a medium skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Stir in sun-dried tomatoes and cook for 1 minute.
03 - In a large mixing bowl, combine shredded chicken, sautéed garlic and sun-dried tomatoes, cream cheese, Greek yogurt, mozzarella, Parmesan, chopped basil, oregano, thyme, red pepper flakes, salt, and black pepper. Stir until fully incorporated.
04 - Transfer the mixture to a lightly greased 1-quart baking dish, smoothing the surface with a spatula.
05 - Bake for 20 to 25 minutes until the dip is hot, bubbly, and lightly golden on top.
06 - Sprinkle extra fresh basil over the dip. Serve warm with sliced vegetables, whole grain crackers, or pita chips.
