My husband is a sucker for Chicken Alfredo. Throughout our early dating life it was his go-to dish anytime we went to an Italian restaurant. I’ve since convinced him to venture outside his comfort zone but it’s still one of his favorite dishes. In fact, most people I know love Chicken Alfred so I decided to make a Chicken Alfredo Dip as an appetizer for holidays, parties and big games like the Super Bowl.
My Chicken Alfredo Dip has a little twist on it. Instead of being an all-white dish with a bunch of cream, I decided to add a little color. Full disclosure I made this last summer for the first time and while we loved it, I didn’t like the way it looked. I’m the sort of person that wants things to look just as delicious as they taste so decided I would play with the recipe a bit more before putting it on the blog. I love how it turned out this time – taste and color.
Even more, I love that it is something that will appeal to a lot of people and is a mix and dump recipe. When I’m entertaining I always have so much to do and I sort of overlook appetizers because I’m focused on the meal. However, this recipe is easy to incorporate into your to-do list before entertaining a crowd. It’s going to become an essential dish from here-on out for me.
Check out the full recipe below!
Chicken Alfredo Dip
- 5 cups of roasted, shredded chicken (I buy a pre-cooked chicken from the store to use but feel free to make your own.)
- 12 oz. of cream cheese, softened
- 1 cup of whole milk
- 1 cup of chicken broth
- 4 Tbsp. of butter, melted
- ½ medium white onion
- 1 cup of parmesan cheese
- ½ cup of mozzarella cheese
- ½ cup tomatoes, chopped
- 4 Tbsp. of freshly chopped basil
- 3 Tbsp. of green onions (split by white bottoms and green tops)
- 2 Tbsp. of Italian seasoning
- 2 Tbsp. of olive oil
- 1 Tbsp. of garlic, minced
- 2 tsp. of salt
- Additional salt and pepper to taste
- Optional: Parsley, additional basil and cracked pepper to top
- Preheat oven to 375 degrees.
- Heat olive oil in a pan on the stove. Once it is hot add you garlic and onion. Sauté until soft and translucent.
- Combine your garlic and onion mix with your cream cheese, milk, chicken brother, 2 Tbsp. of basil, Italian Seasoning, mozzarella cheese, ½ cup of parmesan cheese and salt. Mix well.
- Add your chicken and mix.
- Dump everything into a baking dish and pop it in the oven for 20 minutes.
- Pull out and top with Parmesan cheese, tomatoes, a sprinkle of pepper, white parts of green onions and last 2 Tbsp. of basil. Cook for an additional 5 minutes.
- Finish off in the broiler for two minutes. Watch this though. My broiler is on the top of my oven so I placed the rack in the center of the oven so it didn’t overcook the top.
- Serve immediately with bread, garlic toast or even chips. I personally like it with chips. My husband likes it with the garlic bread. Top with the green part of the green onion, additional basil and parsley.
When you’re done you will have a dish that everyone is happy with – kids and adults alike.
This is something we have also used for dinner when I don’t really feel like cooking. It is filling if you eat too much so if you make it as an appetizer I recommend sharing with a few people or else you won’t be hungry for anything else. But, you also have to try and stop yourself from eating it, so there’s that…:)
Happy eating, friends!