Chicken Parmesan Dip
I love a good mash-up recipe first thing in the morning, don’t you? It’s a great way to get us through the work week, and have us looking forward to the weekend. This mash-up in particular is here to prompt us to start discussing game-day appetizers and snacks. It’s never too early to start planning our menu. Take it from me, the earlier you start the better. Also, it’s never about the sports themselves, it’s more about what you’re serving.
Dips are the perfect game day appetizer because they feed a crowd, they’re easy to make, can be made ahead of time, and almost always involve loads of melted cheese. That’s never a bad thing in my book. I’m taking the classic chicken parmesan and turning it into a delicious, and I’m warning you now, incredibly addictive Chicken Parmesan Dip. You’re going to want to eat it by the boatload. I recommend making it a few times before the big day, you know so that way you can really perfect it before you serve it to your guests, and of course eating it a few times is the main objective.
Chicken Parmesan Dip
Equipment
- Skillet
- Mixing bowl
- Baking dish
Ingredients
- 1 tablespoon olive oil
- 1 small brown onion diced
- 2 garlic cloves minced
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon Italian seasoning
- 2 poached chicken breasts cooled diced or shredded (or 2 baked chicken breasts from the store)
- 1 1/2 cups store-bought marinara sauce
- 8- ounces cream cheese softened
- 1/2 cup mayonnaise
- 1 1/2 cups shredded mozzarella
- 1/2 cup grated parmesan
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup Panko breadcrumbs
- 1/4 cup plain breadcrumbs
- 2 tablespoons fresh basil torn into pieces
- Crostini or crackers for serving
Instructions
- Preheat oven to 375°F.
- Set a large skillet over medium-high heat with the oil. Once hot, add the onion and garlic and cook until softened, about 5 minutes. Season with crushed pepper flakes and Italian seasoning. Add the chicken and 1 cup marinara and cook for another minute or two. Remove from heat and let cool slightly.
- In a large bowl, stir together the cream cheese, mayo, 1 cup mozzarella, 1/4 cup parmesan, the cooled chicken and onion mixture, salt, and pepper until well combined. The warmth from the chicken will help melt the cream cheese slightly. Pour the mixture into a greased 9-inch square or rectangular baking dish, smoothing out as best you can. Drizzle with the remaining marinara and then top with remaining mozzarella, parmesan, Panko, breadcrumbs and a sprinkle of Italian seasoning. Bake until golden brown and bubbly, about 20 to 25 minutes.
- Remove from oven and let cool slightly. Garnish with fresh basil and serve with crostini, crackers or crudité. Enjoy!
