You always see the classic layered dip, or the creamy spinach and artichoke, but have you ever had a chicken alfredo dip before? If your answer is no, I’m not sure what you’re waiting for. This cheesy, creamy, and oh so good dish is something you can’t miss! Serve it at your next gathering, and I promise your guests will ask for more. It’s simple, quick, and delicious!
INGREDIENTS:
3 tablespoons butter
3 tablespoons flour
½ teaspoon salt
1 teaspoon dried parsley
½ teaspoon minced garlic
1 cup chicken broth
1 cup 1% milk
½ cup shredded Parmesan cheese
1 cup shredded mozzarella cheese, divided
1 (8oz) package cream cheese
2 cups cooked, chopped chicken breast (about 1 large breast)
INSTRUCTIONS:
In a medium skillet over medium heat, melt butter. Whisk in flour until smooth.
Add salt, parsley, and garlic and cook for 1 minute.
Add broth and milk and whisk until combined. Cook over medium heat, whisking often, until thickened and smooth. Stir in Parmesan cheese and ½ cup mozzarella until melted.
In a medium bowl, beat cream cheese with an electric mixer until smooth. Add Alfredo sauce and beat until combined. Stir in chicken.
Spread into a medium baking dish (1-1.5 quarts) and top with remaining ½ cup mozzarella cheese.
Bake at 400 degrees for 15-20 minutes, until bubbly and beginning to brown, or cover and refrigerate up to 2 days until ready to bake. Serve with veggies, crackers and crusty bread.
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