Creamy blend of chicken, sun-dried tomatoes, and cheeses, perfect for sharing or snacking.
# What You'll Need:
→ Chicken
01 - 2 cups cooked shredded chicken breast (approximately 2 large breasts)
→ Dairy & Cheeses
02 - 4 oz 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 drained and chopped sun-dried tomatoes
07 - 2 cloves garlic, minced
08 - ¼ cup chopped fresh basil (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)
# Step-by-Step Guide:
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 tomatoes, light cream cheese, Greek yogurt, mozzarella, Parmesan, chopped basil, oregano, thyme, crushed red pepper, salt, and black pepper. Mix thoroughly until smooth and homogeneous.
04 - Transfer the mixture into a lightly greased 1-quart baking dish and smooth the surface. Bake for 20 to 25 minutes until the dip is heated through, bubbly, and lightly golden on top.
05 - Top with additional fresh basil and serve warm with sliced vegetables, whole grain crackers, or pita chips.
