Description
The ultimate creamy, cheesy appetizer! This irresistible Marry Me Chicken Dip is packed with shredded chicken, sun-dried tomatoes, and savory herbs. Perfect for parties and easy to make in the oven or a Crockpot.
Ingredients
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 2 cups cooked and shredded chicken
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper flakes, or to taste
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh basil or parsley, for garnish
Instructions
1. Preheat your oven to 375°F (190°C). Lightly grease an 8-inch baking dish or small cast-iron skillet.
2. In a large bowl, combine the softened cream cheese, sour cream, garlic powder, Italian seasoning, red pepper flakes, salt, and pepper. Stir until smooth.
3. Fold in the shredded chicken, 1/2 cup of the mozzarella cheese, Parmesan cheese, and chopped sun-dried tomatoes. Mix until everything is evenly combined.
4. Spread the mixture into the prepared baking dish and top with the remaining 1/2 cup of mozzarella cheese.
5. Bake for 20-25 minutes, or until the dip is hot and the cheese is bubbly and lightly golden.
6. Let cool for 5 minutes, then garnish with fresh basil or parsley and serve warm.
7. In the bowl of a slow cooker, combine the cream cheese, sour cream, shredded chicken, 1/2 cup mozzarella, Parmesan, sun-dried tomatoes, and all seasonings. Stir to combine.
8. Cover and cook on LOW for 2-3 hours, stirring occasionally, until hot and melted.
9. Sprinkle the remaining 1/2 cup of mozzarella cheese over the top, cover, and cook for another 15 minutes until the cheese is melted.
10. Set the slow cooker to WARM and serve directly from the pot. Garnish with fresh herbs before serving.
Notes
Cheese Tip: For the best creamy, non-greasy texture, it’s highly recommended to grate your own cheese from a block.
Make it Spicy: Increase the crushed red pepper flakes to 1/2 teaspoon or add a pinch of cayenne pepper.
Add Greens: Stir in 1 cup of thawed frozen spinach that has been squeezed completely dry.
Bacon: Top the finished dip with freshly cooked and crumbled bacon for a smoky flavor.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or oven.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking, Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 280
- Sugar: 2g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0.5g
- Protein: 15g
- Cholesterol: 65mg