Ingredients
Method
- 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.
Nutrition
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.