The viral ‘Marry Me’ chicken, but make it a creamy, gooey baked dip. Super cheesy, packed with chicken, sundried tomatoes and herbs, this is PURE comfort and the ultimate sharing dip for entertaining. Serve with baked pita chips, chili cheese focaccia or crudites and watch it disappear.
This dip is DANGEROUSLY good. So much so, that my boyfriend and I may or may not have gotten through most of it by ourselves right after I’d finished baking and shooting it!
There’s just something about this combination of flavors that works so beautifully. It’s comforting, creamy and cheesy, without being TOO rich and really is the ultimate in sharing party food. It’s also incredibly simple to make. Just mix all your ingredients, transfer to a baking dish, top with even MORE cheese and bake until golden and bubbling. 30 minutes, all in.
This is also a brilliant prep ahead party dip. You can assemble it a couple of days in advance, then just pop it into the fridge until you’re ready to bake and serve. It reheats well too – and any leftovers are EXCELLENT tossed through pasta, or spooned onto toast.
If you like ‘Marry Me’ chicken, you’ll love these one pot ‘Marry Me’ chicken meatballs, one pot ‘Marry Me’ white beans, one pot ‘Marry Me’ chickpeas, ‘Marry Me’ chicken pasta or one pot ‘Marry Me’ chicken gnocchi.
Ingredients
- Sour cream and cream cheese. These two ingredients form the creamy base of the dip. I’m using full-fat versions, but lower fat varieties will work too – your dip may just be a little less thick.
- Sundried tomatoes. For the best flavor, I love to use sundried tomatoes in olive oil, but any will do here.
- Chicken. This is a brilliant way to use up leftovers from a rotisserie chicken, or a herby roast chicken. You can also cook the chicken specially for this recipe if you like. If you do, I recommend following the directions for the chicken in this chicken Caesar salad recipe.
- Cheese. I’m using three types of cheese here and they all serve a purpose – mozzarella gives you that lovely stretchiness, while cheddar and parmesan provide the strong, cheesy flavor. You can play around with your cheese – Gruyere or gouda work well – or you could skip the parmesan and just use cheddar. Or skip the mozzarella if you like.
- Chili flakes. I love the subtle heat this brings to the dip. It doesn’t make it spicy, but if you’re worried, just skip it.
How to make it
Mix all the ingredients for the dip, leaving aside some of the cheese to top it with before baking. Taste, then add a little more salt and pepper if you like.
Transfer the dip into a small oven-proof baking dish (or you could use a small oven-proof pan or skillet). Top with the remaining cheese, then pop into the oven to bake.
Once bubbling, gooey and golden, remove the dish from the oven. Serve while hot, with pita chips, chili cheese focaccia, two ingredient dough garlic flatbreads or rosemary parmesan bread for dipping.
Watch how to make it
Got a question?
You absolutely can! You can mix the dip and prepare it for baking a couple of days in advance – then just pop it into the oven when you’re ready to cook and serve. Just keep it covered in the fridge until you need it. Once baked, you can reheat it, covered with aluminum foil for about 10 minutes at 400F/200C or until piping hot.
Definitely – spinach is a fab addition to the dip. If you do, you’ll want to cook the spinach first. Either submerge it in boiling water for a minute or pan-fry it until soft and wilted. Then you’ll need to squeeze as much moisture as you can from it, before chopping it up and adding it into the dip mixture. This will prevent raw spinach from releasing lots of water into your dip as it bakes, making it watery, rather than rich and creamy. You can use frozen spinach too, just defrost it and again, squeeze as much water out as you can.
Like this recipe? Try these easy dips next
If you make this recipe, I’d love to hear from you! You can leave a recipe rating and a comment below. And remember to tag @DishedByKate on Instagram, Facebook and TikTok if you’ve made one of my recipes. Seeing your recreations really makes my day 😊.
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Creamy Baked ‘Marry Me’ Chicken Dip
- Total Time: 30 minutes
- Yield: 8 servings 1x
Description
The viral ‘Marry Me’ chicken, but make it a creamy, gooey baked dip. Super cheesy, packed with chicken, sundried tomatoes and herbs, this is PURE comfort and the ultimate sharing dip for entertaining. Serve with baked pita chips, chili cheese focaccia or crudites and watch it disappear.
You’ll also need a small oven dish, or oven proof pan or skillet for this recipe.
Ingredients
- 2 cooked chicken breasts, shredded
- 1/2 cup sour cream
- 7oz/200g cream cheese
- 1 teaspoon dried thyme
- 1 teaspoon chili flakes
- 1/2 cup sundried tomatoes, chopped
- A handful of fresh thyme leaves
- 3 scallions, finely chopped
- 1 cup mozzarella cheese, shredded
- 1/2 cup cheddar cheese, shredded
- 1/2 cup parmesan, shredded
- 1/2 teaspoon salt
- Black pepper
Instructions
- Mix the dip. Heat your oven to 360F/180C fanbake. To a mixing bowl, add the shredded chicken, 1/2 cup sour cream, 7oz cream cheese, 1 teaspoon of dried thyme, 1 teaspoon of chili flakes, 1/2 cup of chopped sundried tomatoes, the fresh thyme leaves, chopped scallions, 1/2 cup of cheddar cheese, 1/2 cup of parmesan cheese, 1/2 teaspoon of salt and a good grind of black pepper. Mix well to combine into a thick, creamy dip.
- Assemble the dip. Taste the dip, then add a little more salt and black pepper if needed. Transfer the dip to a small oven dish (or an oven-proof pan or skillet), then top with the shredded mozzarella.
- Bake and serve. Transfer the dish to the oven and bake for 20 minutes, until deeply golden and bubbling. You can also pop the dish under the broiler (grill) for a minute or two at the end if you’d really like to crisp up the top. Carefully remove the dish from the oven, then serve while hot and gooey. I LOVE serving this with crunchy baked pita chips, soft chili cheese focaccia, two ingredient dough flatbreads or rosemary parmesan bread.
Notes
INGREDIENT NOTES: Play around with the cheese you use if you like. I like mozzarella for the stretchy factor, and cheddar and parmesan for the flavor, so try to follow that formula. Gruyere, gouda or smoked cheddar are excellent here too. You can use reduced-fat sour cream and cream cheese if you like – the dip may be a little less thick – but will still taste delicious.
NEED A CHICKEN RECIPE? When I’m making chicken specifically to make this dip, I like to use this recipe for grilled chicken Caesar salad and follow the instructions for the chicken.
OPTIONAL ADDITIONS: I often like to add spinach to this dip. If you add spinach (a couple of big handfuls is fine), make sure you cook it first and squeeze as much liquid out of it as possible before adding to the dip mixture. You can either quickly boil it in a pot of water (literally 1 minute) or pan-fry it until wilted and soft. You can also use frozen spinach, just make sure to defrost it and squeeze the water out too. This will keep your dip nice and thick. If you add raw spinach to the mixture, it’ll release all its water into the dip in the oven and make it watery.
PREP AHEAD: You can mix the dip and prepare it for baking a couple of days in advance – then just pop it into the oven when you’re ready to cook and serve. Just keep it covered in the fridge until you need it. Once baked, you can reheat it, covered with aluminum foil for about 10 minutes at 400F/200C or until piping hot.
- Prep Time: 10
- Cook Time: 20
- Category: dips
- Method: oven
- Cuisine: american
Nutrition
- Calories: 377
- Sugar: 1.8g
- Sodium: 934.6mg
- Fat: 22.7g
- Saturated Fat: 11.8g
- Unsaturated Fat: 8.3g
- Trans Fat: 0g
- Carbohydrates: 8.4g
- Fiber: 1.7g
- Protein: 35.2g
- Cholesterol: 108.5mg
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