Description
The viral ‘Marry Me’ chicken, but make it a creamy, gooey baked ‘Marry Me’ chicken dip. Super cheesy, packed with chicken, sundried tomatoes, and herbs, this is PURE comfort and the ultimate sharing dip for entertaining. Serve with baked crispy pita chips, no-knead 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 350°F (180). To a mixing bowl, add the shredded chicken, ½ cup sour cream, 7oz cream cheese, 1 teaspoon of dried thyme, 1 teaspoon of chili flakes, ½ cup of chopped sundried tomatoes, the fresh thyme leaves, chopped scallions, ½ cup of cheddar cheese, ½ cup of parmesan cheese, ½ 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 no-knead 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