Description
This creamy Chicken Alfredo Dip is a luscious, cheesy appetizer perfect for parties or game day. Made with a rich roux base, cream cheese, mozzarella, Parmesan, and tender shredded chicken, this dip bakes to golden bubbly perfection and pairs wonderfully with crostini, broccoli, and other fresh vegetables for dipping.
Ingredients
Scale
Sauce Base
- 2 tablespoons butter
- 2 tablespoons flour
- 3 cloves garlic, minced
- 1 cup milk
- 8 ounces cream cheese
Cheese and Chicken
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese
- 1 1/2 cups shredded chicken (rotisserie chicken works great)
Seasoning
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Make sauce: Preheat the oven to 350°F (175°C). In a skillet over medium-high heat, melt 2 tablespoons of butter. Whisk in 2 tablespoons of flour to create a roux, cooking for about 1-2 minutes until combined and slightly bubbly. Add the minced garlic and then whisk in 1 cup of milk, stirring continuously until the mixture is smooth and slightly thickened. Reduce the heat to low and stir in 8 ounces of cream cheese until fully melted and smooth.
- Add cheese and chicken: Stir in 1 cup of shredded mozzarella cheese, 1/4 cup grated Parmesan cheese, 1 1/2 cups shredded chicken, 1 teaspoon Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper, mixing until well combined.
- Bake: Transfer the mixture to a baking dish and evenly top with the remaining 1/2 cup mozzarella cheese. Place in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and the dip is bubbly.
- Serve: Remove from oven and serve hot. This dip is delicious with crostini, broccoli florets, and an assortment of fresh vegetables for dipping.
Notes
- Using rotisserie chicken saves time and adds great flavor.
- If you prefer a spicier dip, add red pepper flakes or a dash of hot sauce to the mixture before baking.
- For a lower-fat option, substitute reduced-fat cream cheese and milk.
- Leftover dip can be refrigerated in an airtight container for up to 3 days and reheated gently.
