Description
This creamy chicken Alfredo dip is a rich and cheesy appetizer perfect for gatherings. Made with shredded chicken, a blend of mozzarella and Parmesan cheeses, and a smooth Alfredo sauce base, it’s warm, comforting, and easy to prepare in under 30 minutes. Serve it with crackers, bread, or fresh vegetables for dipping to delight your guests.
Ingredients
Scale
Dip Base
- 2 tablespoons butter
- 2 tablespoons flour
- 3 cloves garlic, minced
- 1 cup milk
- 8 ounces cream cheese
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese
Additional Ingredients
- 1 1/2 cups shredded chicken (rotisserie chicken works great)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Melt Butter and Sauté Garlic: In a medium saucepan, melt the butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant to infuse the butter with garlic flavor.
- Make Roux: Stir in the flour and cook for 1-2 minutes, stirring constantly to form a roux which will thicken the sauce.
- Add Milk and Thicken Sauce: Gradually whisk in the milk, ensuring no lumps form. Continue cooking and whisking for 3-4 minutes until the mixture thickens to a creamy sauce consistency.
- Add Cream Cheese: Reduce heat to low and add the cream cheese, stirring continuously until it melts completely and the sauce is smooth.
- Incorporate Cheeses: Add 1 cup of shredded mozzarella and the grated Parmesan cheese to the sauce. Stir well until the cheeses melt and blend into the sauce.
- Add Chicken and Seasonings: Stir in the shredded chicken, Italian seasoning, salt, and pepper. Mix everything thoroughly ensuring the chicken is evenly coated with the cheesy sauce.
- Prepare for Baking: Transfer the dip into a serving dish and sprinkle the remaining 1/2 cup mozzarella cheese evenly on top.
- Optional Baking: For a bubbly and golden top, bake in a preheated oven at 375°F (190°C) for 10 minutes.
- Serve: Serve warm with crackers, slices of bread, or an assortment of fresh veggies for dipping.
Notes
- Using rotisserie chicken saves time and adds flavor to the dip.
- For a spicier kick, add a pinch of red pepper flakes when stirring in the chicken.
- Leftover dip can be refrigerated for up to 3 days and reheated gently on the stovetop or in the microwave.
- Substitute milk with half-and-half for an even richer dip, but adjust seasoning accordingly.
- To keep the dip vegetarian, omit the chicken and add more vegetables like sautéed mushrooms or spinach.
