A creamy, lighter blend of chicken, sun-dried tomatoes, and cheeses for warm enjoyment.
# Components:
→ Chicken
01 - 2 cups cooked shredded chicken breast (about 2 large breasts)
→ Dairy & Cheeses
02 - 4 oz light cream cheese, softened
03 - 1 cup plain Greek yogurt (2% or nonfat)
04 - ½ cup part-skim shredded mozzarella cheese
05 - ¼ cup grated Parmesan cheese
→ Vegetables & Aromatics
06 - ⅓ cup sun-dried tomatoes, drained and chopped
07 - 2 cloves garlic, minced
08 - ¼ cup fresh basil, chopped (plus extra for garnish)
→ Seasonings
09 - ½ teaspoon dried oregano
10 - ½ teaspoon dried thyme
11 - ¼ teaspoon crushed red pepper flakes
12 - ½ teaspoon kosher salt
13 - ¼ teaspoon black pepper
→ Extras
14 - 1 tablespoon olive oil (for sautéing)
# Directions:
01 - Set the oven to 375°F.
02 - Heat olive oil in a medium skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant, then stir in sun-dried tomatoes and cook for 1 minute.
03 - In a large mixing bowl, blend shredded chicken, sautéed garlic and sun-dried tomatoes, softened cream cheese, Greek yogurt, mozzarella, Parmesan, fresh basil, oregano, thyme, crushed red pepper flakes, kosher salt, and black pepper until evenly incorporated.
04 - Transfer the mixture to a lightly greased 1-quart baking dish and smooth the surface with a spatula.
05 - Bake in the preheated oven for 20 to 25 minutes until hot, bubbly, and lightly golden on top.
06 - Sprinkle additional fresh basil over the baked dip and serve warm alongside sliced vegetables, whole grain crackers, or pita chips.
