Baked Parmesan Chicken Dip
I don’t know about you, but I’m always down for a delicious party dip! I’m a sucker for buffalo chicken dip, pimento cheese and basically anything cheesy and delicious.
After eating a roast chicken for two days, I certainly did not want leftovers to go to waste. My first thought? Buffalo chicken dip. Well, when you don’t have buffalo or wing sauce, that is not easy to do. My next thought? “I have Parmesan cheese. Maybe I can sub the cheese and leave out the wing sauce.” That is how the Parmesan chicken dip was born. This dip is SO easy and SO good! Like, seriously, if you’re a Parmesan lover like me, you won’t be able to stop eating.
My recipe calls for making this in the oven with a cast iron skillet. If you’re a crock pot lover, you can certainly adjust time and temperature to cook it in the crock pot.
1/2 Vidalia onion, finely chopped
1 cup mayonnaise
1 package cream cheese
2 cups cooked chicken, shredded
2 cups Parmesan cheese, grated
2 tablespoons ground chili peppers, in oil
salt/pepper, to taste
1 teaspoon garlic, minced
1 tablespoon basil, roughly chopped (optional)
Begin by preheating the oven to 350 degrees. Bring the cream cheese to room temperature.
Grease the cast iron skillet. Note: you will use a 6” cast iron skillet.
Mix the cream cheese, mayonnaise and Parmesan cheese together. Next, add the chili peppers in oil, onion, garlic and salt/pepper, mix well. Add the chicken, mix well together and add the mixture to the cast iron skillet. Distribute evenly.
Bake for 30-35 minutes, or until bubbly and golden brown. Top with the fresh basil and serve with crostini or your favorite crackers, chips or bread. Enjoy!