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CHICKEN ALFREDO DIP #appetizers #lunch

CHICKEN ALFREDO DIP #appetizers #lunch

This Chicken Alfredo Dip is awesome! It's smooth, gooey, stacked with chicken and produced using scratch! Impeccable as a hors d'oeuvre or an easygoing lunch or supper.

The thing is, I'm not by any stretch of the imagination into harsh cream, or mayo, or dressings and those are the things that typically make up a hot plunge (or even a virus plunge, so far as that is concerned). So with this Chicken Alfredo Dip I stayed with a cream cheddar and Alfredo sauce (custom made!) base, stacked it with additional cheddar and chicken, bested it with cheddar (clearly), and heated until absolutely gooey and overwhelming.

Combined with some dried up bread or wafers, and a few veggies (broccoli would be incredible with this!), you can truly make it a feast in one! It's ideal for game day or and healthy enough for when you're engaging and simply need to make an entire supper out of hors d'oeuvres (on the grounds that who doesn't love finger nourishment for dinner?!).

Also Try Our Recipe : THE EASIEST PRETZEL BITES EVER

CHICKEN ALFREDO DIP #appetizers #lunch

Ingredients
  • 3 tablespoons butter
  • 3 tablespoons flour
  • ½ teaspoon salt
  • 1 teaspoon dried parsley
  • ½ teaspoon minced garlic
  • 1 cup chicken broth
  • 1 cup 1% milk
  • ½ cup shredded Parmesan cheese
  • 1 cup shredded mozzarella cheese, divided
  • 1 (8oz) package cream cheese
  • 2 cups cooked, chopped chicken breast (about 1 large breast)
Instructions
  1. In a medium skillet over medium heat, melt butter. Whisk in flour until smooth.
  2. Add salt, parsley, and garlic and cook for 1 minute.
  3. Add broth and milk and whisk until combined. Cook over medium heat, whisking often, until thickened and smooth. Stir in Parmesan cheese and ½ cup mozzarella until melted.
  4. In a medium bowl, beat cream cheese with an electric mixer until smooth. Add Alfredo sauce and beat until combined. Stir in chicken.
  5. Spread into a medium baking dish (1-1.5 quarts) and top with remaining ½ cup mozzarella cheese.
  6. Bake at 400 degrees for 15-20 minutes, until bubbly and beginning to brown, or cover and refrigerate up to 2 days until ready to bake. Serve with veggies, crackers and crusty bread.
For more detail : bit.ly/2WSbKem

Read More Our Recipe : SWEET POTATO PUMPKIN SPICE PALEO BREAD

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