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Chicken Parmesan Dip

  • 20 m
  • 50 m
David Bonom
“No breading and frying here! Layer on the cheese and tomatoes using leftover chicken (or turkey) in this healthy dip recipe. Pair with soft Italian bread and a salad for an easy dinner or serve it as an appetizer for your next party.”

Ingredients

    • 1 tablespoon extra-virgin olive oil
    • ½ cup finely chopped onion
    • 3 cloves garlic, minced
    • ½ teaspoon crushed red pepper
    • 1 14-ounce can fire-roasted diced tomatoes
    • ¾ teaspoon Italian seasoning
    • 1½ cups shredded mozzarella cheese, divided
    • 1 cup part-skim ricotta cheese
    • 3 tablespoons chopped fresh basil, divided
    • 1 cup diced cooked chicken (about 5 ounces)
    • ¼ cup grated Parmesan cheese

Directions

  • 1 Preheat oven to 375°F. Coat a shallow 6-cup baking dish with cooking spray.
  • 2 Heat oil in a medium skillet over medium heat. Add onion, garlic and crushed red pepper; cook, stirring occasionally, until just starting to brown, 2 to 4 minutes. Stir in tomatoes and Italian seasoning and remove from heat.
  • 3 Meanwhile, combine ½ cup mozzarella, ricotta and 2 tablespoons basil in a medium bowl. Set aside.
  • 4 Spread ½ cup of the tomato mixture in the prepared baking dish. Top with the ricotta mixture, then sprinkle evenly with chicken. Spoon the remaining tomato mixture on top and sprinkle with the remaining 1 cup mozzarella and Parmesan.
  • 5 Bake until bubbly and the cheese has melted, 25 to 30 minutes. Let stand for at least 5 minutes. Serve hot or warm, topped with the remaining 1 tablespoon basil.
  • Make Ahead Tip: Assemble dip (Steps 2-4) and refrigerate for 1 day; let stand at room temperature for 30 minutes before baking.
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