This dip is blushing it’s so good!
Grab your favorite dipper and scoop into this warm, creamy, cheesy chicken Alfredo dip! Its blush color comes from fire roasted tomatoes.
It’s easy to make with: shredded chicken, (I shred mine with my KitchenAid Hand or Stand Mixer) cream cheese, a jar of prepared Alfredo sauce, some fresh extra garlic and Parmesan & mozzarella cheeses!
Once it comes comes out of the oven – all golden brown and bubbly – top it with some fresh basil, then gather some friends and enjoy! (…maybe with some sparkling blush wine!)
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8 servings
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- 1 8-ounce brick cream cheese softened
- 1/2 cup Parmesan cheese
- 1 teaspoon Italian seasoning blend
- 1/4 teaspoon black pepper
- 1 teaspoon fresh minced garlic
- 1 16-ounce jar alfredo sauce
- 2 cups shredded cooked chicken breast
- 1 1/2 cups shredded mozzarella cheese divided
- 1 14.5-ounce can diced, fire roasted tomatoes drained
- 3 tablespoons thinly sliced fresh basil leaves optional
Ingredients
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- Preheat oven to 350 degrees - (Oven rack in lower middle position.)
- Use mixer to mix together cream cheese, Parmesan cheese, Italian seasoning, pepper and garlic. Add in alfredo sauce, slowly, and mix until well combined. Scrape bowl to make sure all cream cheese is mixed in.
- Then mix in chicken, 1 cup of the mozzarella and the drained diced fire roasted tomatoes
- Pour the mixture into a 2-quart baking dish and top with the remaining mozzarella cheese. Bake uncovered for 30 minutes or until golden brown and bubbly.
- If desired, top with fresh basil and serve with your favorite dippers. (see notes)
Shredding Chicken with Mixer:
An easy way to shred warm, moist chicken breasts is to use your hand or stand mixer. I use my KitchenAid Hand Mixer with the turbo beaters (regular mixing beaters) or my KitchenAid Stand Mixer with the flat beater. Start on low speed.
Toasted Baguette Slices: (Crostini):
I serve with toasted baguette slices that I drizzle with olive oil and sprinkle with salt and pepper. Bake them at 375 degrees on a baking sheet 5-7 minutes on each side.
Slow Cooker Directions:
You can cook in a slow cooker! Cook on LOW for 2-3 hours or until hot and melty.
This looks delicious!!!!! I will be trying this one.
Enjoy Denise!
Would like to see a mail tab🤞🤗
Hi Shirley – You want to email the recipe to someone? If you go to the bottom of the recipe you’ll see colored buttons for “Facebook” “Pinterest” if you go to the “More” button – there’s an email option. Maybe I should make that one of the main choices. Thanks for the input!!
Where can I find the recipe similar to this that goes in a slow cooker? It was featured on the TSV day, Oct 13th I believe, but I can’t find it on the QVC site.
Hi Sandy! Thanks for reaching out. It’s the same recipe. I added directions in the “Notes” section of the recipe for how to cook in your slow cooker. You can even shred the chicken and mix right in your slow cooker. I use my hand mixer with the regular/turbo beaters when I do this. (as long as your slow cooker liner is okay with metal utensils – mine is stoneware). Hope that helps! Take care!
Are you adding more garlic, parm and mozz cheese to the sauce?
Yes, it all gets mixed together! ( :
Hope you can FACEBOOK/ MESSENGER ME BACK!
I COPIED YOUR Blused Alfredo Chicken Dip, looks so good.
But I don’t care to much for cream cheese, it depends how it is prepared. But this recipe I don’t think to much for my taste. So I am asking, Do you think I can leave out the Cream Cheese ??
My MESSENGER /Facebook is under my name of Carol Ann Simmons O’Hara
Hi Carol – You can certainly leave out the cream cheese – will change the texture, but I’m sure will still be yummy!