Garlic Parmesan Chicken Dip

Name: Garlic Parmesan Chicken Dip (Baked)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: American
Ingredients: 25-30 garlic cloves; 1/2 cup olive oil; 2 blocks (8 oz each) cream cheese, softened; 1 cup sour cream; 1/2 cup mayonnaise; 1 tsp garlic powder; 1 tsp onion salt; 1 tsp Italian seasoning; 1 tsp chicken bouillon powder; 1/2 tsp crushed red pepper flakes; 1/2 tsp black pepper; 2 tbsp whole grain mustard; 1 cup shredded mozzarella cheese; 1 cup grated Parmesan cheese; 2 cups shredded chicken (from a rotisserie chicken); 1 cup shredded mozzarella cheese, for topping; 1/4 cup grated Parmesan cheese, for topping; Grated Parmesan cheese, for garnish

Garlic Parmesan Chicken Dip is a rich, creamy baked appetizer that combines roasted garlic, shredded chicken, and a blend of mozzarella and parmesan cheeses. The standout feature is the deep, caramelized flavor from 25-30 roasted garlic cloves infused into olive oil.

🌍American 🏷️Garlic parmesan dip 🏷️Chicken dip 🏷️Hot dip 🏷️Appetizer Game-day

🏷️

🏷️Party food

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TikTok

Total

40 min

Servings

6

Difficulty

Easy

Est. Cost

$32–$53

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

25-30 garlic cloves
1/2 cup olive oil
2 blocks (8 oz each) cream cheese, softened
1 cup sour cream
1/2 cup mayonnaise
1 tsp garlic powder
1 tsp onion salt
1 tsp Italian seasoning
1 tsp chicken bouillon powder
1/2 tsp crushed red pepper flakes
1/2 tsp black pepper
2 tbsp whole grain mustard
1 cup shredded mozzarella cheese
1 cup grated Parmesan cheese
2 cups shredded chicken (from a rotisserie chicken)
1 cup shredded mozzarella cheese, for topping
1/4 cup grated Parmesan cheese, for topping
Grated Parmesan cheese, for garnishoptional

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Instructions

1
In a skillet, cook the garlic cloves in olive oil over medium heat until golden brown and very soft.
2
Transfer the cooked garlic to a large mixing bowl and mash with a spatula until it forms a paste.
3
To the mashed garlic, add the softened cream cheese, sour cream, and mayonnaise.
4
Add the seasonings: garlic powder, onion salt, Italian seasoning, chicken bouillon, crushed red pepper flakes, and black pepper.
5
Stir in the whole grain mustard.
6
Mix all ingredients thoroughly until the mixture is smooth and well combined.
7
Stir in 1 cup of shredded mozzarella and 1 cup of grated Parmesan cheese.
8
Fold in the shredded chicken until it's evenly distributed throughout the dip.
9
Transfer the mixture to a baking dish and spread it out evenly.
10
Top with an additional 1 cup of shredded mozzarella and 1/4 cup of grated Parmesan cheese.
11
Bake at 350°F (175°C) for 20-25 minutes, or until the dip is hot, bubbly, and golden brown on top.
12
Garnish with a final sprinkle of Parmesan cheese and serve hot with tortilla chips, crackers, or bread.

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Tips & Notes

Pro tips

Roast the garlic cloves until completely soft and caramelized—undercooked garlic will taste harsh and raw.
Use full-fat cream cheese and sour cream for the richest texture; light versions can make the dip watery.
Stir the dip halfway through baking to ensure even melting and prevent the edges from browning too quickly.
Reserve some roasted garlic cloves to garnish the top before serving for visual appeal and extra garlic flavor bursts.

Substitutions

Sour cream → Greek yogurt (dip will be slightly tangier and less creamy)
Mayonnaise → additional sour cream (reduces richness slightly)
Mozzarella and parmesan blend → sharp cheddar or gruyere (changes flavor profile to earthier notes)
Roasted garlic → 2–3 tbsp roasted garlic paste from a jar (quicker, though less fresh-tasting)

Storage & make-ahead

Store covered in an airtight container in the refrigerator for up to 4 days. Reheat in a 325°F oven for 10–15 minutes until warmed through, or microwave in 30-second intervals, stirring between each.

Equipment

baking dish (9x13 inch or similar) · oven

Common Questions

Can I make this dip ahead of time?

Yes. Assemble the dip in the baking dish, cover, and refrigerate up to 24 hours before baking. Add 5–10 minutes to the bake time if baking from cold.

What type of chicken should I use?

Use rotisserie chicken, cooked shredded chicken breasts, or leftover cooked chicken. The recipe calls for shredded chicken, not ground.

Can I substitute the cream cheese?

Neufchâtel cheese or Greek yogurt can replace some of the cream cheese, though the dip will be slightly less rich and creamy.

How do I roast the garlic cloves?

Toss 25–30 unpeeled garlic cloves with olive oil, salt, and pepper. Roast at 400°F for 20–25 minutes until soft and golden, then squeeze the cloves out of their skins.