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.
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In a skillet, cook the garlic cloves in olive oil over medium heat until golden brown and very soft.
Transfer the cooked garlic to a large mixing bowl and mash with a spatula until it forms a paste.
To the mashed garlic, add the softened cream cheese, sour cream, and mayonnaise.
Add the seasonings: garlic powder, onion salt, Italian seasoning, chicken bouillon, crushed red pepper flakes, and black pepper.
Stir in the whole grain mustard.
Mix all ingredients thoroughly until the mixture is smooth and well combined.
Stir in 1 cup of shredded mozzarella and 1 cup of grated Parmesan cheese.
Fold in the shredded chicken until it's evenly distributed throughout the dip.
Transfer the mixture to a baking dish and spread it out evenly.
Top with an additional 1 cup of shredded mozzarella and 1/4 cup of grated Parmesan cheese.
Bake at 350°F (175°C) for 20-25 minutes, or until the dip is hot, bubbly, and golden brown on top.
Garnish with a final sprinkle of Parmesan cheese and serve hot with tortilla chips, crackers, or bread.
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.
baking dish (9x13 inch or similar) · oven
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.
Use rotisserie chicken, cooked shredded chicken breasts, or leftover cooked chicken. The recipe calls for shredded chicken, not ground.
Neufchâtel cheese or Greek yogurt can replace some of the cream cheese, though the dip will be slightly less rich and creamy.
Yes. Mix all ingredients, transfer to a slow cooker, and cook on LOW for 2–3 hours, stirring occasionally, until hot and bubbly.
