Ingredients
- 8 ounces cream cheese softened
- 1/3 cup shredded cheddar cheese
- 1/2 cup sour cream at room temperature
- 3 garlic cloves minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon chili flakes more to taste
- Kosher salt to taste
- Black pepper to taste
- 2 cooked chicken breasts shredded
- 1/2 cup sun-dried tomatoes chopped and drained
- 1 cup shredded mozzarella cheese reserve 1/2 cup for topping
- 1/2 cup grated Parmesan cheese
- Fresh basil or parsley optional, for garnish
Instructions
- Preheat your oven to 350°F. Lightly grease a small baking dish with oil or nonstick spray.
- In a medium bowl, stir together the softened cream cheese, shredded cheddar, and sour cream until smooth. Add the minced garlic, dried thyme, dried oregano, chili flakes, salt, and pepper. Mix well. Fold in the shredded chicken, chopped sun-dried tomatoes, 1/2 cup of the shredded mozzarella, and the Parmesan cheese.
- Pour the mixture into the prepared dish and smooth the surface. Evenly sprinkle the remaining 1/2 cup of mozzarella on top. Bake for 20 to 25 minutes until the dip is bubbly and has a light golden color. If desired, broil it briefly at the end to brown the cheese more.
- Take the dish out of the oven. If you like, top it with fresh basil or parsley before serving. Serve alongside pita chips, crackers, or toasted bread.
