Creamy Sun-Dried Tomato Chicken Dip Recipe
This creamy sun-dried tomato chicken dip is a flavorful and comforting appetizer that features tender braised chicken blended with a rich mixture of cream cheese, sour cream, spinach, sun-dried tomatoes, and a blend of Italian spices. Topped with melted parmesan and mozzarella cheese, this dip is perfect for gatherings and pairs beautifully with crackers, bread, or vegetable sticks.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Chicken and Seasonings
- 1 lb boneless skinless chicken breasts
- 1 tbsp sun-dried tomato oil (from the jar)
- 3/4 tbsp smoked paprika
- 1 tbsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
For Braising
- 2 cups chicken broth
Dip Mixture
- 1 cup sour cream
- 8 oz cream cheese
- 1 cup spinach (chopped)
- 1/2 cup sun-dried tomatoes (chopped)
- 1 tbsp dry shallots
- 1 tsp garlic powder
- 1/2 tsp basil
- 1 1/2 tsp Italian seasonings
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 cup parmesan cheese
- 1 cup mozzarella cheese
- Additional cheese for topping (as much as you like)
Instructions
- Season the Chicken: Coat both sides of the chicken breasts evenly with smoked paprika, Italian seasoning, salt, and black pepper to infuse flavor before cooking.
- Sear the Chicken: Heat the sun-dried tomato oil in a large saucepan over medium heat. Add the chicken breasts and sear each side for 3 minutes until they develop a nice golden color.
- Braise the Chicken: Pour the chicken broth into the saucepan until it nearly covers the chicken. Cover the pan and let the chicken braise gently for 30 minutes, or until it shreds easily with a fork.
- Shred the Chicken: Transfer the cooked chicken breasts to a large bowl and shred them finely using a hand mixer or two forks.
- Prepare the Dip Mixture: In the same saucepan with the cooking juices, add sour cream, cream cheese, chopped spinach, sun-dried tomatoes, dry shallots, garlic powder, basil, Italian seasonings, smoked paprika, black pepper, salt, parmesan, and mozzarella. Stir everything together over low heat until the cheeses melt completely and the mixture is smooth.
- Combine Chicken and Dip: Add the shredded chicken back into the dip mixture and stir well to combine all the ingredients evenly.
- Heat and Serve: Transfer the dip to a serving dish, sprinkle additional cheese on top if desired, and heat under a broiler for 3-5 minutes until bubbly and golden on top. Serve warm with crackers, bread, or vegetable sticks.
Notes
- Use a hand mixer or two forks to shred the chicken finely for the best dip texture.
- You can substitute fresh spinach if preferred; just chop finely before adding.
- Adjust the amount of sun-dried tomato oil as needed if unavailable; a neutral oil may be used but will reduce sun-dried tomato flavor.
- Make sure to braise the chicken gently to keep it tender and moist.
- For a spicier dip, consider adding a pinch of red pepper flakes with the seasonings.
- This dip can be made ahead and reheated under the broiler before serving.
