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Marry Me Chicken Dip
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Marry Me Chicken Dip (adapted from Food & Wine)

Ingredients

  • 8-ounce jar oil-packed sun-dried tomatoes, drained, patted dry, and chopped, plus 1 teaspoon oil from jar
  • 3 garlic cloves finely chopped (about 1 tablespoon)
  • 1 teaspoon chopped fresh thyme, sage & oregano
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon kosher salt
  • 8 ounces low fat cream cheese at room temperature, cut into small cubes
  • 1 5.2-ounce package garlic-and-herb spreadable cheese (such as Boursin)
  • 1 cup half and half
  • 2 ounces Parmesan cheese finely grated (about 1/2 cup), divided
  • 3 cups about 12 ounces shredded rotisserie chicken
  • 4 ounces whole-milk low-moisture mozzarella cheese shredded (about 1 cup), divided
  • 4 ounces white cheddar cheese shredded (about 1 cup), divided
  • Fresh basil leaves
  • Toasted baguette slices for serving

Instructions

  • Preheat oven to 350°F with 1 oven rack in middle position and a second rack about 6 inches from heat source.
  • Heat sun-dried tomato oil in a 10-inch cast-iron skillet over medium. Add sun-dried tomatoes; cook, stirring often, until softened, about 1 minute. Add garlic, thyme, crushed red pepper, pepper, and salt; cook, stirring constantly, until garlic is softened and fragrant, about 30 seconds. Remove from heat and let cool slightly, about 2 minutes.
  • Stir cream cheese, Boursin, and half and half into sun-dried tomato mixture until well combined and smooth. Stir in 1/4 cup Parmesan. Fold in chicken, 1/2 cup mozzarella, and 1/2 cup cheddar until evenly combined. Spread dip into an even layer. Sprinkle evenly with remaining 1/2 cup mozzarella, 1/2 cup cheddar, and 1/4 cup Parmesan.
  • Bake on middle rack until cheese is melted and edges are bubbling, 18 to 20 minutes. Increase oven temperature to broil. Transfer skillet to upper rack; broil until cheese is golden brown in spots, about 1 minute. Garnish with basil, and serve warm with toasted baguette slices.