Ingredients
Scale
12 oz. cream cheese, at room temperature (from 2 [8-oz.] pkg.)
1 1/2 cups sour cream, at room temperature
1 (6.35-oz.) jar sun-dried tomato, basil, and cheese pesto (such as DeLallo) (about 3/4 cup)
1 tsp. kosher salt
1 tsp. dried thyme
1 tsp. dried oregano
1/2 tsp. dried rosemary
1/2 tsp. ground black pepper
3 cups (about 12 oz.) shredded rotisserie chicken
1/4 cup chopped sun-dried tomatoes
1 (8-oz.) block low-moisture part-skim mozzarella cheese, shredded (2 cups), divided
1 (6-oz.) block garlic-flavored white Cheddar cheese (such as Face Rock Vampire Cheddar), shredded (1 1/2 cups), divided
1 oz. Parmigiano-Reggiano cheese, grated (1/4 cup)
1 Tbsp. fresh thyme leaves
Crostini, crackers, or crudité, for serving
Instructions
- Prepare the oven and baking dish: Heat the oven to 375°F. Grease a 2-quart gratin or baking dish with cooking spray and set it aside.
- Make the cream cheese mixture: Combine cream cheese, sour cream, pesto, salt, thyme, oregano, rosemary, and pepper in a large bowl until the mixture is smooth.
- Incorporate chicken, tomatoes, and cheese: Add chicken, sun-dried tomatoes, 1 1/2 cups of mozzarella, and 1 cup of Cheddar to the mixture and stir until well combined.
- Transfer the mixture to the prepared dish: Spoon the mixture into the prepared gratin dish and spread it evenly. Sprinkle the remaining 1/2 cup of mozzarella and 1/2 cup of Cheddar on top.
- Cover the baking dish with foil and bake: Lightly grease a piece of aluminum foil with cooking spray and place it over the chicken mixture, cooking spray-side down. Bake in the preheated oven for 20 minutes.
- Top with more cheese: Remove the foil and sprinkle Parmigiano-Reggiano on top. Bake uncovered for an additional 5 minutes.
- Broil the dip: Switch the oven to Broil and broil until the cheese starts to turn golden brown, for about 4 to 6 minutes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes