Pesto Chicken and Cheese Dip Recipe
Super easy to bring together, this pesto chicken and cheese dip recipe is the perfect meal to serve up when you aren't in the mood for cooking. Simply add all the ingredients together in a casserole dish and give it a good stir, pop it in the oven until everything is melty and bubbly, and you are good to go. Serve with chips, crackers, or veggie sticks to make it a complete meal. Perfect for a movie night in, as a low-carb alternative to nachos, or a super cheesy comfort meal for the whole family.
Servings: 6 serves
- 24 ounces rotisserie chicken shredded
- 2 cups shredded mozzarella
- 8 ounces cream cheese at room temperature
- ½ cup cherry tomaties halved
- ½ cup red sweet peper diced
- ⅓ cup ricotta cheese
- ⅓ cup pesto
- 1 tablespoon Italian seasoning
- salt and pepper to taste
Preheat the oven to 350 degrees and spray a 2.5 quart casserole dish with nonstick cooking spray.
Combine all ingredients in a bowl, except one cup of mozzarella and the tomatoes. Mix well.
Gently fold in the tomatoes.
Place the chicken mixture in the prepared casserole dish, spread it even, top with the leftover mozzarella cheese, and bake for 25-30 minutes or until the cheese has melted and is bubbling.
Top with extra peppers, tomatoes, and Italian seasoning if desired and enjoy!
Calories: 535kcal | Carbohydrates: 6g | Protein: 44g | Fat: 38g | Saturated Fat: 17g | Cholesterol: 188mg | Sodium: 891mg | Potassium: 159mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1562IU | Vitamin C: 19mg | Calcium: 289mg | Iron: 1mg