# What You Need:
→ Chicken
01 - 2 cups cooked chicken breast, shredded (about 2 large breasts)
→ Dairy & Cheeses
02 - 4 oz light cream cheese, softened
03 - 1 cup plain Greek yogurt (2% or nonfat)
04 - ½ cup part-skim shredded mozzarella cheese
05 - ¼ cup grated Parmesan cheese
→ Vegetables & Aromatics
06 - ⅓ cup sun-dried tomatoes, drained and chopped
07 - 2 cloves garlic, minced
08 - ¼ cup chopped fresh basil (plus extra for garnish)
→ Seasonings
09 - ½ tsp dried oregano
10 - ½ tsp dried thyme
11 - ¼ tsp crushed red pepper flakes
12 - ½ tsp kosher salt
13 - ¼ tsp black pepper
→ Extras
14 - 1 tbsp olive oil (for sautéing)
# How-To:
01 - Preheat the oven to 375°F.
02 - Heat olive oil in a medium skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Stir in sun-dried tomatoes and cook for an additional minute.
03 - In a large mixing bowl, incorporate shredded chicken, sautéed garlic and sun-dried tomatoes, softened cream cheese, Greek yogurt, mozzarella, Parmesan, chopped basil, oregano, thyme, red pepper flakes, kosher salt, and black pepper. Mix thoroughly until smooth and uniform.
04 - Transfer the mixture into a lightly greased 1-quart baking dish. Use a spatula to evenly smooth the surface.
05 - Bake in the preheated oven for 20 to 25 minutes until the dip is hot, bubbly, and lightly golden on top.
06 - Remove from oven and garnish with additional fresh basil. Serve warm alongside sliced vegetables, whole grain crackers, or pita chips.
