Friday, December 1st 2017
Chicken Alfredo Dip - Lisa Ginter
• 3 Tablespoons butter
• 3 Tablespoons flour
• ½ teaspoon salt
• 1 teaspoon dried parsley
• ½ teaspoon minced garlic
• 1 cup chicken broth
• 1 cup 1% milk
• ½ cup shredded Parmesan cheese
• 1 cup shredded mozzarella cheese, divided
• 1 (8oz) package cream cheese
• 2 cups cooked, chopped chicken breast
In medium saucepan over medium heat, melt butter. Whisk in flour until smooth. Add salt, parsley and garlic and cook for 1 minute. Add broth and milk and whisk until combined. Cook over medium heat, whisking often, until thickened and smooth. Stir in Parmesan cheese and ½ of Mozzarella until melted. In medium bowl, beat cream cheese with an electric mixer until smooth. Add Alfredo sauce and beat until combined. Stir in chicken. Spread on medium baking dish and top with remaining ½ cup mozzarella cheese. Bake at 400 degrees for 15-20 minutes, until bubbly and beginning to brown, or cover and refrigerate up to 2 days until ready to bake. Serve with veggies, crackers and crusty bread.