Tuscan Chicken Dip – Gf Recipe

Prep ingredients

Preheat oven to 350°F (175°C). Shred cooked roasted chicken into bite-sized pieces if not already shredded. Drain oil from sun-dried tomatoes and chop into small strips. Remove kale ribs and finely chop leaves; set aside.

Sauté kale and tomatoes

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add minced garlic and cook 30 seconds until fragrant. Add chopped sun-dried tomatoes and chopped kale. Sauté 3–4 minutes until kale is wilted and tomatoes are warmed. Remove from heat and let cool 2 minutes.

Combine cheeses and base

In a medium mixing bowl, add softened cream cheese, sour cream, and mayonnaise. Whisk (or beat with a hand mixer) until smooth and fully combined, about 1–2 minutes.

Add cheeses and flavors

Fold in grated parmesan, shredded mozzarella, lemon zest, lemon juice, dried oregano, red pepper flakes, salt, and black pepper. Stir until evenly distributed.

Add chicken, kale and tomatoes

Fold the shredded chicken and the sautéed kale and sun-dried tomato mixture into the cheese base. Mix thoroughly so chicken is evenly coated and ingredients are well combined.

Bake (or serve warm)

Transfer the dip to a shallow ovenproof dish (about 8-inch or similar). Sprinkle additional mozzarella or parmesan on top if desired. Bake in preheated oven for 18–22 minutes until bubbly and lightly golden on top. Alternatively, for a quicker option, warm in a 350°F oven for 10–12 minutes or microwave in 90-second intervals until heated through.

Finish

Remove from oven and let rest 3–5 minutes. Garnish with extra shredded parmesan, chopped parsley, and a light drizzle of olive oil if using. Serve warm.

Prep potatoes

Wash potatoes and slice into 1/2 inch to 3/4 inch thick rounds so they hold up as dippers. Pat dry with paper towel to remove excess moisture.

Season and roast

Toss potato rounds with 1 tablespoon olive oil, garlic powder, dried parsley, 3/4 teaspoon salt, and 1/4 teaspoon black pepper in a bowl until evenly coated. Arrange in a single layer on a parchment-lined baking sheet.

Roast

Bake in the same 350°F (175°C) oven for 20–25 minutes, flipping once halfway, until potatoes are golden and crisp at the edges and tender through. For extra crispness, broil 1–2 minutes at the end while watching closely.

Serve

Let potato dippers cool 2–3 minutes. Serve alongside the hot Tuscan Chicken Dip for dipping.

The dip can be assembled up to 24 hours ahead (do not bake). Cover and refrigerate; before serving, bake 20–25 minutes until hot and bubbly. Leftovers keep in an airtight container for up to 3 days; reheat in oven at 350°F until warmed through.