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–+ servings

Chicken Caesar Dip

Shredded cooked chicken mixed with red onion, green pepper, apple, jalapenos, pepperoncini, parsley, and homemade Caesar dressing. A fresh, crunchy, creamy dip that works with everything.
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Prep Time 13 minutes
Course Salad, sandwiches and sliders, Side Dish, Snack
Cuisine Fusion
Servings 4
Calories 220 kcal

Ingredients
  

For the Caesar Dressing

  • 1/2 cup Greek yogurt
  • 1/4 cup mayonnaise
  • 4 to 5 tbsp grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tbsp Dijon mustard
  • 2 tsp Worcestershire sauce
  • 1 tbsp fresh lemon juice
  • Salt and pepper to taste

For the Dip

  • 300 to 400 g cooked chicken shredded (see notes)
  • 1 large red onion finely chopped
  • 1 green bell pepper finely chopped
  • 2 apples finely chopped
  • 8 to 10 jalapenos chopped
  • 1 to 2 pepperoncini chopped
  • 1/2 cup fresh parsley chopped
  • 1/4 cup Caesar dressing
  • Salt and pepper to taste

Instructions
 

  • Whisk together all Caesar dressing ingredients until smooth and creamy. Taste and adjust seasoning. Set aside 1/4 cup for the dip and store the rest in the fridge for up to 5 days.
  • Shred the cooked chicken using two forks, by hand, or in a stand mixer with the paddle attachment on low for about a minute until finely and evenly shredded. See the note above for how to cook the chicken if you are not using leftovers.
  • Add the shredded chicken to a large bowl with the red onion, green bell pepper, apple, jalapenos, pepperoncini, and parsley. Pour 1/4 cup of the Caesar dressing over the top and mix well until fully combined.
  • Season with salt and pepper to taste. Adjust with more dressing, more jalapenos, or a squeeze of lemon as needed. Serve immediately as a dip with crackers or bread, spoon into lettuce cups, or use as a sandwich filling.

Notes

This recipe uses around 300 to 400g of cooked shredded chicken, roughly half a large chicken breast. Leftover chicken from the Sunday Chicken Roast works perfectly here. Alternatively, season a chicken breast with salt, pepper, and garlic powder and pan fry over medium high heat for 4 to 5 minutes per side until cooked through, or simmer in salted water for 15 to 18 minutes until cooked through. Store bought rotisserie chicken also works well. Shred using two forks, by hand, or in a stand mixer with the paddle attachment on low for about a minute.

Nutrition

Calories: 220kcal
Keyword caesar salad, chicken dip, Chicken recipes
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