# Ingredient List:
→ Chicken
01 - 2 cups cooked shredded chicken breast (approx. 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 fresh basil, chopped (plus extra for garnish)
→ Seasonings
09 - ½ teaspoon dried oregano
10 - ½ teaspoon dried thyme
11 - ¼ teaspoon crushed red pepper flakes
12 - ½ teaspoon kosher salt
13 - ¼ teaspoon ground black pepper
→ Extras
14 - 1 tablespoon olive oil
# Directions:
01 - Set oven temperature to 375°F (190°C).
02 - Warm olive oil in a medium skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant, then stir in sun-dried tomatoes and cook for 1 minute.
03 - In a large mixing bowl, blend the shredded chicken, sautéed garlic and sun-dried tomatoes, light cream cheese, Greek yogurt, mozzarella, Parmesan, fresh basil, oregano, thyme, crushed red pepper flakes, kosher salt, and black pepper until evenly combined.
04 - Transfer the mixture into a lightly greased 1-quart baking dish and smooth the surface with a spatula.
05 - Bake for 20 to 25 minutes until the dip is hot, bubbly, and lightly golden on top.
06 - Sprinkle extra fresh basil on top. Serve warm accompanied by sliced vegetables, whole grain crackers, or pita chips.
