Hot Creamy Chicken Dip Recipe

The other day I was talking with my Mama about some of the dishes that she made when entertaining during the holidays. We talked about the cakes and pies, drinks and main course items and then we started talking about all those delicious appetizers and nibbles.

You know, those dishes that you throw together quickly and then stand back and watch disappear right before your eyes.

Well, add this to your listing of such dishes. It was born out of that discussion with Mama and her chicken ball that was one of the hottest requests for showers, holidays, and all the parties.

I think she could make that chicken ball in her sleep she made it so many times while we were growing up.

But, I wanted a new little twist on that old classic chicken ball. I wanted a hot dip that you wouldn’t have to fuss around with shaping and chilling in the refrigerator.

I wanted something that if friends dropped by during the holidays, you could turn out a hot appetizer dish that would impress.

And you know, you could easily place this same recipe on rolls and heat them in the oven for a scrumptious light supper. I think I’ll have to try that next!

So, let’s get to making this hot creamy chicken dip recipe, shall we?

Hot Creamy Chicken Dip Recipe 2

Begin with your cream cheese.

Add in your mayonnaise.

And then your garlic powder.

Blend it all together until it is nice and creamy.

Pour in your chopped pecans.

Next add your chicken chunks.

Now, I just have to tell you, for this dip, you can use canned chicken chunks or chicken that you’ve cooked. It’s really your call here.

Stir together until well-combined.

Spread into the bottom of a small baking dish.

Now take a bunch of parsley and give it a good rough chop.

Then combine with shredded Parmesan cheese.

Spread your parsley and Parmesan cheese mixture over the top of your creamy chicken.

Be sure to cover the entire top of the dip.

Then pop in your oven and bake until lightly browned and your cheese.

Grab a few corn chips and dig in.

Hot Creamy Chicken Dip Recipe

5 from 1 vote
Hot Creamy Chicken Dip is ready in minutes and disappears even faster.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 12

Ingredients 

  • 8 ounce cream cheese
  • 1/3 cup mayonnaise
  • 1/2 teaspoon Stone House Seasoning
  • 1/2 cup chopped pecans
  • 8 ounces chicken breasts, cooked and shredded, or 1 (8-ounce) canned
  • 1/2 cup chopped parsley
  • 1/2 cup grated Parmesan cheese

Instructions 

  • Preheat oven to 350 degrees.
  • Cream together cream cheese, mayonnaise, and garlic. Add pecan and chicken and spread into bottom of a small baking dish.
  • Top with parsley and grated Parmesan cheese and bake until lightly browned and warmed throughout, about 10 minutes.
  • Serve warm.

Nutrition

Calories: 141kcal | Carbohydrates: 3g | Protein: 7g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 35mg | Sodium: 254mg | Potassium: 143mg | Fiber: 1g | Sugar: 1g | Vitamin A: 509IU | Vitamin C: 4mg | Calcium: 69mg | Iron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

I promise, you really do need to make this soon!

Love ya!
Robyn

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review




20 Comments

  1. Comments are fine, but they do not help me decide whether to make a dish or not unless the person who is commenting has actually made the recipe.

    1. Hi! So sorry about that. I’ve updated to correct so that the recipe is showing. Thanks so much for letting me know!

  2. 5 stars
    Thought this was a yummy sounding hot dip so decided to make it with some modifying πŸ™‚

    1st I added fresh garlic and salt instead of garlic salt.
    2nd I added some pepper
    3rd I used walnuts vs pecans because I had that on hand.
    4th. Instead of Parmesan cheese I wanted a bit of spice so I used slices of pepper jack cheese with fresh parley on top.

    It’s in the oven currently but I have no doubt it’s going to be amazing.

    Thanks for the recipe.