It was a lazy and rainy day yesterday, and after a long 'Fall break’ weekend that was filled with plenty of fun and excitement, it was a good day to rest. I’m honestly not sure I even got out of my pajamas, and neither did my daughter. Yep, that’s just how lazy we were. This Skinny Chicken Alfredo Dip was a perfect rainy day snacky sort of dinner.
Like I said, we were being uber lazy. So cheesy chicken dip for dinner just sounded like it fit. No guilt here though! This Alfredo dip is just about as guilt-free as an Alfredo anything can be. It’s low-carb, delicious, and actually surprisingly easy to make - even from scratch!
The first thing I did to lighten this dip up was to use a low-fat cream cheese and a reduced fat milk. Other than that, everything else was pretty straight forward. For me, a reduced sodium chicken broth is always a must. I prefer to season things on my own and it definitely helps when lowering the sodium of any recipe.
This warm dip would make a great appetizer for an Italian night feast or served with a small Italian salad for a lighter and more ‘snack’ like lunch or dinner. It’ll likely disappear really quickly on any game-day or tailgating spread too!
I chose to serve this dip with a mix of par-steamed broccoli, veggie chips, and some pasta chips too for dipping. All were really strong choices and tasted amazing with the Alfredo dip! Slices of fresh or toasted French baguette would have been a good option too!
No matter what you’re dippers are, this stuff is addicting. I was legit licking the spoon there in the middle of getting it into the oven.
TheSkinnyFork.com A homemade (from scratch) Alfredo sauce that's cooked up with some shredded chicken and plenty of cheese to make one amazing dip that you won't soon forget! Prep Time: 10 Minutes • Cook Time: 15 Minutes
Servings: 8 • Serving Size: 1 Prepared Salad • Calories: 318 • Fat: 23 g • Saturated Fat: 12 g • Carb: 6 g • Fiber: 0 g • Protein: 21 g • Sugar: 3 g • Sodium: 410 mg
• 3 Tbsp. Light Butter
• 3 Tbsp. All-Purpose Flour
• 1 Tsp. Dried Parsley
• 1/2 Tsp. Sea Salt
• 1/2 Tsp. Minced Fresh Garlic
• 1 C. Reduced Sodium Chicken Broth
• 1 C. Reduced Fat Milk
• 1 C. Mozzarella (Divided)
• 1/2 C. Greated Parmesan
• 2 C. Cooked & Shredded Chicken Breast
• 8 Oz. Reduced Fat (Neufchâtel) Cream Cheese
Directions:
Preheat the oven to 40 degrees F.
In a large skillet over medium heat, melt the 3 Tbsp. light butter.
Whisk in the 3 Tbsp. flour until smooth.
Add in the 1 Tsp. dried parsley, 1/2 Tsp. salt, and 1/2 Tsp. minced garlic.
Cook for about one minute or until slightly thickened, stirring constantly.
Slowly add in the 1 C. broth and 1 C. milk. Continue to cook until well combined, thickened, and smooth; still whisking constantly.
Stir in the 1/2 C. of the mozzarella and 1/2 C. parmesan until melted.
Once done, remove from the heat; set aside.
In a large bowl, beat together the 8 Oz. cream cheese and 2 C. cooked chicken.
Add in the Alfredo sauce and beat again to combine.
Transfer the mixture into a baking dish and top with the remaining 1/2 C. of mozzarella cheese.
Cover with foil and bake for 15-20 minutes or until the mozzarella is melted and the dip is heated through to start bubbling.
Remove from the oven once done and serve with your choice of pasta chips, fresh broccoli, crackers, bread, etc!
Step-by-Step Photos:
Nutritional Claims: Low Carb • Sugar Conscious • Egg Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free •Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Sugar Added
