Cheesy Chicken Dip
This cheesy bruschetta dip is served warm and takes only 10 minutes of prep time.
- Olive oil for spritzing
- 12 oz. (350 g) chicken tenderloins
- 1 tbsp (15 mL) Garlic & Herb Rub
- 8 oz. (250 g) part-skim mozzarella cheese
- 8 oz. (250 g) reduced-fat cream cheese (Neufchâtel), softened
- ¼ cup (50 mL) light mayonnaise
- 1½ tbsp (22 mL) Herbs de Provence Seasoning Mix
- 3 garlic cloves
- ¼ tsp (1 mL) ground black pepper
- 2 cups (500 mL) grape tomatoes
- 1 loaf French bread
- Optional: assorted vegetables or crackers
Preheat the oven to 425°F (220°C).
Heat the Nonstick Grill Pan and Grill Press over medium heat for 3–5 minutes. Use the Kitchen Spritzer to spray both sides of the chicken with oil, then season with the rub. Cook the chicken, covered with the press, for 3–4 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove the chicken to a Classic Batter Bowl and finely chop with the Salad Chopper.
Grate the mozzarella with the Microplane® Adjustable Coarse Grater. Add the mozzarella, cream cheese, mayonnaise, seasoning mix, garlic pressed with the Garlic Press, and pepper to the batter bowl. Stir until combined.
Place half of the tomatoes into the Manual Food Processor and process until coarsely chopped. Add the tomatoes to the batter bowl. Repeat with the remaining tomatoes and gently stir them into the cheese mixture.
Transfer the cheese mixture to the Large Serving Bowl. Slice the bread into 24 thin slices and arrange them in a fan around the bowl. Spray the bread with oil. Bake, uncovered, for 10–12 minutes, or until the bread is golden brown and the dip is hot. Serve with assorted vegetables or crackers, if desired.
- 24 servings
Nutrients per serving:
U.S. nutrients per serving (about 3 tbsp/45 mL per serving): Calories 170, Total Fat 5 g, Saturated Fat 2.5 g, Cholesterol 20 mg, Sodium 350 mg, Carbohydrate 20 g, Fiber 1 g, Sugars 2 g, Protein 10 g
Soft cheeses like mozzarella are easiest to shred when they’re very cold. Freeze it for 15 minutes before shredding.
This dip can also be made in the Rockcrok® Everyday Pan. Prepare dip as directed until step 5. Transfer the cheese mixture to the Rockcrok® and microwave, covered, for 4–6 minutes, stirring occasionally, or until heated through. The baguette slices can be baked in the oven as an alternative. Preheat the oven to 425°F (220°C). Place the slices of French bread on the Large Round Stone or the White Large Round Stone. Lightly brush or spray the bread slices with olive oil. Bake 8–10 minutes or until the bread is golden brown.