Chicken Caesar Salad, But Make It A Dip

Instead of using bottled Caesar dressing, the familiar flavor comes from lemon, Dijon, grated garlic, Worcestershire, Parmesan, and plenty of cracked black pepper.

Greek yogurt keeps the base tangy while cream cheese makes it thick enough to scoop. Rotisserie chicken is the shortcut, while giant homemade croutons are the extra step I think is actually worth taking.

Just like some other dip recipes, I made this with football season in mind because I wanted a cold dip that felt a little fresher and more substantial alongside the usual game-day food.

The first time I made it, my husband and son stood at the counter eating it before soccer practice and polished off the entire loaf of sourdough croutons.

Love Caesar as the main course? Try chicken caesar smash tacos, crispy chicken caesar salad, or salmon caesar salad.

A bowl of creamy chicken caesar dip topped with roasted chickpeas, surrounded by lettuce leaves, croutons, and toasted bread slices on a wooden board. A small bowl of salt is nearby.

Ingredients You’ll Need

You only need a handful of simple ingredients to make this Chicken Caesar Dip, and using rotisserie chicken keeps the prep especially easy.

Various ingredients in bowls and plates labeled: chickpeas, oregano, sourdough bread, lemon juice, salt and pepper, cream cheese, Worcestershire, Dijon, Greek yogurt, garlic, avocado oil, rotisserie chicken, and parmesan.
  • Greek yogurt and cream cheese: The combination gives you a tangy but sturdy base. Cream cheese is important here because Greek yogurt alone would be too loose for a substantial dip.
  • Rotisserie chicken: No need to cook chicken specifically for this recipe. Shred it fairly small so it distributes evenly throughout the dip. But you could use could crock pot shredded chicken if you have it made.
  • Freshly Grated Parmesan: This made a noticeable difference in testing. It has better flavor and incorporates into the dip much more smoothly than pre-shredded cheese.
  • Lemon, Dijon, garlic, and Worcestershire: These create the Caesar flavor without prepared dressing. Grate the garlic so it distributes evenly, and don’t overdo the Worcestershire. I tried more in my first test and it quickly overpowered everything else.
  • Sourdough: Cut the bread into large pieces rather than standard croutons. They’re meant to be sturdy enough to scoop the dip.

How to Make Chicken Caesar Dip

Step 1. Start roasting the chickpeas: Dry the chickpeas, season, and roast at 425°F for 10 minutes.

Step 2. Make the croutons: Toss sourdough cubes with avocado oil, Parmesan, salt, and oregano. Add the croutons to the chickpeas and bake until the croutons are golden and the chickpeas are crispy.

Step 3: Blend the Greek yogurt and softened cream cheese: Use a handheld or countertop blender to blend until completely smooth. I tried whisking them during my first test and couldn’t get rid of the little cream cheese lumps.

Step 4. Mix the remaining dip ingredients: Stir in the chicken and Caesar ingredients and refrigerate the until the chickpeas and croutons are ready.

Step 5. Serve: Top the dip with crispy chickpeas, pepper, parsley, and Parmesan. Serve with croutons and your choice of fresh vegetables or crackers.

Scattered roasted chickpeas on a dark metal baking sheet, sprinkled with salt.
Cubed bread pieces in a white bowl, sprinkled with grated cheese and dried herbs, ready to be tossed. A bowl of cheese and a spice container are nearby.
A food processor bowl filled with smooth, creamy greek yogurt and cream cheese viewed from above. The metal blade is visible at the center of the blended contents.
A bowl with shredded chicken, grated cheese, yogurt, mustard, and a wooden spoon, ready to be mixed together.
A bowl of creamy chicken caesar dip topped with roasted chickpeas, surrounded by lettuce leaves, croutons, and toasted bread slices on a wooden board. A small bowl of salt is nearby.

Don’t Skip the Crispy Chickpeas and Giant Sourdough Croutons

You can serve this with crackers or vegetables, but if you have the extra time, make the sourdough croutons.

They’re intentionally much larger than standard croutons so they can act as the dipper. You get the same creamy Caesar + salty Parmesan + crunchy crouton combination that makes the salad so good, just in appetizer form.

The chickpeas roast on the same pan, so you’re getting both crunchy components without creating another cooking project.

My Tips for the Best Caesar Dip

  • Go easy on the Worcestershire. More isn’t better here. Too much overwhelmed the other Caesar flavors in my first test.
  • Serve it cold. You can serve it at room temperature, but I much prefer it chilled. Make the dip first and let it sit in the fridge while you make the croutons.
  • Finish with fresh black pepper. It’s a small detail, but it gives the finished dip that classic Caesar flavor.

What to Serve with Chicken Caesar Dip

The giant sourdough croutons are my first choice, but I like offering something fresh alongside them. Romaine hearts are especially fitting because you essentially get chicken Caesar salad in one scoop.

Cucumbers and carrots would be my next choices, followed by bell peppers, crackers, or pita chips.

Make It Ahead

Make the creamy chicken dip ahead and keep it refrigerated, then store the croutons and crispy chickpeas separately so they stay crunchy. Add the chickpeas, Parmesan, parsley, and cracked black pepper just before serving.

A bowl of creamy dip topped with roasted chickpeas, chopped herbs, and croutons, surrounded by lettuce leaves and assorted crackers.

More Easy High-Protein Dips

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Chicken Caesar Dip

Prep: 15 minutes
Cook: 22 minutes
Total: 37 minutes
This creamy Chicken Caesar Dip is an easy appetizer that takes everything you love about Caesar salad and turns it into something made for sharing. The creamy chicken dip, crispy chickpeas, and sourdough croutons give you plenty of flavor and texture in every bite. Serve it chilled with your favorite crackers, croutons, romaine, or fresh vegetables and watch it disappear.
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Molly Thompson

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Molly Thompson
Servings: 8 servings

Ingredients

Chicken Caesar Dip

  • 12 oz plain greek yogurt or mayo
  • 8 oz cream cheese softened
  • 2 cups shredded rotisserie chicken
  • 2 tablespoons lemon juice
  • 2 teaspoons dijon mustard
  • 2 cloves garlic grated
  • 1/2 teaspoon kosher salt
  • 1 teaspoon worcestershire sauce
  • 3/4 cup freshly grated parmesan cheese
  • Garnish: fresh parsley, parmesan, cracked black pepper
  • serve with: sourdough croutons, romaine hearts, crackers, pita chips, cucumbers, carrots, peppers

Chickpeas and Croutons

  • 1 can chickpeas drained and rinsed
  • 1 loaf sour dough bread cut into 1 1/2 – inch chunks
  • avocado oil or olive oil spray to taste
  • 2 teaspoons kosher salt divided
  • Black pepper to taste
  • 1/4 cup fresh grated parmesan
  • 1 teaspoon oregano

Instructions 

  • Make the dip: Use a food processor blender to mix the Greek yogurt and cream cheese until completely smooth. Transfer to a medium bowl and stir in the remaining ingredients. Cover and store in the fridge until you’re ready to serve.
    12 oz plain greek yogurt or mayo, 8 oz cream cheese, 2 cups shredded rotisserie chicken, 2 tablespoons lemon juice, 2 teaspoons dijon mustard, 2 cloves garlic, 1/2 teaspoon kosher salt, 1 teaspoon worcestershire sauce, 3/4 cup freshly grated parmesan cheese
  • Crisp the chickpeas: Preheat the oven to 425°F. Drain and rinse the chickpeas, then pat dry and remove loose skin. Spread them on a baking sheet and spray with avocado oil spray and toss with 1 teaspoon kosher salt and black pepper. Put them in the oven for 10 minutes while you prep the croutons.
    1 can chickpeas, avocado oil or olive oil spray, 2 teaspoons kosher salt, Black pepper to taste
  • Prepare the croutons: Add the cubed sourdough to a large bowl and spray with avocado oil spray to coat. Sprinkle with remaining 1 tsp salt, parmesan cheese, and oregano and toss to coat.
    1 loaf sour dough bread, 1/4 cup fresh grated parmesan, 1 teaspoon oregano
  • Crisp the croutons: Add the croutons to the sheet pan with the chickpeas and continue cooking for 10-12 minutes, until the croutons are golden brown and the chickpeas are crispy.
  • Assemble and serve: When you’re ready to serve, top the Caesar dip with the crispy chickpeas, fresh cracked black pepper, and finely chopped parsley. Serve with croutons, crackers, romaine hearts, or sliced veggies.
    Garnish: fresh parsley, parmesan, cracked black pepper, serve with: sourdough croutons, romaine hearts, crackers, pita chips, cucumbers, carrots, peppers
Last step! If you make this, please leave a review letting us know how it was!

Notes

Soften the cream cheese first. Let it sit at room temperature for about 30–60 minutes so it blends smoothly with the Greek yogurt. Cold cream cheese can leave little lumps.
You can serve this room temperature or chilled, but I prefer it chilled so I mix up the caesar dip and chill, then make the croutons and chickpeas.
Keep the chickpeas and croutons separate until serving. If they sit directly in the dip for too long, they’ll lose their crunch.
Let the crunchy toppings cool before adding them. This helps keep them crisp and prevents them from warming the chilled dip.
 

Nutrition

Serving: 1serving | Calories: 442kcal | Carbohydrates: 34g | Protein: 33g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 97mg | Sodium: 1606mg | Fiber: 1g | Sugar: 5g | Vitamin A: 489IU | Vitamin C: 2mg | Calcium: 250mg | Iron: 3mg

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

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