Chicken Caesar Dip

A bowl of creamy dip topped with roasted chickpeas and herbs. A hand dips a piece of toasted bread into the bowl, with more pieces of bread surrounding the bowl on the side.

No ratings yet

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.

PRINT RECIPE PIN RECIPE

Prep Time15

Cook Time22

Total Time37

Servings: servings

Author: Molly Thompson

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

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

Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!