This pesto chicken dip will elevate your weekends and become a new favorite for gatherings.
If you’re in full football or party mode, a standout dip is essential.
It’s officially dip season.
This recipe feels familiar and comforting but carries a bright summer vibe thanks to fresh herbs and tomatoes. It’s exactly what you want when it’s still warm outside and you want something both seasonal and crowd-pleasing for potlucks or tailgates.
If you make this in the dead of winter, don’t worry — use whatever pesto and tomatoes you can find. It still works beautifully and is a great way to chase the cold-weather blues.
This dip has that retro, crowd-pleasing quality you’ll remember from decades of parties — the kind you think you’ll taste just once and then find yourself scraping the baking dish with a slice of baguette or cracker.
It’s the sort of recipe everyone asks for and one you’ll make repeatedly.
Those are the recipes I live for.
The dip combines late-summer flavors — chopped cherry tomatoes and fresh pesto — with creamy, indulgent elements: room-temperature cream cheese, shredded smoked cheddar, cooked shredded chicken and a touch of liquid smoke for depth. The liquid smoke is the secret that gives this dip a distinct smoky note without an actual smoker.
Use your favorite pesto. Whether it’s a classic basil pesto, a nut-based variation, or a green alternative, any pesto will work and can be adjusted to taste.
Pesto chicken dip is a late-summer hug in appetizer form — it tastes like the garden and like pure indulgence at the same time. You’re going to love it.
Pesto Chicken Dip
Cheesy Pesto Smoked Chicken Dip
6
people
20 mins
25 mins
45 mins
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Ingredients
- 12 ounces cream cheese, at room temperature
- 12 ounces smoked cheddar cheese, freshly grated
- 2 garlic cloves, minced
- 1 cup cherry tomatoes, chopped
- 1 cup shredded chicken
- ¼ to 1/2 cup your favorite pesto
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon kosher salt
- ¼ teaspoon liquid smoke
- baguettes, chips or crackers for serving
Instructions
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Preheat the oven to 375 degrees F.
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In a large bowl, stir together the softened cream cheese, grated smoked cheddar and garlic until well combined. Fold in the chopped tomatoes, shredded chicken, pesto, salt, pepper and liquid smoke. Taste and add a little more pesto if you prefer a stronger pesto flavor.
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Spoon the mixture into an 8-inch pie plate or similar baking dish. Smooth the top and bake 25 to 30 minutes, until the dip is bubbly and golden.
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Serve hot with baguette slices, chips or crackers.
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Save me all the crackers.