Recipe Index

Ingredients

• 16 ounces shredded rotisserie chicken
• CAESAR DRESSING:
• 1 cup mayonnaise
• 1/4 cup buttermilk
• 1/4 cup whole milk
• 1 tablespoon lemon juice
• 1/2 tablespoon Worcestershire sauce
• 2 teaspoons minced garlic
• 2 teaspoons yellow mustard
• 1 teaspoon anchovy paste
• 1 teaspoon dried parsley
• 1/2 teaspoon black pepper
• 1/2 cup parmesan, freshly grated
• FOR ASSEMBLY:
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese
• 1 teaspoon Italian seasoning, optional
• 1 cup thinly chopped romaine lettuce
• 1/2 cup croutons, crushed
• 1/4 cup grated parmesan
• 1/2 cup chopped cooked bacon, optional

Method

1. Whisk the mayonnaise, buttermilk, whole milk, lemon juice, Worcestershire sauce, garlic, mustard, anchovy paste, parsley, black pepper and grated parmesan in a medium bowl until smooth.
2. Put the shredded chicken in a large bowl, pour the dressing over it, and mix until every shred is coated.
3. Heat the broiler and transfer the chicken mixture to an oven-safe baking dish, spreading it in an even layer.
4. Scatter the mozzarella and cheddar over the top with the Italian seasoning and broil 3 to 5 minutes until the cheese melts and bubbles, watching closely so it does not burn.
5. Rest the dish briefly, then cover the hot dip with the chopped romaine, crushed croutons, grated parmesan and bacon if using.
6. Serve the dip warm straight from the dish with crackers, baguette slices or vegetable sticks for scooping.

Prep: 20 min · Cook: 10 min · Total: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data