This Alfredo dip is perfect for football Sunday. Serve with bite-sized bread pieces to dip. Keeps in the refrigerator for up to 2 days.

Anonymous

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Recipe Summary

prep:
5 mins
cook:
25 mins
total:
30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C).

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  • Melt butter in a medium skillet over medium heat. Whisk in flour until smooth. Add parsley, salt, and garlic powder. Whisk and cook for 1 minute. Pour in broth and milk. Cook, whisking often, until thickened and smooth, 7 to 12 minutes. Add 1/2 cup mozzarella cheese and all the Parmesan; stir until melted.

  • Beat cream cheese in a medium bowl until smooth. Add the Alfredo sauce and beat until combined. Stir in chicken. Spread mixture into a medium baking dish and top with remaining 1/2 cup mozzarella cheese.

  • Bake in the preheated oven until bubbly and beginning to brown, 15 to 20 minutes.

Nutrition Facts

284 calories; protein 18.6g 37% DV; carbohydrates 5.4g 2% DV; fat 20.8g 32% DV; cholesterol 84.2mg 28% DV; sodium 603.7mg 24% DV. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/26/2019
I m not so much a fan of Alfredo when it s not its true form. That said this was relatively good. I don t see the purpose of adding garlic powder and salt when garlic salt could be used instead. Ultimately Parmesan is more than salty enough so the use of salt should be omitted or at minimum reduced. Read More
(1)
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