Chicken White Bean Mozzarella Dip

A cheesy, hearty Chicken White Bean Mozzarella Dip! Perfect served with your favorite crackers, veggies, or hot crunchy bread. ENJOY!

As summer winds down, I can’t wait to spend more time in the kitchen. I was spoiled this summer, with my daughter home from college, as she whipped up all kinds of new recipes that I have shared on my blog. Recipes like her Real PumpkinSpice Latte or Salmon Spring Rolls or Zucchini Noodle Curry. YUM!

What I love about being in the kitchen, especially in our new home, is that it’s one big great room. Everyone is together!

We laugh, roast each other (we are big on roasting, now that everyone is a grown-up and they can take it), and to be honest … I’m probably the biggest baby when it comes to roasting. I’m getting better with my humor, and “taking it,” but my kids and husband are sometimes wicked with their humor! It’s good to laugh, it just feels good. You feel much better after a good laugh.

Our kitchen is our safe place. It’s really where I spend most of my time, and I also love reminiscing to my childhood, being in the kitchen with my mom. She taught my sisters and me a lot about cooking. She was calm, a good teacher, and a great cook.

Mom taught us that you don’t need to be rich to live a rich life.

She also showed us how so much of her happiness came from cooking for others, as it was satisfying and rewarding to be hospitable, and to show love through cooking and good food.

Chicken White Bean Mozzarella Dip

What I love about this recipe today is that it’s super-easy to make.

No breading and frying! Layer on the cheese and tomatoes using leftover chicken (or turkey), in this healthy dip recipe.

The more you caramelize the onions, the better. Pair with soft Italian bread and a salad for an easy dinner, or serve it as an appetizer for your next party.

Here’s a few more recipes from my friends: 15 Cheesy Dips {Gimme Some Oven}, Warm & Cheesy Crack Dip {RHM}, Bacon Beer Cheese Dip {FoodieCrush}. ENJOY!

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Chicken White Bean Mozzarella Dip

Adapted from EatingWell Magazine September/October 2016

Prep Time: 10 minutes mins

Cook Time: 25 minutes mins

Total Time: 35 minutes mins

Yield: 6

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Ingredients

 

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• 1 Tbsp. extra-virgin olive oil
• 1 large sweet onion, finely chopped
• 3 cloves garlic, minced
• 1/2 tsp. crushed red pepper
• 1 tsp. cumin
• 1 can Bush’s Cannelini Beans, drained
• 1 14- ounce can fire-roasted diced tomatoes, drained (optional)
• 1 tsp. Italian seasoning
• 1 1/2 cups shredded mozzarella cheese, divided
• 1 cup part-skim ricotta cheese
• 3 Tbsp. chopped fresh basil, divided
• 1 cup Rotisserie chicken, chopped

Instructions

 

• Preheat oven to 375 degrees F. Coat a 6-cup baking dish or pan with cooking spray.
• Heat oil in a medium skillet over medium heat. Add onion, garlic and crushed red pepper; cook, stirring occasionally, until just starting to caramelize, 6-8 minutes.
• Stir in tomatoes, beans, and Italian seasoning and remove from heat.
• Meanwhile, combine 1/2 cup mozzarella, ricotta and 2 tablespoons basil in a medium bowl. Set aside.
• Spread 1/2 cup of the tomato mixture in the prepared baking dish. Top with the ricotta mixture, then sprinkle evenly with chicken. Spoon the remaining tomato mixture on top, and sprinkle with the remaining 1 cup mozzarella.
• Bake until bubbly and the cheese has melted, 25 to 30 minutes. Let stand for at least 5 minutes. Serve hot or warm, topped with the remaining 1 tablespoon basil.
• Serve with chips or hot crunchy bread!

Cuisine: American

Course: Appetizer

Author: Sandy / Reluctant Entertainer

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