Name: Chicken Caesar Dip: The Perfect Game-Day Recipe
Prep time: 15 min
Cook time: 33 min
Total time: 48 min
Yield: 8
Ingredients: 16 oz shredded chicken (you can use rotisserie, baked, grilled, I poached mine for a juicier outcome); 1 cup dressing (recipe below); 6oz cream cheese, softened; 1 cup shredded mozzarella; 1/2-3/4 cup cheddar; 1/2 heart romaine, finely chopped; Sliced baguette, for serving (as is or toasted with olive oil and parmesan) *you can also serve this with pita chips, potato chips, veggies, pretzels, etc.; 3/4 cup avocado oil; 1 tsp red wine vinegar; 1 tsp dijon mustard; 1 tsp anchovy paste; 1/2 Worcestershire sauce; 1-2 cloves garlic; 2 tbsp lemon juice; 1/4-1/3 cup parmesan cheese; Salt and pepper; Note: if you prefer to use store-bought mayonnaise, swap out egg and avocado oil for 3/4 cup mayonnaise.

Chicken Caesar Dip: The Perfect Game-Day Recipe

Rachaell

Chicken Caesar Dip: The Perfect Game-Day Recipe

If you’re a Caesar salad lover and a fan of hearty dips, this Caesar Chicken Dip will quickly become a favorite. Packed with juicy shredded chicken, creamy cheeses, and a homemade Caesar dressing, it’s a crowd-pleaser that pairs beautifully with toasted baguette slices, veggies, chips, or even pretzels. Whether you’re serving it up for game day or a casual gathering, this dip is easy to make and unforgettable in flavor!

Recipe Highlights: How to Make Caesar Chicken Dip

Step 1: Prep the Ingredients

Use shredded chicken for ease—rotisserie, baked, or poached all work well here, with poaching being ideal for extra juiciness. You’ll also need softened cream cheese, shredded mozzarella, and cheddar for that creamy, gooey texture

Step 2: Make the Caesar Dressing

Blend your dressing ingredients for the freshest flavor. Start by emulsifying an egg with avocado oil, red wine vinegar, and lemon juice using an immersion blender. Then add garlic, Dijon, anchovy paste, Worcestershire sauce, lemon juice, Parmesan, and salt and pepper to taste. Want a shortcut? Swap in ¾ cup of your favorite store-bought Caesar dressing.

Step 3: Assemble the Dip

In a large bowl, combine shredded chicken, softened cream cheese, and about 1 cup of Caesar dressing. Spread this mixture into a small baking dish, then top with mozzarella and cheddar for an extra cheesy finish.

Step 4: Bake to Perfection

Bake the dip at 350°F for 20-25 minutes or until the cheese is melted and bubbly. For a golden top, broil for an additional 2-3 minutes, keeping a close eye on it.

Step 5: Add the Finishing Touches

Top the warm dip with shredded romaine for a fresh crunch. Drizzle with more Caesar dressing, sprinkle with Parmesan, and add cracked pepper. Serve with toasted baguette slices or your favorite dippers for a complete experience.

Tips & Tricks for the Perfect Caesar Chicken Dip

Use Freshly Shredded Cheese: Freshly shredded mozzarella and cheddar melt better than pre-shredded cheese.
Poaching for Juicy Chicken: Poaching is a great way to keep chicken tender. Simply simmer chicken breasts in water or broth until fully cooked.
Serving Options: Toasted baguette slices are classic, but this dip pairs equally well with pita chips, pretzels, or fresh-cut veggies.
Customize the Caesar Dressing: Adjust anchovy paste and lemon juice to taste. Add extra for a more intense or tangy Caesar kick.

Ingredient Substitutions

Store-Bought Dressing: Short on time? Substitute with a quality store-bought Caesar dressing.
Different Cheeses: Try Monterey Jack or Gouda for a unique flavor twist.
Avocado Oil Alternative: Olive oil or any neutral oil works well in the dressing if you’re out of avocado oil.

Make-Ahead Prep

Prep Components Separately: Make the dressing and chicken mixture up to a day ahead, storing them separately in the fridge. When ready to serve, combine, add cheeses, bake, and garnish.
Assemble and Refrigerate: Fully assemble the dip (without baking) and store covered in the fridge for up to 24 hours. Add a few extra minutes to the bake time to ensure even heating if starting from cold.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat portions in the microwave or oven.

No Immersion Blender? No Problem!

Whisk Method: In a bowl, whisk together the egg, vinegar, Dijon mustard, anchovy paste, and 1 tablespoon of lemon juice. Slowly drizzle in the avocado oil while whisking to create an emulsion. Once thickened, add the remaining ingredients and mix until smooth.
Food Processor/Blender: Use a small food processor or blender to blend ingredients, slowly adding oil to emulsify.

Chicken Caesar Dip: The Perfect Game-Day Recipe

Yield: 8-10

Prep Time: 15 minutes

Cook Time: 33 minutes

Total Time: 48 minutes

If you’re a Caesar salad lover and a fan of hearty dips, this Caesar Chicken Dip will quickly become a favorite. Packed with juicy shredded chicken, creamy cheeses, and a homemade Caesar dressing

Ingredients

Dip

16 oz shredded chicken (you can use rotisserie, baked, grilled, I poached mine for a juicier outcome)
1 cup dressing (recipe below)
6oz cream cheese, softened
1 cup shredded mozzarella
1/2-3/4 cup cheddar
1/2 heart romaine, finely chopped
Sliced baguette, for serving (as is or toasted with olive oil and parmesan) *you can also serve this with pita chips, potato chips, veggies, pretzels, etc.

Dressing

3/4 cup avocado oil
1 tsp red wine vinegar
1 tsp dijon mustard
1 tsp anchovy paste
1/2 Worcestershire sauce
1-2 cloves garlic
2 tbsp lemon juice
1/4-1/3 cup parmesan cheese
Salt and pepper
Note: if you prefer to use store-bought mayonnaise, swap out egg and avocado oil for 3/4 cup mayonnaise.

Instructions

Preheat oven to 375°F. If toasting baguette, arrange on a baking sheet, drizzle with olive oil and grated parmesan. Bake for 8-10 minutes and cheese is melted. Remove from the oven and decrease the heat to 350°F for the dip.
Meanwhile, prepare the dressing by using an immersion blender to emulsify the egg, avocado oil, red wine vinegar, 1 tbsp lemon juice, salt and pepper until smooth. Next add garlic, remaining lemon, anchovy, dijon, salt and pepper. Taste to adjust to preference (I added extra salt and lemon).
In a large bowl, mix to combined shredded chicken and cream cheese. Toss in 1 cup of dressing. Add to small baking dish. Top with mozzarella and cheddar cheese.
Bake for 20-25 minutes, until cheese is starting to melt and interior is heated through. Turn to a high broil for 2-3 minutes or until cheese is nice and bubbly.
Top dip with shredded romaine, drizzle additional dressing on top, Parmesan cheese, and fresh cracked pepper. Serve with toasted baguette slices, chips, pretzels, veggies, etc. Enjoy!