Cheesy Pesto Smoked Chicken Dip

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What a busy week at home!  I'm starting to see light at the end of the tunnel with the enormous project my sister and I have been working on all summer!

I took time out to make this super easy and delicious dip that you can serve at your next tailgate or party at your home.  It is Cheesy Pesto Smoked Chicken Dip from Jessica Merchant's How Sweet Eats blog.  I adapted it to be yeast-free for you, too!

Cheesy Pesto Smoked Chicken Dip

Ingredients:
  • 12 ounces cream cheese, at room temperature (I used Kite Hill's dairy-free/vegan cream cheese.)
  • 12 ounces smoked cheddar cheese, freshly grated  (I used Daiya's Cheddar Cheese Shreds.)
  • 2 garlic cloves, minced
  • 1 cup cherry tomatoes, chopped
  • 1 cup shredded chicken
  • 1/4 to 1/2 cup of your favorite pesto (See link.  I used this pesto recipe from How Sweet Eats.  I put the recipe below.)
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon liquid smoke
  • Baguettes, chips or crackers for serving.  (I used Simple Mills Sea Salt Almond Flour Crackers.)
Instructions:
  • Preheat the oven to 375 degrees F.
  • In a large bowl, stir together the softened cream cheese and grated cheese.  Stir until combined and the cheeses are thoroughly mixed.  Stir in the garlic, tomatoes, chicken, pesto, salt, pepper, and liquid smoke.  If you want more pesto flavor, stir in a little more.
  • Scoop the mixture into an 8-inch pie plate or baking dish.  Bake for 25 to 30 minutes, until the dip is bubbly and golden on top.
  • Serve immediately with baguette slices, chips, or crackers.
Pesto 

Ingredients:
  • 4 cups fresh basil
  • 1/2 cup Asiago cheese (I used Follow Your Heart Parmesan.)
  • 1/4 cup toasted pine nuts (You can use walnuts.)
  • 3 garlic cloves
  • 1/2 to 3/4 cup olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes
Directions:

To make the pesto, combine the basil, cheese, pine nuts and garlic in a food processor.  Pulse until small crumbs remain, and then with the processor running, stream in the olive oil.  Start with the 1/2 cup and add the extra if needed to reach the desired consistency.  Add the salt, pepper and pepper flakes and blend again.  Taste and season additionally, if needed.

Also, you can toast the walnuts to add flavor.  Add the walnuts to a skillet and heat over low heat.  Shake and stir until the walnuts are golden and fragrant, about 5 minutes.



Cheesy Pesto Smoked Chicken Dip--Ready to Eat!!


Out of the oven goodness!!



This is such a bubbly, cheesy dip!  It is so pretty out of the oven, too!  Also, I had enough leftover pesto for pasta, too!!  Win Win!  I hope you will try this recipe during football season or anytime!  Enjoy!!


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