Easy No Bake Chicken Dip with Feta and Dried Tomatoes
A hearty, flavorful dip that's perfect for spreading on toasted bread and crackers. It also makes a great filling for tortilla roll-ups with lettuce!
Servings: 2 cups
Calories: 70kcal
Ingredients
- 4 ounces cream cheese, cubed
- 1/2 cup crumbled feta cheese, plus more for topping.
- 1/2 cup sour cream
- 1/4 cup oil-packed sun-dried tomatoes if using dry tomatoes, soak in boiling water for 10 minutes
- 2 cloves garlic, minced
- 1/4 teaspoon dried thyme
- 1/4 teaspoon salt or to taste
- 1/4 teaspoon black pepper
- 1 cup cooked chopped chicken
- thyme sprigs or parsley for serving optional
Instructions
- Place all ingredients, except chopped chicken,* in the bowl of a food processor. Whir until completely mixed with a few larger pieces of tomato remaining.
- Transfer to a small bowl and fold in the chicken.
- Top with a bit more crumbled feta. Garnish with fresh thyme sprigs (or parsley) if desired.
- Serve immediately or cover and refrigerate several hours or overnight. Bring to room temperature before serving.
Notes
*Note: for a whiter colored dip, chop dried tomatoes separately and fold in with the chicken.
Storage: Keeps up to a week in the fridge in an airtight container.
Nutrition
Serving: 2tablespoons | Calories: 70kcal | Carbohydrates: 1g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 21mg | Sodium: 127mg | Potassium: 63mg | Fiber: 1g | Sugar: 1g | Vitamin A: 192IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg
