Healthy Chicken Parmesan Dip
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Healthy Chicken Parmesan Dip is a high protein snack everyone will love. Made in under 30 minutes, it’s a great healthy game day snack!
This Chicken Parmesan Dip has all the cheesy, saucy flavor of classic chicken parmesan in an easy, high protein dip!
Made with simple ingredients like shredded chicken, marinara sauce, Greek yogurt, cottage cheese, mozzarella, and parmesan, it’s creamy, cheesy, and packed with protein!
Ready in about 30 minutes, this healthy chicken dip is an easy appetizer for game day, parties, or whenever you’re craving a warm and cheesy snack. Serve it with veggies, crackers, or your favorite chips for dipping!
Liz Tips for the Best Chicken Parm Dip
- Use freshly grated cheese. Pre-shredded cheese does not melt as well and won’t mix in as nicely!
- Use low sodium marinara sauce. The cheeses are salty, so you don’t want it to be too salty!
substitutions
Cooked Chicken: You can make our crockpot shredded chicken, instant pot shredded chicken or just buy a rotisserie chicken and shred it! I like to make this with chicken breasts, but chicken thighs or chicken tenders will also work.
Cottage cheese: I haven’t tested this recipe without cottage cheese, but if you’re asking because you don’t like it… just put it in there. I don’t like cottage cheese either (at all!) but I swear you can not taste it in this. Do not use fat free cottage cheese. Look for 4% milkfat or a brand with no stabilizers or gums. We like GoodCulture.
Marinara Sauce: This is an affordable marinara sauce with simple ingredients.
Mozzarella Cheese: We recommend using freshly grated mozzarella cheese, not pre-shredded. Pre-shredded cheese does not melt as well and can result in a watery dip.
Low fat cheese: Low fat cheeses do not melt as well as regular cheese. It will work in this recipe if you like it but it likely will make the dip watery.
Yogurt: Use nonfat Greek yogurt in this recipe. Do not use regular yogurt. Regular yogurt can make this dip watery.
Panko: If you want this dip to be lower carb you can skip the panko. I have not tried gluten free panko bread crumbs but I think it would work!
Serving Suggestions:
Here are some of our favorite ways to eat this:
- On a sandwich –Leftovers are delicious in a grilled cheese!
- Chips – these chips are yummy!
- Pretzels – (I love these flat ones for dipping!)
- Veggies – Celery, peppers, and carrots go well with this.
- A spoon… kidding? Not really. It’s that good.
storage
Storing: This will last in the refrigerator for up to 4 days in an airtight container
Freezing: I haven’t tried freezing this dip but I wouldn’t recommend it. I don’t think it will freeze well. I think it would get watery/ and might not be as creamy.
Reheating: If you need to reheat this dip – you can put it in your microwave for 1-2 minutes. It’s best reheated in the toaster oven or oven until warmed and crispy on top.
Help! My dip is watery
If your chicken dip is watery, no worries – we can fix it! Take a paper towel and gently blot it against the edges of the dip. You can tilt the dish using an oven mitt towards the paper towel so the excess water drains towards it.
You can bake the dip for an extra few minutes to help absorb the excess moisture.
The dip is likely watery because of your ingredients. If you used a cottage cheese with fillers or gums, this could cause the cottage cheese to separate, resulting in a watery dip. Preshredded cheese can also cause the same issue. Using low fat ingredients instead of nonfat (they’re different!) can also result in a watery dip.
Either way, just try to blot as much of the excess water out and return to the oven to bake for a few minutes to help.
other Healthy Dip recipes:
Chicken Parmesan Dip
Ingredients
- 2 ½ cups cooked, shredded chicken
- 1 cup nonfat Greek yogurt
- ½ cup small curd cottage cheese
- 1 cup low sodium marinara sauce divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ¼ teaspoon black pepper
- 1 cup mozzarella cheese divided
- ½ cup parmesan cheese divided
- ¼ cup panko breadcrumbs
Instructions
- Preheat the oven to 425 degrees F.
- In a mixing bowl mix cooked chicken, Greek yogurt, cottage cheese, ½ cup marinara sauce, dried spices, ½ cup of mozzarella cheese and ¼ cup Parmesan cheese until thoroughly combined.
- Pour the dip into a greased glass 8×8 pan. Top with remaining ½ cup marinara sauce, ½ cup mozzarella, ¼ cup Parmesan then panko breadcrumbs.
- Bake at 425 degrees F for 25 minutes. You can broil the dip for 1-2 minutes at the end of the bake time to brown the cheese if you’d like.
- Serve with chips or veggies of choice.
