Nonetheless, it's practically fall in my book and I've got a quick and easy dip to share that I'm sure your family and friends will love. If you're looking for a last minute dish to whip up for a labor day get-together then give this a go. Plus, it's the perfect appetizer for game day so add it to the rotation this football season and let me know what you think.
2 Boneless chicken breast
1 Cup sour cream
½ Cup milk
¼ Cup parmesan cheese, grated
¼ Cup mozzarella cheese, shredded
1 Tsp olive oil
2 Garlic cloves, minced
¼ Cup onion, finely chopped
⅛ Cup cilantro, chopped
⅛ Cup red pepper, chopped
⅛ Cup chives, chopped
Salt and pepper, to taste
In a pan over medium heat, heat the olive oil.
Season the chicken then add to the oil, cooking until golden.
Transfer to a cutting board and shred it using forks. Set aside.
In the same pan, stir-fry the onion and garlic together for 4 minutes.
Pour the sour cream and milk into the pan and stir continuously.
Add the pulled chicken, Parmesan, and mozzarella.
Add the cilantro, red pepper, and chives.
Stir and cook for 5 minutes.
Pour the mixture into a bowl and garnish with a bit of red pepper, Parmesan cheese, mozzarella cheese, and parsley.
Serve and enjoy!
Make it ahead and keep in the fridge for up to 2 days.