Heartbeet Kitchen
Hot Gruyere and White Wine Chicken Dip
December 1, 2015 in Appetizer · Gluten-Free · Nut-Free · 71 Comments

Hot Gruyere and White Wine Chicken Dip {cheesy and bubbly in a cast iron skillet}

There’s dip, and then there’s hot, cheesy dip served in a cast iron skillet. Not light, nor healthy, and that’s completely okay in my book because it’s utterly delicious. After you guys loved this Skillet White Chicken Chili Dip, I’ve been working other combinations that are a cracker’s best friend. This one sealed the deal, made from real ingredients like organic chicken thighs, sweet onions, white wine and nutty Gruyere cheese. A little indulgent, yes, but just the sum of tasty parts working together in bubbly harmony.

I set out to test this recipe one more time, and as I stood in line at the grocery store buying the fresh thyme and white wine I didn’t have on hand, my eyes locked on a magazine cover that said, “17 Skinny Appetizers to Save Your Waistline This Holiday.”

Hot Gruyere and Sweet Onion Chicken Dip.

Hot Gruyere and Sweet Onion Chicken Dip {cheesy and bubbly in a cast iron skillet} gluten-free

All I could think about was the onslaught of these messages we will be hearing from now until the end of January. Truth be told, I have a really hard time with all of the “clean eating/save on calories/better for your waistline” focus around the holidays.

When we limit ourselves with food, or anything for that matter, our body and mind senses it. I know for myself, this takes away from the joys of my experience, and disengages me from those I’m around. That’s the last thing I want during this special time of year that should be focused on love and gratitude, surrounded by family and friends.

There should be no reason to feel ashamed to eat good food. Yet if you listen to the media, you’ll quickly be led to believe that.

Hot Gruyere & White Wine Chicken Dip {cheesy and bubbly in a cast iron skillet} gluten-free

If magazine editors were to glance at this tempting skillet chicken dip, they’d probably attack it like this:

-Use mozzarella instead of Gruyere, which has much less fat
-Swap lean chicken breasts for the chicken thighs
-You’ll never know the difference if you use Greek yogurt instead of sour cream, which is lower in calories and higher in protein

But guess what? There’s more to food than just the nutritional measurements. They forget about the nuttiness and superb melting power of Gruyere. They dismiss the juiciness of chicken thighs, and heightened flavor. And yes, you will notice a difference between Greek yogurt and sour cream.

Hot Gruyere and White Wine Skillet Chicken Dip {cheesy and bubbly in a cast iron skillet}

I know I’ll be making this dip several times throughout the holidays, and I won’t feel one bit bad taking it out of the oven, glass of Prosecco in hand, and Mariah Carey’s “Santa Baby” blasting in the background. My friends will gather in the kitchen around the hot skillet, and we’ll finish every gooey smidgen of it.

That scene is one made of real ingredients, real love, and real happiness. There’s no reason to try and “trim” any of that away. Xo

Hot Gruyere and White Wine Chicken Dip {cheesy and bubbly in a cast iron skillet}

Hot Gruyere and White Wine Chicken Dip

Hot Gruyere and White Wine Chicken Dip

Yield: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

A cheesy chicken dip with white wine and sweet onion!


  • 3/4 pound Just BARE Organic Boneless, Skinless Chicken Thighs, diced (equals 1 1/3 cups diced)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt + additional to taste
  • 1/2 teaspoon pepper, divided
  • 2 cloves garlic, minced
  • 1 1/4 cups diced onion
  • 3 sprigs fresh thyme, divided
  • 4 tablespoons dry white wine, divided (sauvignon blanc or pinot grigio would be great choices)
  • 2 tablespoons chicken stock
  • 3/4 cup organic sour cream
  • 2 cups shredded Gruyere cheese, divided


  1. Preheat oven to 375 degrees F. In a 10-inch cast iron skillet, add oil and sauté the diced chicken with salt and 1/4 teaspoon black pepper, and garlic until chicken is no longer pink, about 6-8 minutes. Remove from skillet and put in a bowl, then add diced onion to the skillet with a big pinch of salt.
  2. Cook over medium heat, letting sit for 5 minutes without stirring so you get some browning.
  3. Then add 2 tablespoons white wine, 2 sprigs of thyme and stir, deglazing the pan and continuing to cook for 8-10 minutes, until onions are very soft. Remove from heat, discard the thyme sprigs.
  4. Add chicken back to skillet, then stir in remaining 2 tablespoons of white wine, chicken stock, sour cream, 1 cup cheese, black pepper and minced thyme from the remaining sprig. Spread to make smooth, then top evenly with remaining 1 cup of cheese.
  5. Bake for 15-18 minutes, until cheese is browned and bubbly. Sprinkle with extra thyme and a few cracks of black pepper. Serve hot.


This is the cast iron skillet I have, such a workhorse for less than $20.

This post contains Amazon affiliate links, which I make a small commission on to pay for my giant grocery bill if you happen to purchase something.

71 thoughts on “Hot Gruyere and White Wine Chicken Dip

  1. Liz @ Floating Kitchen

    I love your sentiments here, Amanda. And I couldn’t agree more. Nothing would please me more than to enjoy this dip with you while dancing around your kitchen, wine glasses in our hands. Let’s make it happen! XOXO!

  2. Katie | Healthy Seasonal Recipes

    This looks so good. I am with you. While I am not planning to abandon my big salads for lunch or sensible egg and wheat toast for breakfast during the holidays, I am all for indulging in delicious food like this dip! Love the concept of “crackers best friends!” And that this is totally from scratch! Pinned :)

  3. danielle is rooting the sun

    amanda i’m all in for this holiday indulgence – your message surrounding the media slaughter is spot on, i was honestly just musing this today. no sooner are the holidays ushered away by attacks on our health habits. for the birds i say! deprivation does not equate to the warmth and love of this season. fantastic dip. ♥

  4. Faith (An Edible Mosaic)

    One of the many reasons I adore you and your blog is your approach to food! I agree 100%…food is about nourishment and love and there should never, ever be guilt affiliated with it. The minute we start to do that and put certain foods “off limits” is the minute those “off limit” foods are all we can think about. And you’re right, that line of thinking takes away the joy that should be inherent in eating. This looks absolutely incredible…Gruyere was totally the way to go! xoxo

    1. amandapaa Post author

      Hello! You can prepare all ahead, then refrigerate as is, pop in the oven when you are ready to serve. Will hold up for about an hour after baking. Enjoy!

  5. Tressagrace

    I so want to make this. It looks absolutely delicious. However I don’t yet have a cast iron skillet. I’m hoping Santa will bring me one because I’ve been really good this year.? What other type of pan can I use?

    1. amandapaa Post author

      Hi! I hope he brings you a cast iron skillet too. :) But for now, you can saute the chicken, etc. in a regular skillet, then stir in the other ingredients, transfer to a glass dish to bake. Even a pie plate would work. Happy holidays!

  6. Brenda

    This looks fantastic! And congrats on being featured by Kitchn. I can’t wait to try this dish.

    One question…the directions tell me to sprinkle the remaining cheese on top at the end – but don’t tell me what to do with the other portion (how much and when to add). Can you clarify?


  7. Wendy Traxler

    I couldn’t wait to try this recipe! Made it tonight for my neighborhood holiday gathering and it was a big hit! What I love about this dip is that it’s basically guilt free. Served it with pita crackers. Thanks Amanda, you’re inspiring!

  8. Julia

    Life isn’t about merely cutting calories or forsaking memories! I fully intend to make this dip on several occasions, surrounded by loved ones – and not just for the holidays. Love your way, sweet lady!

  9. Stacy

    This looks really good–can’t wait to try it! One question, though: what white wine would you suggest using? Something more dry or a sweeter white? Thanks!

  10. Angela

    Is there a way to print your recipe? ……without printing everything. Like on “Smitten Kitchen” Deb has a “print” button on the bottom of the recipe…..but then…..maybe I’m blind?!!!

    1. amandapaa Post author

      Hi Angela! this feature will actually be coming to the blog in two weeks. a way around it for now is to copy the recipe, then paste into word and print.

  11. Virginia Corbett

    I’m a cheesemonger and made this heavenly dip for a cheese class I taught last week about holiday entertaining. It was so easy and delicious, and went over so well at the class, that I made it again two days later for a party at my house. Rave reviews both times!

  12. Leslie

    Actually, for those of us who are low-carb, this is a perfectly healthy, high-fat low-carb recipe – no guilt here! I just need to figure out how to stretch it out to make more volume, and serve it over cauli-rice or zucchini noodles for a main course.

  13. DelicateFlowah

    My oh my. This looks fantastic. I may even guild the lily and use creme fraiche instead of sour cream because I have so much in my fridge at the moment.

  14. Lori

    I am wondering how this might work with crab meat instead of chicken? What do you think? Just adding the crab at the end.

    1. amandapaa Post author

      Hi Lori! I definitely think cooked crab would also be great. Saute the onions as directed, then when you add the sour cream, etc. also add the crab. Bake as recipe instructs. I love this idea and want to try it myself!

  15. Katelyn

    Would this work in a crock pot? I know some hard working nurses who would love a hot dip on New Year’s Day and I’d like to bring it in.

    1. amandapaa Post author

      Hi Katelyn! Yes, this should work in a crockpot. I would saute the chicken & onions in a skillet, then add all ingredients. Stir it together, with all cheese instead of topping it with the cheese. Then put on low in the crockpot. Stir occasionally, and you should be good! The recipe could easily be doubled this way too.

  16. Mary Ellen Wolf

    Birthday(s) the end of January!! Perfect! Football playoffs? Perfect!!
    Super Bowl? Perfect!!
    This is just for January!! Sounds wonderful — may try it as soon as I can get
    out to get the ingredients!! Thanks!+

  17. Annette

    I could even see this become a fully vegetarian dip, using veggies that brown well and develop great flavors like carrots, celeriac root or turnips. Even using those to scoop up this yummy concoction would be worth trying out. Maybe as veggie chips?
    I will definitely also give the version with a Gorgonzola or a very ripe brie a try.

  18. Michelle

    Tons of comments to try to read through, so please forgive me if this has already been asked. I was wondering if you could offer a suggestion for either baking this for taking to someone’s house. The frying on a stove top doesn’t really work too well for a cocktail party at someone else’s house.

    1. amandapaa Post author

      Hi! Yes, you can make it in advance all the way up to putting it in the oven, and take it in the skillet or pan to the friend’s house. Then bake it when you are there. Enjoy!

  19. Kate

    This looks delicious and I have a holiday pot luck next week that it will be perfect for! Question, do you think I could easily double it in the skillet?

    1. amandapaa Post author

      Hi Kate! If you are going to double it, I would instead put it into a casserole dish (versus the skillet) and bake it. You’ll have a little more grease and juices to dab off, but just use a paper towel and all will be good. xo!

    1. amandapaa Post author

      hmmm… i definitely think you could. the only thing i would do is saute they were briefly, like one minute, since they will continue to cook when baked in the mixture and they cook faster than chicken.

  20. Sandra Bylsma

    Thank you for making this recipe easy to print. It is my turn to host, “An evening on the porch”. I have a group of friends and we rotate hosting on our front porches. We share ideas, fears, joys, concerns, a glass of wine and food!! (the only rule of the porch – what is said and happens on the porch – stays on the porch) Best therapy ever!!! We always are trying new recipes and I can’t wait to try this one! I will always be a farm kid at heart and I cook from scratch in cast iron all the time. Thank you for allowing this recipe to be printed. We always agree that we all visit the websites from whence the recipe came….so I am sure you will have some new visitors this week! Thank you again! Sincerely, Sandra

  21. Michelle

    This looks sooo delicious, but I don’t eat chicken…yeh, I’m one of those…What do you think about replacing it with crab?


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