There’s dip, and then there’s hot, cheesy dip served in a cast iron skillet. The perfect appetizer that people flock to!
Since you loved this Skillet White Chicken Chili Dip, I’ve been working on other combinations that are a cracker’s best friend. This bubbling hot Gruyere Cheese Dip sealed the deal, made from real ingredients like organic chicken thighs, sweet onions, and white wine.
What is Gruyere Cheese?
Gruyere is made from cow’s milk, and is incredibly smooth and creamy. It melts beautifully, making it the star of this skillet dip. Gruyere tastes nutty, a bit sweet, and salty.
It pairs particularly well with white wine, which is why you’ll see wine as an ingredient in this dip!
How to Make Hot Gruyere Cheese Dip:
This recipe is simple to make, all in one pan!
Start by sautéing diced chicken thighs in a 10 inch cast iron skillet, until no longer pink. You’ll use a spoon to remove the chicken and set aside, so that the onions can go into the pan next.
Saute the diced onion in the cast iron skillet with a big pinch of salt.
Then you’ll deglaze the pan with 2 tablespoons white wine, and add the fresh thyme.
Add chicken back to skillet, then stir in remaining 2 tablespoons of white wine, chicken stock, sour cream, 1 cup cheese, and black pepper.
Top evenly with remaining 1 cup of cheese.
Bake for 15-18 minutes, until cheese is browned and bubbly. Serve hot.
What is a Substitute for Gruyere Cheese?
If you are able to get gruyere cheese for this recipe, you could substitute:
Comté: slightly milder in flavor but incredibly similar to Gruyere in terms of texture. It has delicious undertones of salt and butter.
Emmentaler is a Swiss cheese, that has a firm but softer consistency than Gruyere. It’s often used for fondue.
4tablespoonsdry white winedivided (sauvignon blanc or pinot grigio would be great choices)
3/4cuporganic sour cream
2cupsshredded Gruyere cheesedivided
Prevent your screen from going dark
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.
Cook over medium heat, letting sit for 5 minutes without stirring so you get some browning.
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.
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.
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.
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