Hot Chicken and Gruyere Cheese Dip

Last updated: April 23, 2021
4.5 from 2 votes
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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. 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.

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

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!

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

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

What is a Substitute for Gruyere Cheese?

If you are able to get gruyere cheese for this recipe, you could substitute:

  1. Comté: slightly milder in flavor but incredibly similar to Gruyere in terms of texture. It has delicious undertones of salt and butter.
  2. Emmentaler is a Swiss cheese, that has a firm but softer consistency than Gruyere. It’s often used for fondue.
Hot Gruyere and White Wine Chicken Dip {cheesy and bubbly in a cast iron skillet}

More Cheese Dip Recipes:

If you make this recipe, be sure to tag me on Instagram with hashtag #heartbeetkitchen, or @heartbeetkitchen!

Hot Chicken and Gruyere Cheese Dip

This hot and bubbly gruyere cheese dip is an easy appetizer, made in one pan! Baked with chicken, white wine, and sautéed onions, this is a dip that everyone will love.
4.5 from 2 votes
Prep Time :15 minutes
Cook Time :30 minutes
Total Time :45 minutes
Yield: 6
Author: Amanda Paa

SCALE:

Ingredients

  • 3/4 pound diced Boneless Skinless Chicken Thighs (or breasts) (equals 1 1/3 cups diced)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt + additional to taste
  • 1/2 teaspoon pepper divided
  • 3 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

Instructions

  • 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.

Notes

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.

Did you make this?

tag @heartbeetkitchen on instagram and hashtag it #heartbeetkitchen

December 1, 2015

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71 comments

  1. 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?

  2. 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

    • 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.

  3. 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?

    • 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!

  4. 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.

    • 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!

  5. 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.

  6. 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!+

  7. 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.

    • 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.

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

    • 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!

  9. 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.

  10. 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.

  11. 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. 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?!!!

  13. 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!

  14. 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!

  15. 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!

  16. 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?

    Thanks!
    ~B

  17. 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?

    • 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!

  18. This is making me dream of days on the ski slopes and coming back at the end of the day to warm ourselves with THIS! Agree that food is meant to be enjoyed and sometimes it’s totally worth it to splurge. :)

  19. 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

  20. 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. ♥

  21. 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 :)

  22. 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!