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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.
4.67 from 3 votes
Prep Time :15 minutes
Cook Time :30 minutes
Total Time :45 minutes
Yield: 6
Author: Amanda Paa



  • 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


  • 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.