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–+ servings
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White Wine Chicken Gruyere 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.
Author: Amanda Paa
Yield: 6
Prep Time :15 minutes
Cook Time :30 minutes
Total Time :45 minutes

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
  • 4 ounces softened cream cheese
  • 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. There should be some fat and juices leftover in the pan from the chicken; add diced onion to the skillet with a big pinch of salt. (If you are using pre-cooked chicken, add 1 tablespoon oil). 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, cream cheese, 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

  • You can use pre-cooked chicken if you prefer too, or if you have leftovers. I prefer making the chicken by browning at the time of making the dip for extra flavor, but you can definitely use the pre-cooked shortcut.