Equipment
Ingredients
Dip Base
- 225 g cream cheese, softened
- 120 ml caesar dressing
- 60 ml mayonnaise
- 2 garlic, minced
Mix-ins & Topping
- 300 g cooked chicken breast, shredded
- 50 g parmesan cheese, freshly grated
- 150 g mozzarella cheese, shredded
- 2 g black pepper, freshly cracked
Garnish
- 30 g romaine lettuce, finely shredded
- 40 g croutons, coarsely crushed
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 403 kcal
- Protein
- 21 g
- Carbohydrates
- 6 g
- Fat
- 32 g
- Fiber
- 0 g
- Sugar
- 2 g
- Sodium
- 586 mg
- Saturated Fat
- 12 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 9 g
- Polyunsaturated Fat
- 10 g
- Cholesterol
- 89 mg
- Potassium
- 184 mg
- Calcium
- 218 mg
- Iron
- 1.0 mg
- Magnesium
- 24 mg
- Phosphorus
- 240 mg
- Zinc
- 1.3 mg
- Vitamin A
- 155 mcg
- Vitamin C
- 0 mg
- Vitamin D
- 0.2 mcg
- Vitamin E
- 1.4 mg
- Vitamin K
- 35 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.7 mcg
- Thiamin
- 0.07 mg
- Riboflavin
- 0.21 mg
- Niacin
- 5.5 mg
- Folate
- 17 mcg
- Water
- 62 g
Sources: USDA FoodData Central
Method
Preheat your oven to 190°C (375°F). Lightly grease a 1-liter baking dish or small cast-iron skillet.
In a large mixing bowl, combine the softened cream cheese, Caesar dressing, mayonnaise, and minced garlic. Mix vigorously until smooth and well incorporated.
Fold the shredded chicken, grated parmesan cheese, half of the shredded mozzarella (75g), and cracked black pepper into the cream cheese mixture until evenly distributed.
Transfer the mixture to the prepared baking dish, spreading it out into an even layer. Top evenly with the remaining 75g of shredded mozzarella cheese.
Bake in the preheated oven at 190°C (375°F) for 20 to 25 minutes, or until the edges are vigorously bubbling and the cheese on top is melted and golden brown.
Remove from the oven and let rest for 5 minutes. If desired, garnish with finely shredded romaine lettuce and crushed croutons just before serving with sturdy crackers, crostini, or vegetable sticks.
Chef's Notes
- Using meat pulled from a warm rotisserie chicken not only saves time but adds a much deeper roasted flavor than boiled chicken breast.
- For an extra punch of umami, stir in 1/2 teaspoon of anchovy paste or a dash of Worcestershire sauce into the cream cheese mixture.
- Always grate your parmesan cheese from a wedge. Pre-grated cheeses are coated in anti-caking agents that prevent them from melting smoothly into the dip.
- Be sure the Caesar dressing you use is a creamy variety rather than a vinaigrette style, otherwise the dip may split and become watery.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Reheat in the oven at 175 degrees Celsius until bubbling, or microwave in 30-second bursts, stirring in between.
Troubleshooting
A pool of grease forms on top of the dip while baking
Cause: Using low-quality cheese with fillers, or overbaking the dip causing the emulsion to break and expel fat
Fix: Gently blot the surface with a paper towel before serving
Prevention: Grate cheese from a block rather than using pre-shredded cheese, and pull the dip from the oven as soon as it bubbles
The dip is lumpy and not completely smooth
Cause: The cream cheese was too cold when mixed with the dressing and mayonnaise
Fix: Cannot be fixed once baked, but the texture will still be safe and flavorful
Prevention: Ensure cream cheese is completely at room temperature before mixing
Cultural Context
The original Caesar salad was invented in Tijuana, Mexico in 1924 by Italian-American restaurateur Caesar Cardini. This recipe reimagines those iconic flavors—garlic, aged parmesan, and creamy dressing—into a deeply comforting, distinctly American baked party dip format, combining the elegance of the classic salad with the indulgence of a hot appetizer.
