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.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
Bake for 15-18 minutes, until cheese is browned and bubbly. Sprinkle with extra thyme and a few cracks of black pepper. Serve hot.