This Chicken Parm Dip is a GAME CHANGER!
Here is a great game day appetizer, especially when you already have your smoker fired up! We’re deep in football season and the big game is coming! If you’re looking for some fantastic new party food ideas, you’ve come to the right place. This appetizer will be a crowd-pleaser for any gathering, making it a perfect addition to your football snacks and game day food spread. It’s one of those easy appetizer recipes that everyone will love, especially if you’re hosting a super bowl party and need some delicious finger foods.
Things to know:
Why should you not double dip?
Double dipping is considered bad primarily because it transfers bacteria and viruses from a person’s mouth into a shared food bowl. Research shows that re-dipping a bitten chip can deposit saliva and bacteria into the dip, potentially spreading viruses like the flu, COVID-19, or common colds. It is generally seen as an unsanitary, unhygienic, and impolite social practice.
What is the origin of Chicken Parmesan?
Chicken Parmesan originated in the northeast United States in the early 20th century, created by Italian immigrants, not in Italy. It is an Italian-American adaptation of Melanzane alla Parmigiana (eggplant parmesan), swapping eggplant for breaded chicken cutlets which were more affordable and accessible in America. The first recipes appeared in the 1950s.
Why is it called chicken parm if it uses mozzarella?
Chicken Parmesan is named after the Italian term parmigiana, which refers to a method of cooking—layering fried items with tomato sauce and cheese—rather than the specific cheese itself. It is a twist on the traditional melanzane alla parmigiana (eggplant parmigiana), with the name likely originating from the Sicilian word for the layered dish (“palmigiana”) or referencing the Parma region, while using mozzarella as a practical, melty top layer in Italian-American cuisine.
Ingredients
1 lb chicken breast
8 oz cream cheese, softened
1/2 cup sour cream
1/2 cup mayonnaise
1 cup marinara sauce
1 cup mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
1 t garlic powder (we used Spiceology’s Vampire Killer)
1 T Italian seasoning (we used Cattleman’s Grill Italiano)
1/2 t salt
1/4 t pepper
1 cup panko breadcrumbs
2 T butter, melted
1. Preheat your smoker to 250F (or if you are already smoking something else, 225-275 is the best range for the chicken breast).
2. Season your chicken breast with 2 t of the Italian Seasoning.
3. Smoke the chicken breast until it has an internal temp of 165F (about an hour, but depends on the thickness).
4. Preheat your oven to 375°F (190°C). Grease a baking dish and set aside.
5. Shred the smoked chicken, then in a large bowl, mix together the shredded chicken, cream cheese, sour cream, mayonnaise, mozzarella, Parmesan, garlic powder, the remaining Italian seasoning, salt, and pepper.
6. Spread the mixture evenly into the prepared baking dish.
7. Pour marinara sauce over the chicken mixture and gently spread it out.
8. In a small bowl, mix together the panko breadcrumbs and melted butter. Sprinkle the breadcrumb mixture evenly on top of the dip.
9. Bake for 20-25 minutes, or until the dip is bubbly and the top is golden brown.
10. Remove from the oven and let cool slightly before serving with bread, crackers, or vegetables for dipping. ENJOY!
Equipment used:
Yoder YS640S Smoker
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