Chicken Caprese Dip

Looking for a casual appetizer that delivers on flavor? This decadent dip satisfies with a blend of cheeses, herbs, and fresh tomatoes. If you’re short on time, shred a rotisserie chicken from the grocery store for an easy, tasty shortcut.


For the Pesto Crostini
  •  3 tablespoons olive oil
  •  1 tablespoon Armanino Basil Pesto
  •  1 baguette
For the Dip
  •  1 pint cherry or grape tomatoes
  •  olive oil
  •  salt & pepper
  •  1 cup sour cream
  •  ¼ cup + 2 tablespoons Armanino Basil Pesto, divided
  •  ¼ teaspoon garlic powder
  •  1 teaspoon Italian seasoning
  •  ¼ teaspoon crushed red pepper flakes, optional
  •  4 cups shredded mozzarella/provolone cheese blend (about 16oz)
  •  2 cups cooked shredded chicken
  •  ¼ cup grated parmesan
  •  fresh basil for garnish


For the Pesto Crostini and Tomatoes
  • Preheat oven to 350°F. Line a sheet pan with a piece of parchment paper or a silicone baking mat.
  • In a small bowl, stir together the 3 tablespoons olive oil and 1 tablespoon of the basil pesto.
  • Cut the baguette on the diagonal into ¼”-1/8” thick slices and brush one side of each slice with the pesto oil. Place on the prepared sheet pan, pesto side up.
  • Separately, put the tomatoes in a 9”x9” baking dish or 9” deep dish pie pan, drizzle with a little olive oil and a pinch each of salt and pepper. Give the pan a couple shakes to fully coat the tomatoes.
  • Bake both the pesto crostini and the tomatoes until the crostini are lightly golden and crispy, 10-12 minutes.
  • Remove the crostini from the oven and bake the tomatoes for another 10 minutes to soften while you prepare the dip.
For the Dip
  • In a medium bowl, stir together the sour cream, ¼ cup of the basil pesto, garlic powder, Italian seasoning and red pepper flakes (if using).
  • Fold in the mozzarella/provolone, shredded chicken and half the parmesan; stir until combined.
  • Remove half the tomatoes from the baking dish, set aside for a moment then add the cheese mixture on top of the tomatoes left in the dish, spreading evenly.
  • Top with the other half of the tomatoes and remaining parmesan.
  • Bake for 15-20 minutes or until cheese has melted, bubbling and golden brown.
  • Remove from the oven, drizzle the remaining tablespoon of basil pesto on top, garnish with fresh basil and serve immediately with the pesto crostini.
  • Crostini can be made a few days in advance and tightly wrapped. The dip can be assembled and refrigerated 2 days ahead. Let sit at room temperature for 1 hour before baking.

Chef’s Tips

  • For quick Game Day prep, shred a purchased rotisserie chicken.
  • For a little more color on the dip, run it under the broiler for 3-5 minutes (watch closely) after baking.
8 servings
Prep Time
25 minutes
Cook Time
45 minutes

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