Fine Dining meets House Party, Chicken Cordon Bleu Dip?

Because its labor day and because football season is fast approaching I wanted to make sure I tried out some dips, some spreads, some accouterments if you will.  I’ll be honest chicken breast isn’t usually my thing, it tends to be really dry and hard to work with.  I stumbled on this recipe for this Chicken Cordon Bleu dip.  I changed a couple things around to make it my-version.  This is a slow-cooked recipe using a crock pot, it takes about 5-6 hours to be ready so adjust accordingly.


This is another recipe that’s actually really great for carbohydrate warriors, it has 198g fat, 24g carbohydrate, and 179g protein in the entire pot.


Sometimes you can pretend like a recipe is yours by changing and tweaking a couple things but sometimes things are just such a blatant ripoff that you have to give props to the person that made it.


So props to Morgan Eisenberg over at Serious eats for giving me direction on this one, it was really good, yes I made some tweaks but the concept was completely stolen so I’m not even going to try to pretend like this one was something I came out with out of the bleu (get it?).


Ok, so like I said you’ll need a slow cooker and about 5-6 hours of time to kill.


Ingredients for Dip:

  • 3 Chicken Breasts
  • 1 Teaspoon Oregano
  • 1 Teaspoon Parsley
  • 2 Tablespoons Unsalted Butter
  • 6 Cloves Garlic, Crushed
  • 16 Ounces Cream Cheese
  • 6 Ounces Havarti Cheese
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth
  • Salt (to taste)
  • Chopped Parsley for Garnish


For Dipping


First things first we are going to fire that crock pot up, set it on low, start off by throwing your butter in.


Throw your chicken breasts into the pot.


Throw in your spices and garlic.


At this point we are going to just fast forward about 5 hours, keep the setting on low, cover it up, and go entertain yourself elsewhere.




…aaaaand now its 5 hours later.  At this point you’re going to want to open up your pot, take 2 forks, and shred the chicken up.  Don’t be over the top and overzealous with it turning it into paste but shred it up nicely.


At this point the house is smelling really good, take your cream cheese, Havarti, wine, broth, and throw them in.   Stir it up as evenly as you can, put the lid back on and let it sit for another hour at least.






Once you’ve got something resembling this you’re golden.




To make some slices of crispy sliced baguette, take your baguette and slice it into little pieces, about 1/3-1/4 inch thick.  Take some of the garlic oil and put it in a small bowl.  Heat up a frying pan, you can either dip the slices in oil or use a brush to brush them lightly.  Either way, slap em on the pan.


Brush them with oil before you flip, while the other side is toasting. Give them a minute or two on each side and they should come out like this.

Mmmmm….I f@cking love these things.


If you have it transfer it over to the little mini-pot and serve next to each-other.


Enjoy as your 6 hours of work get inhaled and vanish over the course of 15 minutes.