Baked Chicken Meatball Cheese Dip for a quick appetizer recipe that will impress all guests. In partnership with al fresco.

Baked Chicken Meatball Cheese Dip-2

I think it’s safe to say that we have finally received our winter weather. Snow flurries have made appearances the past two days and most places in Texas have snow on the ground. Ironic that the southern areas are receiving more than the northern region. That means it is time to sit by the fire and enjoy the warm temperature indoors.

Earlier on in the week, I shared my new recipe for this Apple Cider Moscow Mule. It’s the perfect holiday beverage and it’s great to sip on while sitting by that fire.

Baked Chicken Meatball Cheese Dip-2

Now it’s time for me to focus your attention on an easy appetizer dish that everyone will love. Did I mention it is easy to make with minimal cleanup? You start out with the cheese base by adding cream cheese, mozzarella cheese, and mayonnaise. Next, you incorporate the diced tomatoes and then you are ready to add to a baking dish. Top it off with al fresco chicken meatballs (mine were the tomato and basil flavor) and then pop it into the oven. Baking time is less than 30 minutes! Serve it with crackers, chips, or grab a spoon because you won’t get enough of this dip.

Baked Chicken Meatball Cheese Dip

About the al fresco chicken meatballs

  • Made with lean, skinless chicken meat
  • 50% less fat than beef & pork Italian meatballs
  • Gluten free

If your not hosting a Christmas gathering or party this year, there is still plenty of time to gather up ingredients for this Cheesy Black-Eyed Pea Dip made with al fresco chicken bacon.

ENJOY~ Meagan

Baked Chicken Meatball Cheese Dip

Baked Chicken Meatball Cheese Dip

Ingredients:

  • 16 ounces cream cheese, softened
  • 1 cup shredded mozzarella cheese
  • 1/2 cup mayonnaise
  • 14.5 ounce can diced tomatoes, drained
  • 1 package of al fresco Tomato and Basil Chicken Meatballs
  • 1/4 cup shredded Colby Jack cheese
  • basil for topping
  • crackers or chips

Directions:

Preheat oven to 350 degrees F.

In a bowl mix the cream cheese, mozzarella, and mayonnaise. Stir in the diced tomatoes.

Pour into a baking dish and surround the outer later of the dip with chicken meatballs.

Bake for 20 minutes and then remove from the oven. Sprinkle the Colby Jack cheese in the center and place back in the oven for 5 minutes.

Top with chopped basil before serving.

All images and text ©.

Disclosure: This is a sponsored post on behalf of al fresco. All opinions are 100% my own and I appreciate your support of the brands that I love.

 

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