2. Coat the shredded chicken evenly with the Alfredo sauce by mixing the two in a big basin.
Step 3: Gently combine the ricotta, mozzarella, and grated Parmesan cheeses. Garlic powder, Italian seasoning, salt, and pepper, to taste, should be stirred in.
Spread the mixture evenly in the baking dish you just prepared. 4.
5. For an attractive, golden crust, top with additional Parmesan cheese if preferred.
6. Preheat oven to 200 degrees Fahrenheit and bake for 20 to 25 minutes, or until dip is cooked through and rims are bubbling.
7. For an aromatic and fresh touch, top with chopped parsley and serve.
8. Warm it up and top it with dippables of your choosing.
Adaptations and Hints: This dip is quite adaptable and can be made according to your preferences. To add more color and taste, try sautéing some spinach or chopped sun-dried tomatoes. A dash of red pepper flakes can add some spice for those who enjoy it that way. Greek yogurt can be used in place of ricotta cheese for a lighter version; however, the flavor profile will be slightly different. As with any dish you prepare, the star of the show is the sauce, so either buy high-quality Alfredo sauce or whip up a batch of your own—it’s easier than you think and well worth the effort.
