Alfredo Dip Recipes

PASTA CHIPS WITH ALFREDO DIP

Steps:

• Line a baking sheet with a clean dish towel. Fill a large saucepan fitted with a deep-frying thermometer with 2 inches of oil and bring to 375 degrees F over medium-high heat. Meanwhile, bring a large pot of generously salted water to a boil. Cook the pasta according to package directions for al dente. Drain the pasta and spread it out onto the prepared baking sheet. Pat completely dry with another clean dish towel.
• Meanwhile, mix the heavy cream, cream cheese, Parmesan, nutmeg, 1/2 teaspoon salt and a generous amount of black pepper in a medium microwave-safe bowl until smooth. Microwave until the Parmesan has melted, about 45 seconds. Stir until smooth and refrigerate until cold, about 30 minutes.
• Line another baking sheet with paper towels. Fry the pasta in the oil, 1 cup at a time, stirring, until golden brown and crispy, 2 to 3 minutes. Remove to the prepared baking sheet and sprinkle with salt, pepper and Parmesan. Carefully break apart any pieces that have stuck together. Repeat with the remaining pasta, bringing the oil back to 375 degrees F between each batch. Serve with the Alfredo dip.

ALFREDO DIP

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Melt butter in a medium skillet over medium heat. Whisk in flour until smooth. Add parsley, salt, and garlic powder. Whisk and cook for 1 minute. Pour in broth and milk. Cook, whisking often, until thickened and smooth, 7 to 12 minutes. Add 1/2 cup mozzarella cheese and all the Parmesan; stir until melted.
• Beat cream cheese in a medium bowl until smooth. Add the Alfredo sauce and beat until combined. Stir in chicken. Spread mixture into a medium baking dish and top with remaining 1/2 cup mozzarella cheese.
• Bake in the preheated oven until bubbly and beginning to brown, 15 to 20 minutes.

AIP CHICKEN ALFREDO RECIPE

Steps:

• Heat a drizzle of oil in a nonstick pan over medium-high heat. Place the chicken breast in the skillet and cook for 5 minutes on each side or until the skin is golden and the chicken is cooked through with an internal temperature of 165 F (74 C). Remove the chicken from the skillet and set aside.
• Melt the coconut oil in the same pan over medium heat. Add the arrowroot or cassava flour to the pan and whisk to create a paste.
• Slowly add the chicken broth, a little at a time, while continuously whisking to combine. Once all the chicken broth has been incorporated, add the coconut cream and whisk until fully combined.
• Add the garlic powder, nutritional yeast, and fresh parsley to the pan and bring to a boil. Reduce the heat to a simmer and continue to cook for about 5 minutes or until thickened, stirring occasionally. Season with salt, to taste.
• Pour the sauce into a blender or food processor and blend for 30 seconds. (This step is optional, but it helps to create a light and creamy sauce.)
• Add the zucchini "noodles" to the pan and saute for about 2 minutes. Return the sauce to the pan and heat through.
• Slice the chicken breast and place it on top of the "noodles" and Alfredo sauce. Garnish with optional chopped fresh parsley and serve.

CHICKEN ALFREDO DIP RECIPE

Steps:

• Preheat oven to 350 degrees.
• In a bowl, beat together cream cheese and alfredo sauce until smooth.
• Fold in shredded chicken, diced tomatoes and ½ cup mozzarella cheese.
• Spread into small baking dish and top with remaining mozzarella and parmesan cheese.
• Bake for 20 minutes, or until cheese on top begins to golden.
• Serve with bread or crackers.

SEAFOOD ALFREDO DIP

Steps:

• Melt the butter in a pan over medium heat. Whisk in the flour, and cook to make a smooth paste, about 5 minutes. Gradually stir in the heavy cream. Continue to whisk the mixture until thick and smooth, about 5 minutes. Stir in the shrimp and crabmeat. Add the Parmesan cheese, and stir until melted. Season to taste with salt and white pepper. Serve warm as a dip.