Blackened Chicken Alfredo Dip


A decadently rich and creamy baked dip the whole table will love. Loaded with cajun-spiced chicken, sun dried tomatoes, and wilted greens served with La Baccia toast.



  1. Season the grilled chicken with cajun seasoning and
  2. warm in the oven for 5 minutes. In a bowl, combine the alfredo sauce, chicken, sun dried tomatoes, and greens. Spoon into individual ramekins or skillets and bake for 8–10 minutes until starting to bubble and brown. 
  3. While baking, slice the La Baccia Rolls into pieces, brush with oil, and lightly dust with cajun seasoning. Toast bread until golden brown.
  4. Place the baked dip and toast on a board and serve immediately.