Start a conversation at your next summer party with Chicken Dip and Crostini straight out of the 1950s! Go ahead – channel your inner Betty Draper and let’s get started. Martinis optional.
I found this awesome fish mold at a thrift shop for $1. It’s perfect for this recipe, but really any mold that holds a 6 cup volume will work. You can use a Jello mold in any shape, or even a small mixing bowl for a dome-shaped dip.
Ingredients (Serves a crowd!)
1 package (8 oz) cream cheese
1 can of cream of celery soup (I told you this recipe was circa 1950!)
1 envelope unflavored gelatin (such as Knox brand)
12 ounces shredded chicken (equivalent to 2 cans or 1 1/2 cups)
1 cup mayonnaise
1/4 cup finely chopped onion
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped parsley
1/4 teaspoon freshly ground black pepper
For the crostini:
3 loaves of sliced bread (I used rye, Jewish rye/pumpernickel swirl, and country white)
1/2 cup butter, melted
Seasoning of your choice (I like Penzeys’ Bangkok Blend and Chicago Steak Seasoning; if you’re limiting salt, try any dried Italian herb blend)
Step 1) Grease your dip mold with mayonnaise and set aside.
Step 2) Heat soup and cream cheese in a medium saucepan over low heat, stirring frequently. Don’t boil; you just want a well blended, hot mixture.
Step 3) Add envelop of gelatin and stir until well blended.
Step 4) Add chicken, mayonnaise, onion, bell pepper, parsley, and black pepper. Continue to heat on low for 2 minutes, stirring constantly.
Step 5) Remove saucepan from heat. Allow to rest for 5 minutes, then pour mixture into your greased dip mold. Cover with plastic wrap and refrigerate overnight.
Step 6) Prepare crostini: Use any desired cookie cutters to cut shapes from each slice of bread. (Save bread scraps to make stuffing or dumplings!) Use a pastry brush to coat one side of the bread shapes with melted butter. Sprinkle lightly with the seasoning blend of your choosing. Toast in a preheated 350 degree oven for 10 minutes, flipping bread shapes after 5 minutes. If bread is still soft in the center after 10 minutes, bake an additional 2 -3 minutes. Cool and store in an airtight container until serving.
Step 7) To serve dip: Remove mold from refrigerator. Use the tip of a butter knife or small rubber spatula to loosen just the edges of the dip (about 1/2 inch deep) from the sides of the mold. Then, fill a 9×13 baking pan with about 2 inches of very hot water. Lower the mold into the pan (Don’t submerge! You don’t want water in your dip, just on the outside of the mold!) and move it around a bit so that the hot water touches all sides of the mold for about 10 seconds.
Remove mold from water and flip it over onto a serving platter. You may need to shake the mold gently a few times, and the molded dip will pop out! Garnish as desired. Arrange crostini around your chicken dip and serve.