My chicken and mushroom dip is one of the best I’ve ever made.

But you can’t just make a chicken dip, you have to make a dish that’s as versatile as it is delicious.

Here are some easy, delicious and healthy options.

The recipe is easy to make and makes enough for two servings.

Recipe Notes This recipe makes a great dish for Thanksgiving.

Make a batch ahead and freeze it for the party.

1 1/2 tablespoons honey or agave 1 teaspoon vanilla extract 1/4 cup chicken broth or water 1/3 cup white wine or apple cider vinegar 1 teaspoon cinnamon 1/8 teaspoon ginger powder 1/16 teaspoon cloves 1/12 teaspoon salt 1/5 teaspoon black pepper 1/10 teaspoon ground cloves 4 large chicken breasts, cut into bite-sized pieces (about 8 cups total) 1 tablespoon butter, melted 2 teaspoons lemon juice 1 teaspoon onion powder 1 teaspoon garlic powder 1 pinch kosher salt 1 teaspoon ground pepper 1 teaspoon dried basil (or fresh basil leaves) For the chicken, heat the oven to 375 degrees F. Grease a baking sheet with olive oil and lightly oil it.

Place the chicken on the prepared baking sheet and sprinkle with the honey or the vanilla extract and bake for 10 to 12 minutes or until the chicken is browned and cooked through.

Drain the chicken and transfer to a bowl.

Add the chicken broth to a medium saucepan over medium heat and bring to a boil.

Reduce the heat to low and simmer, stirring occasionally, for 30 minutes.

Add chicken broth, butter, lemon juice, onion powder, garlic powder, kosher salt, pepper, dried basil, and basil leaves.

Season to taste with salt and pepper.

Add water if needed to bring the sauce to a simmer.

When the chicken has been simmering for about 20 minutes, add the chicken to a blender and puree until the mixture is smooth.

Pour the mixture into a bowl and set aside to cool completely.

Serve warm or at room temperature.


To make the chicken dip: Whisk the honey in a small bowl until it’s dissolved.

Pour into a saucepan and add the broth.

Bring to a gentle boil and cook until thickened and smooth.

Remove from heat and serve warm or cold.


To Make the chicken sauce: Heat butter in a medium skillet over medium-high heat.

Add onions, garlic, and ginger.

Cook, stirring, until onions soften, about 5 minutes.

Stir in the wine or vinegar and chicken broth and cook, stirring frequently, for about 5 more minutes.

Increase the heat and heat the mixture to a brisk boil.

Add butter, garlic and ginger, and cook over moderate heat for about 2 minutes.

Season with salt.

Add basil leaves, stir in the chicken stock, and return the mixture, covered, to a slow boil.

Bring the sauce back to a steady boil.

Season again and simmer for another 30 minutes or so.

Stir occasionally, adding more broth if necessary, until thick and creamy.


To top: Pour the sauce over the chicken breasts.

Drizzle with the lemon juice and serve immediately.