In a large mixing bowl, combine the softened cream cheese, sour cream, mozzarella, Parmesan, sun-dried tomato pesto, garlic, oregano, thyme, red pepper flakes, salt, and pepper. Stir until well-combined.
8 ounces cream cheese, 1/2 cup sour cream, 1 cup mozzarella cheese, 1/2 cup Parmesan cheese, 4 ounces sun-dried tomato pesto, 2 cloves garlic, 1/2 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1/2 teaspoon paprika, 1/2 teaspoon red pepper flakes, salt and pepper
Add the chicken broth and stir, then fold in the shredded chicken.
1/2 cup chicken broth, 1/2 cup shredded chicken
Transfer the mixture into an oven-safe baking dish and smooth the top with a spatula. Top with the chopped sun-dried tomatoes.
1/4 cup sun-dried tomatoes
Bake for 20-25 minutes, or until the dip starts to bubble around the edges.
Remove from the oven and garnish with freshly chopped basil or parsley. Serve warm with crackers or toasted bread.
fresh basil or parsley, crackers or toasted bread
Notes
Allow the cold ingredients like sour cream and cream cheese to sit at room temperature for a bit to soften. This will make it easier to mix everything together.
If you want a super crispy and browned top, cook the dip under the broiler for a minute or two after it's finished baking.