If you’re ready to elevate your dip game you came to the perfect spot! Our creamy chicken spinach and artichoke dip is a total game-changer! It’s got all the cheesy, creamy goodness you love about the traditional dip, plus an added boost of protein to keep you satisfied.
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In this delicious dip, you’ll find tender chunks of chicken, wilted spinach, and tangy artichoke hearts all swimming in a pool of creamy, cheesy deliciousness. Every bite is bursting with flavor, and trust us, you’ll find it hard to stop at just one!
But here’s the best part: this dip is quick and easy to make, so you can whip it up in a flash whenever hunger strikes. Whether you’re hosting a party, game night, or just craving a comforting snack, this dip is sure to be a hit with everyone.
Why You’ll Love This Chicken Spinach and Artichoke Dip Recipe
Decadent, gooey, and ultra cheesy, there’s nothing better than a fresh batch of spinach and artichoke dip. Especially when it’s served with a side of thick crusty bread! Honestly, we could eat a whole batch on our own.
So, we made a recipe that allows you to do just that and stay full! This creamy chicken spinach and artichoke dip recipe is:
- Given a boost of protein to keep you full and satisfied.
- Loaded with fiber and nutrients thanks to the veggies.
- Made in a single dish.
- Perfect to serve as an appetizer, snack, or light meal!
Ingredients You’ll Need
We took all the classic ingredients you expect to see in a spinach and artichoke dip recipe and made them even better with a few additions! Here’s what you’ll need:
- Cream Cheese – This forms the base of the dip, creating a rich, creamy texture.
- Sour Cream – Used to add a bit of tang.
- Mayo – We recommend using full-fat mayonnaise for the richest flavor and a smooth texture.
- Chicken – Make sure your chicken is fully cooked!
- Veggies – Frozen spinach and canned artichoke hearts add bulk to the dip along with a boost of nutrients.
- Garlic – This creates the savory flavor we all love!
- Salt and Pepper – Use as little or as much as you’d like.
- Milk – This helps combine the ingredients, creating a smooth consistency.
- Cheese – Mozzarella and Parmesan are sprinkled on top for a crisp layer of cheesy goodness that makes this recipe out of this world.
How to Make the Best Chicken Spinach and Artichoke Dip Recipe
Once you discover how simple it is to whip up this recipe in your own kitchen, you’ll never feel the need to head to a restaurant again! Here’s the lowdown on how to do it:
- Combine the Ingredients. Add all of the ingredients except for the cheese to an ovenproof skillet or baking pan, and stir to combine.
- Top. Sprinkle the mozzarella and parmesan on top.
- Bake. Place the dip in the oven until the cheese is golden brown on top and the mixture is bubbly. Serve warm with bread, pretzels, or veggie sticks!
Tip: If you don’t want the crisp cheesy crust on top, mix the cheese into the dip before baking instead.
Storage Options
This dip is best served right away while it’s still warm. However, if you have leftovers, they can be covered with foil or transferred to an airtight container and kept in the refrigerator for up to 2-3 days.
Then, when you’re ready to eat, pop it back in the oven. Or, warm it up in the microwave until it’s heated through!
Chicken Spinach and Artichoke Dip Common Questions
Yes, rotisserie chicken is a great shortcut for this recipe. Shred it up and you’re ready to go.
Yes, canned artichoke hearts are perfectly fine — that’s what we use! Drain them well before adding them to the dip.
Add a pinch of red pepper flakes or a dash of hot sauce. Or, toss in some diced jalapenos for heat and added texture!
Yes! Just assemble the dip, refrigerate it, and pop it in the oven when you’re ready to bake.
More Crowd-Pleasing Dip Recipes
If you’re on the hunt for more delicious and easy-to-make dips, you’re in luck! Check out these mouthwatering options:
Creamy Chicken Spinach and Artichoke Dip
Ingredients
- 8 ounces cream cheese softened to room temperature
- 1 cup sour cream
- 1/4 cup full-fat mayo
- 2 cups cooked chicken shredded
- 20 ounces frozen spinach thawed and drained
- 15 ounces artichoke hearts drained and chopped
- 4 garlic cloves minced
- 2 Tablespoons chives chopped
- 1 teaspoons salt adjust to taste
- 1 teaspoon freshly ground black pepper
- 1/4 cup heavy cream
- 1 1/2 cups shredded low-moisture Mozzarella cheese
- 1/2 cup freshly shredded Parmesan cheese for the filling
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the softened cream cheese, sour cream, and mayo. Stir until smooth and well-blended.8 ounces cream cheese, 1 cup sour cream, 1/4 cup full-fat mayo
- Add the shredded chicken, thawed and drained spinach, chopped artichoke hearts, minced garlic, chives, salt, and pepper. Mix well to combine.2 cups cooked chicken, 20 ounces frozen spinach, 15 ounces artichoke hearts, 4 garlic cloves, 2 Tablespoons chives, 1 teaspoons salt, 1 teaspoon freshly ground black pepper
- Pour in the heavy cream and fold in 1/2 cup of shredded Mozzarella and 1/2 cup Parmesan cheese. Stir until evenly distributed.1/4 cup heavy cream, 1 1/2 cups shredded low-moisture Mozzarella cheese, 1/2 cup freshly shredded Parmesan cheese
- Transfer the mixture to a baking dish and spread it out evenly.
- Top with remaining mozzarella cheese.
- Bake for 20-25 minutes or until the dip is bubbly and golden on top.
- Serve warm with chips, crackers, or fresh bread for dipping!
Equipment
Notes
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
