Spinach artichoke dip is one of my favorite dips of all time, and this chicken spinach artichoke dip is made even better with tons of lean protein. With cream cheese, sour cream, mayo, and two types of cheese, this dip is insanely creamy. I make it on game day to easily feed a big crowd, and it always disappears in minutes.
This homemade chicken spinach artichoke dip is one of my favorite appetizers to make for parties, game days, and potlucks. It’s so gooey, cheesy, and irresistible. And with just 9 ingredients, it’s dangerously easy to make!
What’s in This Chicken Spinach Artichoke Dip Recipe?
- Chicken: I like to use a boneless, skinless chicken breast to keep this dip lean.
- Artichoke Hearts: A drained can of artichoke hearts keeps this recipe simple and adds great texture to the dip.
- Cream Cheese: Adds richness and creaminess to the dip.
- Sour Cream: Enhances the creamy and tangy flavor.
- Mayonnaise: Helps bind the dip together.
- Garlic: Adds a savory flavor to the dip.
- Cheese: I like a mix of Parmesan and mozzarella cheese for a gooey and flavorful dip.
- Spinach: I used frozen spinach to keep things easy, but you can also blanch some fresh spinach.
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How to Store and Reheat
Store any leftover chicken spinach artichoke dip in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing this dip.
Notes and Tips
- For a healthier dip, replace the mayonnaise with an equal amount of plain Greek yogurt.
- If you prefer, replace both the sour cream and mayonnaise with an equal amount of plain Greek yogurt.
- To prevent a watery dip, drain and pat the artichokes dry and squeeze out any excess moisture from the thawed spinach.
- If using precooked chicken, skip step 2. Add 1-2 cups of chopped or shredded cooked chicken breasts to a large bowl in step 4 and continue with the recipe as written.
- For a sweet, crunchy addition, add 1 cup of corn (fresh or canned) to the recipe in step 5.
- While delicious hot from the oven, this chicken artichoke dip tastes great cold, too.
Chicken Artichoke Spinach Dip Recipe
Ingredients
- 1 tablespoon olive oil
- 1 chicken breast cut into bite sized pieces
- salt and pepper to season
- 14 ounces artichoke hearts 1 can, drained
- 8 ounces cream cheese room temperature
- ¼ cup sour cream
- ¼ cup mayonnaise
- 1 clove garlic minced
- ⅔ cup shredded Parmesan cheese
- ½ cup shredded mozzarella cheese
- 6 ounces frozen chopped spinach thawed and squeezed to drain excess liquid
- tortilla chips, crackers, toast, or fresh veggies for serving
Instructions
- Preheat oven to 350°F. Spray a 1-quart baking dish with nonstick spray. Set aside.
- Heat the olive oil in a medium skillet set over medium-high heat. Add the chopped chicken breast and season with salt and pepper. Cook until the chicken is golden and no longer pink, about 5-7 minutes. Transfer to a large bowl.1 tablespoon olive oil, 1 chicken breast, salt and pepper
- Drain the artichokes, pat them dry, and chop into bite sized pieces. Set aside.14 ounces artichoke hearts
- To the chicken, add the cream cheese, sour cream, mayonnaise, garlic, Parmesan, and mozzarella. Stir until well combined.8 ounces cream cheese, ¼ cup sour cream, ¼ cup mayonnaise, 1 clove garlic, ⅔ cup shredded Parmesan cheese, ½ cup shredded mozzarella cheese
- Add the chopped artichokes and spinach and mix well.6 ounces frozen chopped spinach
- Spoon the mixture into the prepared baking dish. Smooth the top into an even layer. Bake for 20 minutes or until warm and bubbly.tortilla chips, crackers, toast, or fresh veggies
- Serve with your favorite chips, crackers, toast, or fresh veggies.
Notes
How to Make Chicken Spinach Artichoke Dip Step by Step
Cook the Chicken: Preheat oven to 350°F. Spray a 1-quart baking dish with nonstick spray. Set aside. Heat 1 tablespoon of olive oil in a medium skillet set over medium-high heat. Add 1 chopped chicken breast and season with salt and pepper. Cook until the chicken is golden and no longer pink, about 5-7 minutes. Transfer to a large bowl.
Chop the Artichokes: Drain 14 ounces (1 jar) of artichoke hearts, pat them dry, and chop them into bite-sized pieces. Set aside.
Mix the Dip: To the chicken, add 8 ounces (1 brick) of cream cheese, ¼ cup of sour cream, ¼ cup of mayonnaise, 1 minced clove of garlic, ⅔ cup of shredded Parmesan, and ½ cup of shredded mozzarella. Stir until well combined.
Add the Spinach: Add the chopped artichokes and 6 ounces of thawed frozen spinach and mix well.
Bake the Dip: Spoon the mixture into the prepared baking dish. Smooth the top into an even layer. Bake for 20 minutes or until warm and bubbly. Serve with your favorite chips, crackers, toast, or fresh veggies.
Question..can fresh spinach be used ? Would you Blanche it first ?
Yes, you can!