Spinach artichoke dip is one of my favorite party dips of all time, and this recipe with added chicken is even better because it’s filled with tons of lean protein. With cream cheese, sour cream, mayo, and two types of cheese, this chicken spinach dip is insanely creamy. I always make a double batch on game day to easily feed a big crowd, and it always disappears in minutes!
Cheesy Spinach Dip with Chicken
This homemade spinach artichoke dip with chicken is one of my favorite appetizers to make for parties, game days, and potlucks. And with just 9 ingredients, it’s dangerously easy to make! I love the extra protein and texture that chopped chicken breast adds into the mix. It takes this dip from a simple appetizer to something heartier and more versatile. Use it as a topping for salads, a filling for sandwiches, or even as the base of a delicious spinach artichoke casserole!
I make my chicken spinach dip extra creamy with a mixture of cream cheese, sour cream, and mayonnaise. It’s rich, tangy, and so delicious. And with both Parmesan and mozzarella cheeses, my dip is ridiculously gooey and cheesy!
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One Simple Tip!
Listen, no one likes a watery spinach dip! To prevent this dip from turning out runny or wet, make sure to drain and pat the artichokes dry and really squeeze out the thawed spinach. Trust me, it’s worth the extra step!
Chicken Artichoke Spinach Dip Recipe
Ingredients
- 1 tablespoon olive oil
- 1 boneless, skinless chicken breasts (cubed*)
- kosher salt (to taste)
- ground black pepper (to taste)
- 14 ounces artichoke hearts (1 can, drained)
- 8 ounces cream cheese (1 brick, 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 boneless, skinless chicken breasts, kosher salt, ground black 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
- 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.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Use Leftover Chicken
This chicken and spinach dip is already super easy to make, but if you have leftover cooked chicken breasts or a rotisserie chicken from the store, it’s even easier. Just chop or shred the chicken and add it with the rest of the ingredients.
How to Make Chicken Spinach Artichoke Dip Step by Step
Cook the Chicken: Preheat your oven to 350°F, spray a 1-quart baking dish with nonstick spray, and set aside. Heat 1 tablespoon of olive oil in a medium skillet set over medium-high heat. Add 1 cubed boneless, skinless chicken breast and season with salt and pepper to taste. 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.
How to Store and Reheat
Store any leftover chicken spinach artichoke dip in an airtight container in the refrigerator for up to 3 days. Enjoy chilled or reheated in a 350°F oven until warmed through. I don’t recommend freezing this dip.
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