Chicken Spinach Artichoke Dip is everything we love about traditional spinach artichoke dip, but with a protein punch. This homemade dip comes together quickly and always disappears in minutes!
6ouncesfrozen chopped spinachthawed and squeezed to drain excess liquid
tortilla chips, crackers, toast, or fresh veggiesfor 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.
Video
Notes
Storage: Store any leftover dip in an airtight container in the refrigerator for up to 3 days. I don't recommend freezing this dip.