Chicken Artichoke Spinach Dip Recipe
Chicken spinach artichoke dip is everything I love about traditional spinach artichoke dip with a protein punch. It's easy and creamy!
Servings: 6
Calories: 320kcal
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.
Video
Notes
*You can use any cooked or leftover chicken instead of cooking from scratch. Just mix it into the dip before baking.
**For a healthier dip, replace the mayonnaise with an equal amount of plain Greek yogurt.
***I used frozen spinach to keep things easy, but you can also blanch some fresh spinach.
Tips:
- 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.
Nutrition
Calories: 320kcal | Carbohydrates: 8g | Protein: 18g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 936mg | Potassium: 331mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4062IU | Vitamin C: 2mg | Calcium: 258mg | Iron: 1mg