I’m so excited to share my Chicken Spinach Artichoke Dip recipe with you! This is a creamy, cheesy dip packed with tender chicken, spinach, and artichoke. It is perfect for parties, game day, or cozy nights in. It comes together quickly and is easy to adapt if you want it lighter or richer.
Level: Easy
Total Time: 45 minutes
Prep Time: 15 minutes
Cook Time: 25 to 30 minutes
Yield: about 12 to 16 appetizer servings
Course: Appetizer, Snack
Cuisine: American, Party Food
I first made a version of this dip when I had leftover roasted chicken and a craving for something warm and cheesy. The combination of cream cheese, melted mozzarella, sharp parmesan, tender spinach and artichoke hearts is a classic for a reason. Adding shredded chicken turns a great starter into a satisfying snack that fills you up and still leaves room for the rest of the meal.
This recipe is written in plain language so even a beginner can follow it. I explain why I do each step so your dip comes out creamy, not watery, and perfectly seasoned.
How to Make Chicken Spinach Artichoke Dip
Here is the short version of the method so you know the flow before you start:
• Mix the soft cheeses and yogurt or mayo for creaminess.
• Fold in cooked chicken, thawed spinach, and chopped artichokes.
• Add parmesan and mozzarella for cheesy depth.
• Bake until hot and bubbling, then brown the top a bit under the broiler if you like.
Serve with bread, crackers, or veggies.
Ingredients
• 2 cups cooked chicken, finely shredded or chopped (rotisserie or roasted chicken works well)
• 5 ounces frozen spinach, thawed and excess water squeezed out, or 2 cups fresh spinach wilted and chopped
• 1 can 14 ounces artichoke hearts, drained and finely chopped
• 1/2 block (4 ounces) cream cheese, softened to room temperature
• 3/4 cup plain Greek yogurt or 1/2 cup mayo plus 1/4 cup sour cream for a richer version
• 1/4 cup grated Parmesan cheese, plus extra for sprinkling
• 1/2 cup shredded mozzarella cheese, plus extra for topping
• 1/2 teaspoon garlic powder or 1 small clove garlic, minced
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil or butter to sauté if using fresh spinach
• Optional: pinch of red pepper flakes for heat, 1 teaspoon lemon juice for brightness
Directions
- Preheat the oven to 400 degrees F and lightly grease an 8 by 8 inch baking dish or a small oven-safe skillet.
- Prepare the spinach: If you are using frozen spinach, squeeze it very dry with paper towels or a clean kitchen towel. If you are using fresh spinach, heat the oil or butter in a skillet over medium heat, add the spinach and cook until it wilts, about 2 to 3 minutes. Let cool slightly and chop.
- In a large mixing bowl, beat the softened cream cheese until smooth. Stir in the Greek yogurt or mayo and sour cream if using, until the mixture is creamy.
- Add the shredded chicken, drained chopped artichoke hearts, squeezed spinach, Parmesan, mozzarella, garlic powder, salt, pepper, and lemon juice or red pepper flakes if using. Fold everything together until well combined. Taste and adjust salt and pepper if needed.
- Transfer the mixture to the prepared baking dish and smooth the top. Sprinkle a little extra mozzarella and Parmesan over the surface if you like a golden crust.
- Bake for 20 to 25 minutes until the center is hot and the top is bubbling. If you want a browned top, set the oven to broil and brown for 1 to 2 minutes while watching closely.
- Remove from the oven and let the dip rest 5 minutes before serving. Serve warm with pita chips, toasted baguette slices, crackers, or raw vegetables.
Process Details
• Keeping the spinach dry: Spinach holds a lot of water. If you do not squeeze it out, the dip becomes watery after baking. Use a clean towel or several paper towels and press firmly.
• Softening the cream cheese: Room temperature cream cheese blends smoother and makes a creamier dip. If it is cold, beat it a minute longer so there are no lumps.
• Shredding the chicken small: Finely shredded or chopped chicken spreads evenly through each bite so you get protein in every scoop. Rotisserie chicken is an easy shortcut.
• Cheese choices: Parmesan adds a salty, nutty flavor while mozzarella gives stretch and melty texture. You can swap some mozzarella for sharp cheddar for a different flavor profile.
• Make it lighter: Use nonfat Greek yogurt instead of mayo and reduce the cream cheese by half. The texture will still be creamy and the flavor will stay bright.
Tips for Success
• Drain the artichokes well and pat them dry so they do not add extra liquid.
• Mix and taste the filling before baking so you can adjust salt, pepper, or lemon juice.
• If the dip seems too thick, stir in a tablespoon of milk or chicken broth to loosen it slightly.
• To prep ahead, assemble the dip in the baking dish, cover, and refrigerate for up to 24 hours. Add 5 to 10 minutes to the bake time if starting chilled.
• For a party, bake the dip in a small slow cooker on warm to keep it hot and scoopable for guests.
Serving Ideas
• Party snack: Serve with a large bowl of pita chips, crackers, and a platter of sliced cucumbers and carrot sticks.
• Bread bowl: Hollow out a sourdough boule and bake the dip inside for a showy centerpiece. Serve the torn bread chunks for dipping.
• Toss with pasta: Mix leftover baked dip with cooked pasta for a quick dinner. Top with extra grated Parmesan.
• Stuffed vegetables: Spoon cooled dip into halved bell peppers or mushrooms and bake for stuffed appetizers.
Storage & Freezing
• Refrigerator: Cool the dip to room temperature, cover tightly, and refrigerate for up to 3 to 4 days. Reheat in the oven at 350 degrees F for 10 to 15 minutes until warmed through, or microwave in a microwave safe bowl in 30 second bursts.
• Freezing: You can freeze the baked dip in a freezer safe container for up to 2 months. Thaw in the refrigerator overnight, then reheat in a 350 degree F oven until hot. Note that cheeses may change texture slightly after freezing but the dip will still taste great.
• Do not leave dip at room temperature for more than 2 hours to avoid food safety risks.
Nutrition Info (Approximate per serving, assuming 12 servings)
• Calories: ~170
• Protein: 14 g
• Carbohydrates: 3 g
• Fat: 10 g
• Fiber: 1 g
• Sodium: 370 mg
Nutrition varies by ingredient brands and exact amounts. Using low fat cheeses and yogurt will reduce calories and fat.
My Chicken Spinach Artichoke Dip is an easy and crowd pleasing appetizer that balances creamy cheese with tender chicken and bright spinach and artichoke flavors. I love that it is flexible. You can make it lighter with Greek yogurt, richer with extra cheese, or turn leftovers into a quick pasta meal. Try it for your next gathering or game day and watch it disappear.