Chicken Artichoke Spinach Dip Recipe
User Reviews
4.7
Chicken Artichoke Spinach Dip Recipe
Description
This dip starts by sautéing seasoned chicken pieces until golden and cooked through, then mixing them with cream cheese, sour cream, mayonnaise, garlic, Parmesan, mozzarella, artichoke hearts, and spinach that has been thawed and drained. The mixture blends creamy, tangy, and savory elements with the mild artichokes and spinach for texture. Baking the dip allows the cheese to melt completely, making it warm and bubbly.
The result is a thick, rich dip that pairs well with a variety of dippers from crunchy chips to fresh vegetables, making it versatile for gatherings or casual snacking. The inclusion of both Parmesan and mozzarella cheeses provides depth and a creamy mouthfeel.
Leftovers should be stored in an airtight container and kept refrigerated. Freezing is not recommended as the texture and separation of ingredients may be affected adversely.
Ingredients
- 1 tablespoon olive oil
- 1 chicken breast cut into bite sized pieces
- salt to season
- black 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 Parmesan Cheese shredded
- ½ cup mozzarella cheese shredded
- 6 ounces spinach thawed and squeezed to drain excess liquid, frozen, chopped
- tortilla chips for serving
- crackers
- toast
- fresh vegetables
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.
- Drain the artichokes, pat them dry, and chop into bite sized pieces. Set aside.
- To the chicken, add the cream cheese, sour cream, mayonnaise, garlic, Parmesan, and mozzarella. Stir until well combined.
- Add the chopped artichokes and spinach and mix well.
- 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.
Notes
- Store leftover dip in an airtight container refrigerated for up to 3 days.
- Freezing this dip is not recommended due to potential texture changes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Calories | 320kcal | 16% |
| Carbohydrates | 8g | 3% |
| Protein | 18g | 36% |
| Fat | 24g | 37% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 89mg | 30% |
| Sodium | 936mg | 39% |
| Potassium | 331mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 4062IU | 81% |
| Vitamin C | 2mg | 2% |
| Calcium | 258mg | 26% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
