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Spinach Artichoke Chicken Dip Recipe Easy Homemade Party Snack

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A creamy, savory spinach artichoke chicken dip that combines tender chicken, fresh spinach, and tangy artichokes with a cheesy base. Perfect for game days, casual get-togethers, or whenever snack cravings hit.

Ingredients

Scale
  • 2 cups cooked shredded chicken (rotisserie chicken works great)
  • 10 oz fresh spinach, roughly chopped (or frozen, squeezed dry)
  • 1 can (14 oz) artichoke hearts, drained and chopped
  • 8 oz cream cheese, softened (full-fat recommended)
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 2 cloves garlic, minced
  • 1 tsp onion powder
  • Salt and pepper to taste
  • 1 tbsp olive oil

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat 1 tbsp olive oil in a large skillet over medium heat. Add minced garlic and cook for about 30 seconds until fragrant.
  3. Add chopped spinach and cook until wilted, about 3-4 minutes. Remove from heat and let cool slightly.
  4. In a medium mixing bowl, combine softened cream cheese, sour cream, and mayonnaise. Stir until smooth and creamy.
  5. Stir in grated Parmesan and shredded mozzarella cheeses.
  6. Fold in sautéed spinach, chopped artichokes, and shredded chicken. Add onion powder, salt, and pepper to taste. Mix gently but thoroughly.
  7. Transfer the mixture evenly into an oven-safe baking dish, smoothing the top with a spatula.
  8. Bake for 20-25 minutes, or until the top is bubbly and lightly golden.
  9. Let the dip rest for 5 minutes before serving to set slightly.

Notes

Use rotisserie chicken to save time and add flavor. If dip browns too quickly, tent with foil halfway through baking. Room temperature cream cheese blends better. Fully thaw and squeeze frozen spinach to avoid watery dip. Broil 1-2 minutes at the end for a bubbly crust if desired. Leftovers keep well refrigerated for 3 days or frozen for up to 2 months.

Nutrition

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