Easy Spinach Artichoke Chicken Dip

There’s a little magic that happens when you combine the creamy goodness of spinach and artichoke dip with chicken — it’s like a food hug in a bowl. Welcome to the Easy Spinach Artichoke Chicken Dip, where comfort meets flavor. This one’s perfect for those bustling game days, lazy Sunday afternoons, or just when you crave something that feels like a treat but leaves you feeling like a culinary rockstar.

Let me tell you a tale about how this recipe became a legend in our little family. My husband was a “chips-and-dip-only” kinda guy until he took a chance on this chicken-packed magic. One cold afternoon, I whipped it up more out of desperation than inspiration, and boom — it was a hit! Now, he asks for it by name, and it’s a standing ovation every time I serve it. We’ve even concocted silly nicknames like ‘chick-chunky love pot.’ Yeah, we’re those people.

Why You’ll Love This Easy Spinach Artichoke Chicken Dip

– It’s like dip got an upgrade with the surprise of chicken. Like a plot twist your taste buds didn’t know they needed.
– Feeds a crowd… or strategically only you, when you decide to hide with a spoon.
– One pan, big flavor, minimal cleanup — aka my love language.
– Melty, creamy, cheesy — basically all those adjectives that make food irresistible.

How to Make It

Okay, imagine we’re hanging out in my kitchen. You, me, and this bubbling pot of chicken dip dreams. First, gather all your stuff because the last thing you want is to look for the cheese when your garlic’s already sizzling. Start by browning some chicken — toss it in a pan with your favorite oil until they’re nice and golden. If they’re talking (aka sizzling) they’re happy.

Next up, throw in that garlic. So fragrant, right? Now, comes the spinach and artichokes; things get wild and green. Stir until it all looks cozy together. Mix in some cream cheese because, hey, who doesn’t love that creamy goodness? Then, add the cheeses like you’re sneaking in secrets — a little cheddar, a little parmesan for that fancy pants finish. Stir bravely until it’s all melty.

Pop it in the oven to get that bubbly top that makes everyone (and I mean everyone) come running. All that’s left is to grab something crunchy to scoop it up with.

Ingredient Notes

– Chicken: Here’s where the magic happens. Get it golden, not burnt. It’s an art, not a science.
– Artichokes: Could eat it every day of the week. Don’t skip them unless you love bland mashed potatoes instead.
– Spinach: Frozen or fresh, it’s all good. Go wild but not so much that Popeye is jealous.

Recipe Steps

1. Brown chicken in oil until golden.
2. Add garlic, stir until aromatic.
3. Stir in spinach and artichokes until mixed well.
4. Add cream cheese; stir until creamy.
5. Mix in cheddar and parmesan cheese.
6. Bake until bubbly and golden.
7. Serve hot with crunchy sides.

What to Serve It With

Think crusty bread, tortilla chips, or if you’re adventurous like my husband, those pretzel thins he weirdly loves. Perfect holdings for your dip dreams, I promise.

Tips & Mistakes

Storage Tips

If, for some unknown reason, there’s any left, stick it in an airtight container. It’ll chill happily in the fridge for a few days, though reheating it may require a little splash of milk to revive its creaminess. Cold, it’s a surprise twist, kinda like pizza for breakfast. No judgment — it’s a right of passage.

Variations and Substitutions

Desperation-themed swaps totally welcome here. No fresh spinach? Frozen works, hands down. Chop it when you’re in the mood to rebel against the norm. Did I ever tell you about that time I used rotisserie chicken because, well, I was just done with the day? Still delicious despite my corner-cutting moral fail.

Frequently Asked Questions

Easy Spinach Artichoke Chicken Dip

This creamy and cheesy spinach artichoke chicken dip is perfect for any party or snack time. Easy to prepare and packed with flavor!

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups cooked chicken, shredded
• ▢ 1.5 cups fresh spinach, chopped
• ▢ 1 cup artichoke hearts, chopped drained
• ▢ 8 ounces cream cheese, softened
• ▢ 0.5 cup sour cream
• ▢ 0.5 cup mayonnaise
• ▢ 1 cup mozzarella cheese, shredded
• ▢ 0.5 cup parmesan cheese, grated
• ▢ 2 cloves garlic, minced
• ▢ 0.25 teaspoon salt
• ▢ 0.25 teaspoon black pepper

Instructions

Preparation Steps

• Preheat the oven to 350°F (175°C).
• In a large bowl, combine cream cheese, sour cream, and mayonnaise until smooth.
• Stir in shredded chicken, chopped spinach, artichoke hearts, garlic, mozzarella, parmesan, salt, and black pepper.
• Transfer the mixture to a baking dish and spread evenly.
• Bake for 25 minutes or until the top is golden and bubbly.
• Let cool for 5 minutes before serving. Serve warm with crackers or bread.

Notes

Great served warm with a variety of dippers like pita chips, breadsticks, or fresh veggies. Leftovers can be refrigerated for up to 3 days.