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A baking dish of homemade chicken spinach artichoke dip recipe with bubbly golden top served with tortilla chips

Chicken Spinach Artichoke Dip

A warm, creamy baked chicken spinach artichoke dip loaded with real cubed chicken breast, melty Parmesan and mozzarella, artichoke hearts, and spinach in a rich cream cheese base. Ready in 40 minutes and perfect for any party or gathering.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 portions
Course: Appetizer, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 boneless skinless chicken breast cubed into small even pieces
  • kosher salt to taste
  • ground black pepper to taste
  • 14 oz artichoke hearts 1 can, drained, patted completely dry, and chopped into bite-sized pieces
  • 8 oz cream cheese 1 brick, room temperature for at least 30 to 45 minutes before using
  • 0.25 cup sour cream
  • 0.25 cup mayonnaise
  • 1 clove garlic minced
  • 0.67 cup shredded Parmesan cheese freshly shredded preferred
  • 0.5 cup shredded mozzarella cheese
  • 6 oz frozen chopped spinach thawed and squeezed completely dry using a clean towel or paper towels
  • tortilla chips, crackers, toast, or fresh veggies for serving

Equipment

  • 1-quart baking dish
  • Medium skillet
  • Large mixing bowl
  • Paper towels or clean kitchen towel for drying spinach and artichokes

Method
 

  1. Preheat oven to 350 degrees F. Spray a 1-quart baking dish with nonstick spray and set aside.
  2. Heat the olive oil in a medium skillet over medium-high heat. Add the cubed chicken breast and season with salt and pepper. Cook for 5 to 7 minutes, stirring occasionally, until golden on the outside and no longer pink in the center. Transfer to a large mixing bowl and allow to cool for 5 minutes before adding the cream cheese.
  3. While the chicken cools, drain the artichoke hearts thoroughly, pat completely dry with paper towels, and chop into bite-sized pieces. Set aside.
  4. To the bowl with the cooled chicken, add the softened cream cheese, sour cream, mayonnaise, minced garlic, Parmesan, and mozzarella. Stir until smooth and well combined with no visible lumps.
  5. Add the chopped artichokes and the squeezed dry spinach. Fold together until the vegetables are evenly distributed throughout the cheese mixture.
  6. Spoon the mixture into the prepared baking dish and smooth the top into an even layer. Bake for 20 minutes, or until the edges are bubbling and the top is lightly golden. Do not overbake or the cream cheese base may dry out.
  7. Remove from the oven and serve hot directly from the baking dish with tortilla chips, crackers, toast, or fresh vegetables.

Notes

Let cream cheese come to full room temperature before mixing to avoid lumps. Squeeze all water from spinach thoroughly and pat artichoke hearts completely dry before adding or the dip may turn watery. Make ahead tip: assemble up to 24 hours in advance, cover tightly, refrigerate, and bake adding 5 extra minutes to the bake time.