Chicken Spinach Artichoke Dip
This Chicken Spinach Artichoke Dip is the perfect way to add more protein to your favorite dip recipe. Loaded with juicy shredded chicken, artichokes, cheese and spinach you’re going to love this fun, Healthyish twist on a classic.
Serve this healthy spinach artichoke dip with crackers, tortilla chips or vegetables. It’s perfect for game day or as a delicious and filling party appetizer.
Looking for more appetizers? Try my Creamy Whipped Feta, Garlic Butter Shrimp Scampi, or my Three Ingredient Boursin Cheese Salami Cups.
Ingredients Needed for Chicken Spinach Artichoke Dip
Chicken – For this recipe, you’ll need one pound of chicken breasts or chicken tenderloins. Boil water and cook the chicken until it reaches an internal temperature of 165 degrees. Using two forks, carefully shred the chicken.
Cheese Filling – Combine softened cream cheese, mayonnaise, light sour cream, grated parmesan cheese, shredded mozzarella cheese, minced garlic, and cracked black pepper in a mixing bowl. Mix until well combined. Add the shredded chicken and mix well.
Baby Spinach – You’ll need 5 ounces of wilted baby spinach for this recipe. Simply wilt the spinach in a hot, nonstick pan that’s been sprayed with olive oil cooking spray. Drain off any excess liquid, roughly chop the spinach and add it to the cheese / chicken mixture.
You can use frozen spinach, just be sure to squeeze out any excess liquid before adding it.
Artichokes – For this recipe, you’ll need 7-ounces of drained artichokes. The jars weight with liquid is 14 ounces. Drain off excess liquid and roughly chop. Add the artichokes to the bowl with the chicken, cheese mixture and spinach. Gently fold everything together using a spatula.
How to Make Chicken Spinach Artichoke Dip
Preheat the oven to 350 degrees. Spray an 8×8 glass baking dish with non-stick spray. Set aside.
Boil a pot of water, add the chicken and cook it until it reaches an internal temperature of 165 degrees. About 15 minutes. Remove the chicken from the water, place it in a large mixing bowl and carefully shred it using two forks.
Combine softened cream cheese, mayonnaise, light sour cream, grated parmesan cheese, shredded mozzarella cheese, minced garlic and cracked black pepper in a mixing bowl. Add shredded chicken to the cheese mixture. Mix well.
Next, add the drained and roughly chopped artichokes, along with the wilted and drained spinach. Carefully fold everything together and place it in the prepared baking dish.
Spread it out evenly in the dish and top with extra shredded mozzarella cheese. Bake for about 25-30 minutes or until it’s bubbly and heated through. Option to broil for 1-2 minutes to get the cheese on top golden brown and crispy.
How to Store
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the microwave.
Chicken Spinach Artichoke Dip
Ingredients
- 1 lb. chicken tenderloin, boiled and shredded
- 8 ounces cream cheese, softened
- ½ cup shredded mozzarella cheese, plus extra for the top
- ¼ cup grated parmesan cheese
- ¼ cup mayonnaise
- ¼ cup light sour cream
- 2 teaspoons garlic, minced
- cracked black pepper, to taste
- 5 ounces spinach, wilted or frozen, be sure to remove excess liquid
- 7 ounces artichokes, 14 ounce jar drained and roughly chopped
Equipment
- 1 8×8 baking dish
- 2 mixing bowls
Instructions
- Preheat the oven to 350 degrees. Spray an 8×8 glass baking dish with non-stick spray. Set aside.
Boil and Shred Chicken
- Boil a pot of water, add the chicken and cook it until it reaches an internal temperature of 165 degrees. About 15 minutes. Remove the chicken from the water, place it in a large mixing bowl and carefully shred it using two forks.
Combine
- Combine softened cream cheese, mayonnaise, light sour cream, grated parmesan cheese, shredded mozzarella cheese, minced garlic and cracked black pepper in a mixing bowl. Add the shredded chicken. Mix well.
- Next, add the drained and roughly chopped artichokes, along with the wilted and drained spinach. Carefully fold everything together and place it in the prepared baking dish.
Bake
- Spread it out evenly in the dish and top with extra shredded mozzarella cheese. Bake for about 25-30 minutes or until it’s bubbly and heated through. Option to broil for 1-2 minutes to get the cheese on top golden brown and crispy.
One Comment on “Chicken Spinach Artichoke Dip”
Hi! I just made this and we didn’t have cream cheese so I used cottage cheese. Everyone in my house loved it! Thank you so much for your great content!! I love the idea of healthyish foods. Such a great way to feed my family as a nutritionist. It’s all about balance!