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
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
- pepper, to taste
- 5 ounces spinach, wilted or frozen, be sure to remove excess liquid
- 14 ounces artichokes, drained and roughly chopped
Equipment
- 1 8x8 baking dish
- 2 mixing bowls
Instructions
- Preheat the oven to 350 degrees.
- Spray an 8x8 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 the cheese mixture to the shredded chicken. Mix well.
- Next, add the roughly chopped and drained 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.
Nutrition
Serving: 1serving, Calories: 284kcal, Carbohydrates: 9g, Protein: 19g, Fat: 20g, Saturated Fat: 9g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 5g, Trans Fat: 0.02g, Cholesterol: 79mg, Sodium: 365mg, Potassium: 560mg, Fiber: 3g, Sugar: 2g, Vitamin A: 2168IU, Vitamin C: 12mg, Calcium: 145mg, Iron: 1mg