Chicken Spinach Artichoke Dip

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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

Prep Time20

Cook Time25

Total Time45

Course: Appetizer

Cuisine: American

Servings: servings

Calories: 284kcal

Author: Sarah Thomas-Drawbaugh

Equipment

1 8x8 baking dish
2 mixing bowls

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

Instructions

Preheat the oven to 350 degrees. Spray an 8x8 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.

Notes

How to Store

Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the microwave.

Nutrition