Chicken Spinach Artichoke Dip Recipe

This homemade chicken spinach artichoke dip is one of my favorite appetizers to make for parties, game days, and potlucks. It’s so gooey, cheesy, and irresistible. And with just 9 ingredients, it’s dangerously easy to make!

How to Store and Reheat

Store any leftover chicken spinach artichoke dip in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing this dip.

How to Make Chicken Spinach Artichoke Dip Step by Step

Cook the Chicken: Preheat oven to 350°F. Spray a 1-quart baking dish with nonstick spray. Set aside. Heat 1 tablespoon of olive oil in a medium skillet set over medium-high heat. Add 1 chopped chicken breast and season with salt and pepper. Cook until the chicken is golden and no longer pink, about 5-7 minutes. Transfer to a large bowl. Chop the Artichokes: Drain 14 ounces (1 jar) of artichoke hearts, pat them dry, and chop them into bite-sized pieces. Set aside. Mix the Dip: To the chicken, add 8 ounces (1 brick) of cream cheese, ¼ cup of sour cream, ¼ cup of mayonnaise, 1 minced clove of garlic, ⅔ cup of shredded Parmesan, and ½ cup of shredded mozzarella. Stir until well combined. Add the Spinach: Add the chopped artichokes and 6 ounces of thawed frozen spinach and mix well. Bake the Dip: Spoon the mixture into the prepared baking dish. Smooth the top into an even layer. Bake for 20 minutes or until warm and bubbly. Serve with your favorite chips, crackers, toast, or fresh veggies.