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dipping into spinach artichoke dip
Erin Antoniak

Chicken Spinach Artichoke Dip

4.84 from 12 votes
Give your tastebuds a treat with this Chicken Spinach Artichoke Dip. Made with cream cheese, mozzarella, and parmesan, this creamy, cheesy dip is a total game changer!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 16 servings
Course: Appetizer, Side Dish, Snack
Cuisine: American
Calories: 58
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups finely shredded + cooked chicken breasts
  • 5 oz frozen spinach thawed and excess water squeezed out
  • 1/2 block cream cheese room temperature
  • 3/4 cup nonfat plain Greek yogurt
  • 14 oz can artichoke hearts drained and diced finely
  • 1/4 cup parmesan cheese
  • 1/2 cup shredded light mozzarella cheese
  • 1/2 tsp garlic powder
  • 3/4 tsp salt
  • 1/4 tsp pepper

Method
 

  1. Preheat oven to 400F and grease a skillet or 8x8 glass dish.
  2. In a large bowl, mix together all of the ingredients until well combined
  3. Top with more mozzarella cheese if desired, or leave some out for sprinkling if you want an extra cheesy top.
  4. Bake for 20-25 minutes or until center is hot and cheese has began to brown. Broil for 1-2 minutes if desired.

Nutrition

Calories: 58kcalCarbohydrates: 2gProtein: 8gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.5gTrans Fat: 0.001gCholesterol: 19mgSodium: 270mgPotassium: 95mgFiber: 1gSugar: 1gVitamin A: 1073IUVitamin C: 0.5mgCalcium: 71mgIron: 0.4mg

Notes

  • Make sure the cream cheese is at room temperature before mixing.  Cold cream cheese doesn't blend smoothly and will leave streaks in your dip.
  • Squeeze ALL the excess water from the thawed spinach. Too much moisture makes the dip watery and loose.
  • Broil for 1-2 minutes at the end to get that gorgeous golden brown cheese topping that makes it look (and taste) like something from a restaurant.

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