3-Cheese Spinach Artichoke Chicken Dip: Irresistibly Creamy!

Name: 3-Cheese Spinach Artichoke Chicken Dip: Irresistibly Creamy!
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups cooked chicken, shredded; 1 cup spinach, chopped; 1 cup artichoke hearts, drained and chopped; 1/2 cup mayonnaise; 1/2 cup sour cream; 1 cup cream cheese, softened; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1 tsp garlic powder; 1/2 tsp salt; 1/4 tsp black pepper

By:

Christina R. Jones

July 29, 2025

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Okay, confession time—I judge parties by their dip game. And let me tell you, nothing disappears faster than my spinach artichoke chicken dip. It’s the love child of classic spinach dip and cheesy chicken goodness, all baked until bubbly and glorious. I first made this for a football Sunday years ago, and now my friends won’t let me show up without it. The magic? That perfect combo of creamy cheeses, tender chicken, and just enough veggies to feel slightly virtuous (we’re ignoring the three cheeses, right?). Whether it’s game day or girls’ night, this dip always steals the show.

Why You’ll Love This Spinach Artichoke Chicken Dip

This isn’t just another dip—it’s the ultimate party hero! Here’s why:

Creamy dreamy texture: That perfect ooey-gooey pull from three cheeses mixed with tender chicken and veggies.
Effortless to make: Dump, stir, bake—done in under 40 minutes (rotisserie chicken is your best friend here).
Crowd magnet: I’ve seen people abandon their plates just to hover near this bubbling skillet.
Secret flexibility: Eat it hot, cold, with chips, or straight from the spoon—no judgment.

Basically, if comfort food had a MVP award, this spinach artichoke chicken dip would take it home every time.

Ingredients for Spinach Artichoke Chicken Dip

Here’s everything you’ll need to create this cheesy masterpiece:

2 cups cooked chicken – shredded (rotisserie chicken works perfectly!)
1 cup spinach – chopped (fresh or thawed frozen – just squeeze out excess water)
1 cup artichoke hearts – drained well and chopped (I like the jarred ones)
1/2 cup mayonnaise – the secret for extra creaminess
1/2 cup sour cream – full-fat gives the best texture
1 cup cream cheese – softened (leave it out for 30 minutes first)
1 cup shredded mozzarella – plus extra for topping if you’re extra cheesy like me
1/2 cup Parmesan – the good stuff from the refrigerated section
Seasonings: 1 tsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper

Pro tip: Measure everything before you start mixing – it makes the process so much smoother!

How to Make Spinach Artichoke Chicken Dip

Trust me, this dip comes together so easily you’ll wonder why you ever bought the store-bought stuff. Just follow these simple steps, and you’ll have everyone begging for the recipe!

Step 1: Prep the Ingredients

First things first – preheat that oven to 350°F. Now grab your biggest mixing bowl (this makes cleanup easier) and let’s get started. I like to mix the wet ingredients first – beat together the mayo, sour cream, and cream cheese until they’re completely smooth. No lumps here! While you’re at it, really drain those artichoke hearts – you don’t want any extra liquid making your dip runny. I usually give them a quick squeeze in a clean kitchen towel.

Step 2: Combine and Bake

Now the fun part! Gently fold in the chicken, spinach, artichokes, and all those glorious cheeses. Don’t overmix – just stir until everything’s evenly distributed. Pour it into your favorite baking dish (a 9-inch pie plate works great) and pop it in the oven. Bake for 20-25 minutes until it’s bubbling at the edges and golden on top. That moment when you pull it out and see those cheese strands stretching? Pure magic!

spinach artichoke chicken dip - detail 1

Tips for the Best Spinach Artichoke Chicken Dip

After making this dip at least a hundred times (not exaggerating!), I’ve picked up some game-changing tricks:

Fresh garlic upgrade: Swap the garlic powder for 2 minced cloves – it adds amazing depth (just sauté it first to mellow the bite).
Thickness tweak: Too thick? Add a splash of milk. Too thin? Extra Parmesan helps tighten it up.
Crispy top hack: Broil for the last 2 minutes for an irresistible golden crust (watch closely though!).
Make-ahead magic: Assemble it the night before, then just bake when guests arrive – the flavors marry beautifully!

Remember, the best dip comes from making it your own – don’t be afraid to experiment!

Serving Suggestions for Spinach Artichoke Chicken Dip

Oh honey, this dip deserves the perfect dippers! My go-tos? Warm baguette slices for that satisfying crunch and tortilla chips when I want that salty contrast. For health-conscious friends (or when I’m pretending to be healthy), crisp veggie sticks work beautifully. Pro tip: Keep it warm in a mini slow cooker during parties – it stays creamy for hours while guests swarm like happy little bees!

Storing and Reheating Spinach Artichoke Chicken Dip

Leftovers? Ha! Just kidding – though they’re rare with this dip, here’s how to handle them. Store any uneaten dip in an airtight container in the fridge for up to 3 days. When reheating, skip the microwave (unless you enjoy cheese explosions!) and use the oven at 300°F for 15-20 minutes. Add a sprinkle of fresh cheese on top to revive that bubbly magic. The dip actually tastes even better the next day as flavors meld!

Spinach Artichoke Chicken Dip Variations

Want to mix things up? Try these fun twists on the classic:

Spicy kick: Add diced jalapeños or a dash of cayenne pepper (my husband begs for this version!)
Lighter option: Swap mayo for Greek yogurt and use reduced-fat cheeses (still delicious, promise!)
Bacon lovers: Throw in crispy crumbled bacon – because everything’s better with bacon, right?

The beauty of this dip is how easily it adapts to whatever flavors you’re craving!

Spinach Artichoke Chicken Dip FAQs

I get asked about this dip ALL the time – here are answers to the most common questions that pop up while we’re scraping the bowl clean!

Can I use frozen spinach instead of fresh?

Absolutely! Frozen spinach works great – just thaw it completely and squeeze out every last drop of water (I use my hands or press it in a clean kitchen towel). About 10 oz of frozen equals the 1 cup fresh called for in the recipe. The frozen stuff actually blends in more evenly, though I sometimes miss those pretty flecks of fresh spinach.

What’s the best way to make it spicier?

Oh boy, do I have opinions here! My favorite ways to heat things up:

Stir in 1/4 tsp cayenne pepper with the other seasonings
Add 1-2 diced jalapeños (seeds removed if you want milder heat)
Top with crushed red pepper flakes before baking
Swap regular mozzarella for pepper jack cheese

The spice level is totally customizable – start small, taste, then add more if needed!

Can I prepare this dip ahead of time?

You’re speaking my prep-ahead language! This dip actually gets BETTER when made in advance. You’ve got two great options:

Full prep: Mix everything, cover tightly, and refrigerate for up to 24 hours before baking (add 5-10 extra minutes to cook time since it’s cold)
Partial prep: Mix dry and wet ingredients separately, then combine right before baking (my go-to for busy days!)

Either way, the flavors have more time to get cozy together – total win!

Nutritional Information

Here’s the scoop on what you’re diving into (because we all know you’re going back for seconds!):

Per 1/2 cup serving: 320 calories
25g fat (12g saturated)
18g protein
5g carbs
1g fiber
450mg sodium

*Nutrition facts are estimates based on my specific ingredients – yours might vary slightly depending on brands used or any delicious modifications you make!

Share Your Spinach Artichoke Chicken Dip

Okay, I’ve spilled all my secrets – now it’s your turn! I’d absolutely love to hear how your spinach artichoke chicken dip turns out. Did you add any fun twists? Maybe some extra garlic or a surprise ingredient? Snap a pic of that melty, golden goodness – my stomach is growling just thinking about it!

Seriously though, your feedback makes my day. Whether it’s your first time making this or you’ve perfected your own signature version over the years, drop me a note in the comments. And if any brilliant new variations come to mind while you’re scraping the bowl clean (we’ve all been there), share those too! This recipe only gets better when we all put our own spin on it.