Description

Warm, creamy, and rich, this baked appetizer blends tender chicken, spinach, artichokes, and cheeses into a comforting dip perfect for gatherings.

Ingredients

1 tablespoon olive oil

1 boneless, skinless chicken breast, cubed

Salt and pepper

14 ounces canned artichoke hearts, drained and chopped

8 ounces cream cheese, softened

1/4 cup sour cream

1/4 cup mayonnaise

1 clove garlic, minced

2/3 cup shredded Parmesan cheese

1/2 cup shredded mozzarella cheese

6 ounces frozen chopped spinach, thawed and well-drained

Chips, crackers, toast, or fresh vegetables for serving

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 350°F and lightly grease a 1-quart baking dish.

2. Warm the olive oil in a medium skillet over medium-high heat. Add the cubed chicken, season with salt and pepper, and cook until browned and fully cooked, about 5–7 minutes. Transfer to a mixing bowl.

3. Add the cream cheese, sour cream, mayonnaise, garlic, Parmesan, and mozzarella to the cooked chicken. Stir until smooth and blended.

4. Fold in the chopped artichokes and spinach.

5. Spread the mixture into the prepared baking dish and smooth the top.

6. Bake for about 20 minutes, or until hot and bubbly.

7. Serve warm with chips, crackers, toast, or fresh vegetables.

Notes

To lighten the dip, substitute Greek yogurt for half the sour cream. Rotisserie chicken works well for convenience.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Appetizers & Snacks
Method: Baked
Cuisine: American