Best 7 Chicken Artichoke Dip Recipes

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Welcome to the realm of culinary delights, where flavors dance on your palate and tantalize your taste buds! Today, we embark on a culinary adventure to discover the ultimate recipe for chicken artichoke dip, a dish that has captured the hearts of food lovers everywhere. This delectable dip is the perfect appetizer or party snack, combining the richness of chicken with the tangy zest of artichoke hearts. Imagine the savory aromas filling the air as you gather around the table with friends and family, sharing laughter and savoring every bite of this irresistible creation. Get ready to embark on a culinary journey that will leave you craving more with every dip!

Check out the recipes below so you can choose the best recipe for yourself!

SPINACH ARTICHOKE DIP CHICKEN



Spinach Artichoke Dip Chicken image

This recipe was the result of tweaking a simple spinach dip chicken recipe I stumbled across. It makes a surprisingly moist cooked chicken with a lot of flavor. I served this with just a salad but it would probably go well with rice.

Provided by Linda Miller-Scheib

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 4

Number Of Ingredients 12

cooking spray
4 skinless, boneless chicken breasts
salt and ground black pepper to taste
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 (8 ounce) package cream cheese, softened
1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
½ cup grated Parmesan cheese
⅓ cup mayonnaise
1 teaspoon lemon juice
1 teaspoon garlic powder
⅛ teaspoon cayenne pepper
½ cup finely crushed garlic croutons

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray 9x13-inch baking dish with cooking spray.
  • Place chicken in the baking dish and season with salt and pepper.
  • Combine spinach, cream cheese, artichokes, Parmesan cheese, mayonnaise, lemon juice, garlic powder, and cayenne pepper in a bowl; mix well. Spread mixture evenly over chicken and sprinkle crushed croutons on top.
  • Bake in the preheated oven until chicken is no longer pink in centre, 35 to 40 minutes.

Nutrition Facts : Calories 583.5 calories, Carbohydrate 14.2 g, Cholesterol 142.3 mg, Fat 43.5 g, Fiber 4 g, Protein 36.7 g, SaturatedFat 17.3 g, Sodium 803.1 mg, Sugar 1.3 g

ARTICHOKE AND SPINACH DIP CHICKEN PANINI



Artichoke and Spinach Dip Chicken Panini image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 20m

Yield 4 sandwiches

Number Of Ingredients 10

One 14-ounce jar marinated artichoke hearts, drained and chopped
2 cups baby spinach, chopped
1 cup sour cream
1 cup grated fontina
1/4 cup grated Parmesan
Salt and pepper
8 slices rye bread
2 grilled boneless skinless chicken breasts, sliced thin on the bias
1 cup jarred roasted red peppers, sliced
Olive oil, for brushing

Steps:

  • Stir together the artichokes, spinach, sour cream, fontina and Parmesan in a bowl. Season the mixture with salt and pepper to taste.
  • Preheat a grill pan or panini press on medium heat.
  • Spread the artichoke mixture on all the slices of bread. Place 1 layer of chicken on 4 of the bread slices, then top each with a couple of layers of roasted red peppers. Top with the remaining bread. Brush the outside of each sandwich with some olive oil.
  • Place the sandwiches on the grill pan or in the panini press. If using a grill pan, place a cast-iron skillet or brick wrapped in foil on top of the sandwiches to weigh them down. Cook, flipping halfway through, until golden brown and the cheese is melted and gooey in the center, 3 to 5 minutes per side. If using a panini press cook 6 to 10 minutes total.

JUSTINE'S ARTICHOKE CHICKEN SPINACH DIP



Justine's Artichoke Chicken Spinach Dip image

I first tasted this variation of the regular artichoke spinach dip at a local restaurant and have been trying to perfect it for over a year. I've finally done it and would like to share it with you.

Provided by JustineCosley

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Spinach Dip Recipes

Time 45m

Yield 8

Number Of Ingredients 7

1 (10 ounce) box frozen chopped spinach, thawed and drained
1 (13.75 ounce) can artichoke hearts, drained
1 (12.5 fl oz) can chunk chicken, drained
1 cup mayonnaise
2 cups shredded mozzarella cheese
2 cloves garlic, crushed
1 teaspoon liquid smoke flavoring

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine the spinach, artichokes, chicken, mayonnaise, cheese, garlic, and liquid smoke in a large bowl; mix well. Spoon mixture into a glass baking dish.
  • Bake in preheated oven until the edges turn golden brown, about 30 minutes.

Nutrition Facts : Calories 384 calories, Carbohydrate 8.6 g, Cholesterol 55.7 mg, Fat 30.6 g, Fiber 2.8 g, Protein 19.7 g, SaturatedFat 7.2 g, Sodium 873.9 mg, Sugar 0.9 g

SPINACH AND ARTICHOKE DIP HASSELBACK CHICKEN RECIPE BY TASTY



Spinach And Artichoke Dip Hasselback Chicken Recipe by Tasty image

Here's what you need: chicken breasts, fresh spinach, artichoke heart, garlic powder, cream cheese, grated mozzarella cheese

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 6

4 chicken breasts
5 cups fresh spinach
¾ cup artichoke heart, drained, rinsed and roughly chopped
1 teaspoon garlic powder
¼ cup cream cheese
⅓ cup grated mozzarella cheese

Steps:

  • Preheat the oven to 350°F (180°C).
  • Slice into the chicken several times, about ½ cm (¼ inch) apart, but only cut about 85% of the way through, leaving the bottom intact.
  • Cook the spinach on a medium heat until it is slightly wilted, then add the artichoke.
  • Stir in the garlic powder and cream cheese, and cook for a minute or two.
  • Sprinkle over the mozzarella and stir until melted.
  • Allow to cool to the touch and then fill each segment of the chicken breast with about 1 teaspoon of the mixture.
  • Bake in the centre of the oven for 18-22 minutes until the chicken is cooked through and the juices run clear.
  • Enjoy!

Nutrition Facts : Calories 390 calories, Carbohydrate 6 grams, Fat 16 grams, Fiber 1 gram, Protein 51 grams, Sugar 1 gram

SPINACH ARTICHOKE DIP PASTA WITH CHICKEN



Spinach Artichoke Dip Pasta with Chicken image

A classic dip transforms into a crowd-friendly pasta. The rotisserie chicken is an optional add-in, but it makes this comforting mac and cheese (with a twist!) a complete meal-in-a-bowl. Best of all, leftovers are easy to rewarm in the microwave or stovetop and taste just as great on day 2 when the flavors have had even more time to intensify.

Provided by Kelly Senyei

Categories     main-dish

Time 25m

Yield 12 servings

Number Of Ingredients 14

1 pound short pasta, such as medium shells or rigatoni
1/2 cup sour cream
Two 14-ounce cans cooked or marinated artichoke hearts, diced
4 cups diced cooked chicken
1 cup sliced oil-packed sun-dried tomatoes, drained
1/2 cup (1 stick) unsalted butter
2 pounds fresh spinach
1/2 cup all-purpose flour
4 cups whole milk
2 teaspoons garlic powder
2 teaspoons freshly ground pepper
One 8-ounce block cream cheese, cubed
2 cups freshly grated Parmesan
2 cups shredded sharp white Cheddar

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente.
  • Drain the pasta, return it to the pot then add the sour cream and stir to combine. Stir in the artichoke hearts, chicken and sun-dried tomatoes then set the pasta aside.
  • Melt the butter in a large heavy-bottomed pot over medium heat. Add the spinach and cook, stirring, until the spinach is wilted and most of the liquid has cooked off, about 10 minutes. Stir in the flour then add the milk, garlic powder, pepper and cream cheese, stirring to combine. Continue cooking the sauce, stirring occasionally, until it thickens slightly, about 5 minutes. Stir in the Parmesan and Cheddar.
  • Pour the cheese sauce over the pasta mixture, stirring until well combined then serve.

CHICKEN ARTICHOKE DIP



Chicken Artichoke Dip image

Wonderful fall and winter appetizer! Serve with thin crackers.

Provided by LESDNIC

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Hot Cheese Dip Recipes

Time 45m

Yield 36

Number Of Ingredients 8

1 (5 ounce) can chunk chicken, drained and flaked
1 (14 ounce) can artichoke hearts, drained and chopped
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (8 ounce) container sour cream
¼ cup mayonnaise
1 cup Havarti cheese
¼ cup finely shredded Parmesan cheese
¼ cup sliced almonds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, blend chicken, artichoke, Italian-style dressing mix, sour cream, mayonnaise, 1/2 cup Havarti, and Parmesan. Transfer to a small baking dish. Top with remaining Havarti and almonds.
  • Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

Nutrition Facts : Calories 60.3 calories, Carbohydrate 2 g, Cholesterol 10.3 mg, Fat 4.8 g, Fiber 0.5 g, Protein 2.6 g, SaturatedFat 2 g, Sodium 223.9 mg, Sugar 0.4 g

CHICKEN ARTICHOKE BACON DIP



Chicken Artichoke Bacon Dip image

This dip was a successful trial. I had extras of odd things and they tasted really good together! Rinsing the artichoke hearts removes most of the brine. I prefer that because I do not like very salty foods. You can skip this step if you'd like it saltier. Put as many of the ingredients in a food processor as you can and let 'er rip! You really can not mess it up.

Provided by Rayna29

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Spinach Dip Recipes

Time 50m

Yield 8

Number Of Ingredients 12

1 (14 ounce) can artichoke hearts, rinsed and drained
1 (3 ounce) package cooked chicken breast, cut into 1/2-inch pieces
1 ½ cups fresh spinach, chopped
4 strips cooked bacon, coarsely chopped
½ cup mayonnaise
½ cup shredded mozzarella cheese
2 ounces Neufchatel cheese, cut into cubes
2 tablespoons milk, or more to taste
1 clove garlic, minced
2 slices Swiss cheese, cut into strips
ground black pepper to taste
1 pinch cayenne pepper, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Blend artichoke hearts, chicken breast, spinach, bacon, mayonnaise, mozzarella cheese, Neufchatel cheese, milk, garlic, Swiss cheese, black pepper, and cayenne pepper in a blender or food processor; spread into a baking dish.
  • Bake until browned and bubbling on top, 30 to 40 minutes.

Nutrition Facts : Calories 179 calories, Carbohydrate 8.2 g, Cholesterol 31 mg, Fat 12.2 g, Fiber 1.2 g, Protein 9.5 g, SaturatedFat 4.6 g, Sodium 489.6 mg, Sugar 1.4 g

Tips:

  • Use high-quality ingredients for the best flavor. Fresh artichokes, cream cheese, and shredded chicken are all great options.
  • Don't overcook the artichokes. They should be tender but still have a slight bite to them.
  • Use a food processor to finely chop the artichokes. This will help them blend smoothly into the dip.
  • Add in your favorite seasonings to taste. Garlic powder, onion powder, salt, and pepper are all great options.
  • Serve the dip warm with crackers, chips, or bread.

Conclusion:

Chicken artichoke dip is a delicious and easy-to-make appetizer that is perfect for any occasion. It's creamy, cheesy, and packed with flavor. Plus, it's a great way to use up leftover chicken. So next time you're looking for a crowd-pleasing snack or appetizer, give this recipe a try. You won't be disappointed!

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