Spinach Artichoke Dip with Chicken
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If you’re looking for a crowd-pleasing appetizer that never fails, this Spinach Artichoke Dip with Chicken is it. It’s warm, creamy, cheesy, and loaded with savory flavor — the kind of dip that makes people gather around the bowl and refuse to leave. There’s a reason spinach artichoke dip shows up on almost every happy hour menu, and this version takes it to the next level with tender rotisserie chicken baked right in. It’s hearty enough to double as a game day appetizer, holiday starter, or easy party snack, and it always disappears fast. Serve it hot with tortilla chips, crostini, or toasted sourdough and watch it go first.
Why You’ll Love This Spinach Artichoke Chicken Dip
- Creamy, cheesy and irresistible — everything you want in a hot appetizer.
- Made even heartier with rotisserie chicken, so it’s actually filling — not just a side dip.
- Easy to prep ahead and bake right before serving, making it perfect for parties and game days.
- Bakes in just 15 minutes, so you get that hot, melty, bubbly dip fast.
- Always the first thing gone — it’s one of those appetizers people hover around and ask for the recipe.
- Versatile for any occasion — serve it for holidays, game day, girls’ night, or casual weekend snacking.
- Pairs with anything — tortilla chips, toasted bread, sourdough, crackers, or veggie sticks.
Frequently Asked Questions
Can I make this spinach artichoke dip dairy free?
Yes — it’s easy to make a fully dairy-free version. Use plant-based cream cheese, vegan mozzarella, and a dairy-free sour cream such as Kite Hill or Forager. Make sure the parmesan is either omitted or swapped for a dairy-free grated alternative. The rest of the recipe stays exactly the same.
Can I make it ahead of time?
Absolutely. You can fully assemble the dip up to 24 hours in advance. Cover and refrigerate it, then bake right before serving — just add a few extra minutes to the oven time since it will be cold.
What’s the best way to serve it?
Tortilla chips, toasted baguette, pita chips, naan, crackers, or toasted sourdough are all perfect. You can also serve it with veggies if you want a lighter option.
Can I freeze leftovers?
Yes — cool completely, transfer to an airtight container, and freeze for up to 2 months. Reheat covered in the oven until hot and bubbly.
Spinach Artichoke Dip with Chicken
Equipment
- saucepan
Ingredients
- 3 tbsp butter
- 2 cups cooked chicken (rotisserie works great)
- 8 oz cream cheese, room temp
- 13 oz artichoke hearts, drained and chopped
- 2 tsp minced garlic
- 5 oz fresh baby spinach, chopped
- 1 large onion, finely diced
- 1 cup grated parmesan cheese
- 8 oz shredded mozzarella (reserve ⅓ cup for topping)
- ½ cup sour cream
- 1 tsp kosher salt
- ½ tsp black pepper
- A few dashes of hot sauce
- Serve with tortilla chips or toasted bread
Instructions
- Preheat oven to 375°F. This recipe fits a 7×10 baking dish.
- Chop the spinach, artichokes, onion, and chicken.
- Place a large deep skillet over medium-low heat. Add the butter and diced onion. Cook until translucent.
- Add garlic, artichokes, and spinach. Cook until spinach is wilted.
- Add cream cheese, parmesan, mozzarella (minus reserved ⅓ cup), sour cream, chicken, salt, pepper, and hot sauce. Stir until smooth and fully combined.
- Transfer mixture to baking dish and spread evenly. Top with the reserved ⅓ cup mozzarella.
- Bake for 15 minutes, or until the top is golden and bubbling. Enjoy!
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