Chicken Spinach Artichoke Dip Recipe

Preheat the oven to 375°F (190°C). If using frozen spinach, place it in a fine mesh strainer and press or squeeze out as much moisture as possible. Chop drained artichoke hearts into bite-size pieces if not already.

If your cooked chicken isn't seasoned, shred or dice it to roughly 1/2-inch pieces and set aside.

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the diced onion and sauté 4–5 minutes until softened and translucent.

Add the minced garlic and cook 30–45 seconds until fragrant, stirring to avoid burning.

Stir in the drained spinach and chopped artichoke hearts. Cook 2–3 minutes to warm through and remove excess moisture; if mixture seems watery, cook another 1–2 minutes. Remove from heat and transfer to a bowl to cool slightly.

In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Beat or whisk until smooth and homogenous.

Stir in 1 1/2 cups shredded mozzarella and 3/4 cup grated parmesan, plus 2 tablespoons cream (or milk) to loosen the mixture so it's spreadable.

Add the cooked chicken, the sautéed spinach–artichoke mixture, lemon juice, dried oregano, salt, black pepper, and red pepper flakes (if using). Mix thoroughly so ingredients are evenly distributed. Taste and adjust seasoning as needed.

Transfer the mixture to a 1.5–2 quart oven-safe baking dish (a 9-inch pie dish or small casserole works well). Smooth the top with a spatula.

Sprinkle the remaining 1/2 cup shredded mozzarella evenly over the top.

Bake in the preheated 375°F (190°C) oven for 20–25 minutes, until the dip is bubbly around the edges and the top is lightly golden.

If you want a more browned top, place under the broiler for 1–2 minutes watching closely to avoid burning.

Remove from oven and let rest 5 minutes. Sprinkle chopped fresh parsley over the top before serving, if desired.

Serve warm with toasted baguette slices, pita chips, tortilla chips, vegetable sticks (carrots, celery, bell pepper), or crackers. Keeps well covered in the refrigerator for up to 3 days; reheat in a 350°F (175°C) oven for 10–15 minutes or until warmed through.