Chicken Artichoke Dip Recipe

This creamy cheesy Chicken Artichoke Dip is made with shredded chicken, marinated artichoke hearts, and cream cheese, ready in 35 minutes. Pulling the skillet from the oven reveals a golden, bubbling top layer that stretches perfectly when scooped. I always keep these basic ingredients stocked for unexpected weekend guests.

Why This Classic Works

I used to just throw all the ingredients into a baking dish without mixing the base properly first. I quickly learned that blending the cream cheese, mayo, and sour cream separately prevents lumpy cold spots.

Now I always make sure the cream cheese is fully softened before folding in the chicken and artichokes. This simple extra step ensures every single bite has the right balance of rich garlic flavor and tender meat.

Jump to Recipe

Chicken Artichoke Dip Ingredients

• 2 cups cooked chicken, shredded
• 1 (14-ounce) can artichoke hearts, drained and chopped
• 8 ounces cream cheese, softened
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese, divided
• 2 cloves garlic, minced
• 1/4 teaspoon black pepper

How To Make Chicken Artichoke Dip

1. Preheat the oven: Heat your oven to 375°F (190°C) and lightly grease a 9-inch baking dish or cast-iron skillet.
2. Mix the base: In a large bowl, beat the softened cream cheese, mayonnaise, and sour cream until completely smooth.
3. Fold in the fillings: Stir in the shredded chicken, chopped artichokes, Parmesan cheese, half of the mozzarella, garlic, and black pepper.
4. Bake the dip: Spread the mixture evenly into the prepared dish and top with the remaining half cup of mozzarella cheese.
5. Finish and serve: Bake for 25 minutes until the edges are bubbling and the cheese is golden brown.

Recipe Tips

• Drain the artichokes well: Excess moisture will make the dip watery instead of thick and creamy.
• Use block cream cheese: The tub variety contains more water and will not melt down as smoothly in the oven.
• Shred your own cheese: Pre-shredded mozzarella is coated in anti-caking agents that prevent a proper, stretchy melt.

What To Serve With Chicken Artichoke Dip

Serve this hot dip with sturdy vehicles like toasted baguette slices, thick tortilla chips, or pita wedges. Fresh vegetable sticks like celery and bell peppers offer a great crunchy contrast to the rich cheese.

How To Store

Keep leftover dip in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave or place the whole dish back in a 350°F oven until warmed through. Freezing is not recommended because the dairy will separate and become grainy.

FAQs

Can I make this ahead of time?

Yes, you can assemble the entire dip up to two days in advance. Cover it tightly and store it in the fridge until you are ready to bake.

Can I use canned chicken?

Canned chicken works fine if you drain it thoroughly and flake it apart. However, rotisserie chicken provides a much better texture and roasted flavor.

Why is my dip greasy?

A greasy dip usually happens if you use low-fat mayonnaise or if the baking temperature is too high. Stick to full-fat ingredients and bake at 375°F.

Do I have to use mayonnaise?

If you strongly dislike mayonnaise, you can swap it for plain Greek yogurt. Just note it will add a slightly sharper tang to the final flavor.

Nutrition

• Calories: 320 kcal
• Total Fat: 26 g
• Saturated Fat: 11 g
• Cholesterol: 75 mg
• Sodium: 480 mg
• Total Carbohydrate: 6 g
• Protein: 16 g

Try More Recipes:

• Spinach Artichoke Dip Stuffed Chicken Recipe
• Baked Chicken Cordon Bleu Dip Recipe
• Baked Chicken Parmesan Dip Recipe