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READY IN 45 mins

Justine's Artichoke Chicken Spinach Dip

Read Reviews (8)

"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." — JustineCosley

Ingredients Edit and Save

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Original recipe makes 8 servings Change Servings

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

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Directions

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.

Kitchen-Friendly View

PREP 15 mins
COOK 30 mins
READY IN 45 mins

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Reviews More Reviews

Most Helpful Positive Review

Jun 21, 2008

Loved this recipe! I used fresh chicken and it was very good, We will use the recipe again and again

—djb

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Most Helpful Critical Review

Feb 09, 2009

I made this for a birthday party, as well as my regular tried tested and true spinch dip. The liquid smoke flavor ruined the dip.

—erin mc

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9 Ratings

Oct 16, 2008

Thank you so much for sharing Justine. I was looking for something to serve at my wine club and this was perfect. In the picture I adapted it to go into the crockpot for work. (no changes to the recipe were made, just placed in crockpot instead of oven) I served it on Boss's Day for our spread with as many different kinds of crackers and breads I could find. 2 crockpots full, None Left by mid-afternoon.

—Todayz_Lady

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Jun 25, 2009

I made this as a main dish to toss with pasta. I won't post my low-cal changes because I think that's not fair to the poster. I just wanted to say thank you for posting your recipe which gave me inspiration to make my own version. Props!

—Sarah Jo

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Sep 08, 2009

This is very good. I only gave it 4 stars instead of 5 because I have another spinach dip that I like a little better. But it definitely worth making the only thing I changed was that I added a half a cup of alfredo sauce & some pepper. Served it with tortilla chips. Everyone loved it.

—Renee Z

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Jan 20, 2009

I loved how hearty this is compared to other spinach artichoke dips! The chicken and liquid smoke do GREAT things.

—PHEOBS

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Sep 27, 2010

I used this fantastic recipe and added a small can of diced water chest nuts and hickory style liquid smoke...it is so good it will make you smack your mama!!! lol Thanks so much this dip was sooooo Great!!!

—dawnmarie

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Oct 23, 2012

I stole this recipe from my husbands cousin a couple Christmas' ago, and instead of baking it we just put it in an electric fondue pot so it stay warm all evening, tastes just as good as it does coming out of the oven.

—nmbednar

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Nutrition

Calories
384 kcal
19%

Carbohydrates
8.6 g
3%

Cholesterol
56 mg
19%

Fat
30.6 g
47%

Fiber
2.8 g
11%

Protein
19.7 g
39%

Sodium
874 mg
35%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Justine's Artichoke Chicken Spinach Dip

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 384
Calories from Fat: 275

% Daily Value *
Total Fat 30.6g 47 %
Saturated Fat 7.2g 36 %
Cholesterol 56mg 19 %
Sodium 874mg 35 %
** Potassium 213mg 6 %
Total Carbohydrates 8.6g 3 %
Dietary Fiber 2.8g 11 %
Protein 19.7g 39 %
Sugars 0.9g
** Vitamin A 92 %
** Vitamin C 16 %
Calcium 35 %
Iron 15 %
** Thiamin 4 %
** Niacin 53 %
** Vitamin B6 25 %
** Magnesium 14 %
** Folate 32 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.