Uploaded May 2026 | Updated September 2026, 3 weeks ago
A rich, cheesy spinach and artichoke dip loaded with shredded chicken, topped with golden bubbly cheese and served warm with crisp veggies for dipping.
Ingredients
6 oz cooked chicken breast or thigh, shredded
1 Tbsp butter or tallow
1 cup spinach (fresh or frozen, squeezed dry)
½ cup artichoke hearts, chopped
¼ cup cream cheese
¼ cup sour cream
¼ cup shredded mozzarella cheese (plus 2 Tbsp for topping)
2 Tbsp grated Parmesan (plus 1 Tbsp for topping)
1 garlic clove, minced
Salt and pepper, to taste
1 tsp olive oil (for finishing)
For Veggie Dipper:
½ cup cucumber slices
½ cup celery sticks
½ cup bell pepper strips
½ cup raw zucchini rounds
Macronutrients
(makes 2 servings)
Protein: 34g
Fat: 36g
Carbs: 9g
Preparation
In a skillet over medium heat, melt butter or tallow. Add garlic and cook for 30 seconds until fragrant. Add spinach and artichokes; cook for 2–3 minutes to soften.
Reduce heat to low. Stir in cream cheese, sour cream, mozzarella (¼ cup), and Parmesan (2 Tbsp) until melted and creamy.
Stir in the shredded chicken. Season with salt and pepper. Cook for 2–3 minutes until everything is hot and well combined.
Transfer dip mixture to an oven-safe dish. Sprinkle remaining 2 Tbsp mozzarella and 1 Tbsp Parmesan on top. Broil on high for 2–4 minutes until the cheese is bubbly and golden.
Drizzle with olive oil and serve hot with veggie dippers on the side.
A rich, cheesy spinach and artichoke dip loaded with shredded chicken, topped with golden bubbly cheese and served warm with crisp veggies for dipping.
Ingredients
6 oz cooked chicken breast or thigh, shredded
1 Tbsp butter or tallow
1 cup spinach (fresh or frozen, squeezed dry)
½ cup artichoke hearts, chopped
¼ cup cream cheese
¼ cup sour cream
¼ cup shredded mozzarella cheese (plus 2 Tbsp for topping)
2 Tbsp grated Parmesan (plus 1 Tbsp for topping)
1 garlic clove, minced
Salt and pepper, to taste
1 tsp olive oil (for finishing)
For Veggie Dipper:
½ cup cucumber slices
½ cup celery sticks
½ cup bell pepper strips
½ cup raw zucchini rounds
Macronutrients
(makes 2 servings)
Protein: 34g
Fat: 36g
Carbs: 9g
Preparation
In a skillet over medium heat, melt butter or tallow. Add garlic and cook for 30 seconds until fragrant. Add spinach and artichokes; cook for 2–3 minutes to soften.
Reduce heat to low. Stir in cream cheese, sour cream, mozzarella (¼ cup), and Parmesan (2 Tbsp) until melted and creamy.
Stir in the shredded chicken. Season with salt and pepper. Cook for 2–3 minutes until everything is hot and well combined.
Transfer dip mixture to an oven-safe dish. Sprinkle remaining 2 Tbsp mozzarella and 1 Tbsp Parmesan on top. Broil on high for 2–4 minutes until the cheese is bubbly and golden.
Drizzle with olive oil and serve hot with veggie dippers on the side.
