Loaded with bacon, chicken, artichokes and THREE types of cheese, you just cannot go wrong with an easy hot dip recipe like this one! This Chicken Bacon Artichoke Dip is irresistible and goes great on any party table or even at your next tailgate party.
Original post: January 2013 | Updated: November 2019
Dan and I went through a really long phase when we became obsessed with hot dips. We made them weekly and ate them for dinners and snacks and we also brought them to every gathering we attended. We’ve grown out of that as we have become more conscious about what we put into our bodies, but! We still do indulge on occasion.
This Chicken Bacon Artichoke Dip is the definition of cheesy, comforting perfection. It is so cheesy and delicious and it definitely comes with a warning: be prepared to lose all self-control.
It is also so super easy to throw together, making it the perfect appetizer or party food for any type of gathering. Think tailgating parties, holiday gatherings (Thanksgiving, Christmas or New Year’s!) and girls night.
HOW TO MAKE CHICKEN BACON ARTICHOKE DIP
Preheat oven to 350 degrees F. Coat a medium-sized baking dish with cooking spray and set aside.
In a medium bowl, combine the chicken, bacon, artichoke hearts, spinach, garlic, mayo, milk, cream cheese, 1 cup of the mozzarella cheese, Swiss cheese, cayenne pepper, salt and pepper. Mix well.
Transfer mixture to the prepared baking dish. Top with 1/2 cup shredded mozzarella cheese. Bake in the preheated oven for 30 minutes. Serve warm with chips or crackers.
RECIPE NOTES: CHICKEN BACON ARTICHOKE DIP
- Either shred cooked chicken breasts for this recipe or pull the meat from a Rotisserie chicken.
- Fresh spinach tastes best, but frozen spinach thawed (1 cup) will work great, too.
- Add a FOURTH cheese by sprinkling Parmesan cheese over the top before baking. Naughty but delicious!
- Replace all or a portion of the mayo with sour cream, if desired.
HOW TO COOK CHICKEN IN AN INSTANT POT
If you have thawed or frozen chicken breasts and want to cook them quickly for this recipe, consider throwing them into your Instant Pot for a super quick and perfect outcome.
In a small bowl, combine salt, pepper, garlic powder, onion powder and olive oil; mix well. Rub the mixture all over the surface of the chicken breasts. (Skip this step for an even simpler recipe.)
- Lower trivet in your Instant Pot and add chicken broth or water. Place the chicken in a single layer onto the trivet.
Put the cover on the pot and set timer to 5 minutes (for thawed breasts) or 10 minutes (for frozen breasts) on high pressure. It will take the IP around 10 minutes to build up pressure before it begins cooking.
When cooking time is done, let the pressure release naturally for 5 minutes then set to Quick Release. Let the float valve drop and remove the lid.
Remove chicken from the pot and serve! Pour liquid from the pot over the tops of the breasts, if desired, or shred and add back to liquid.
OTHER FAVORITE HOT DIPS
I am obsessed with the best, cheesiest, most comforting hot dips. Here is a a list of my absolute favorites that go well on any party table!
Sausage Cheese Dip is easy to make (let your crockpot do the work for you!), cheesy, flavorful and totally irresistible! Only 6 ingredients required for this delicious party food!
Spinach Artichoke Dip is a party staple! People always get excited about this dip and its so easy to make! It’s a filling, cheesy snack or appetizer that you can put on pita squares, crackers or chips.
Slow Cooker Hot Creamy Corn is ADDICTING! Bacon and green chiles give this dish the kick is needs. Sprinkle some cilantro into the cheesy corn dish for a perfect brunch dish.
Slow Cooker Club Sandwich Dip – Turn the classic Club Sandwich into a jaw-dropping hot dip. This irresistible dip is a great party food or weekend appetizer/snack.
This Hot Corn and Crab Dip is the perfect appetizer for any party! The creaminess of the garlicky cheese and addition of sweet bell peppers, corn, and jalapenos are an awesome combination with the delicious crab.
Pan-Fried Brie with Sun-Dried Tomato Pesto is your new favorite appetizer! This savory party food will be a hit at any gathering. Be prepared to share the recipe because everyone will be asking for it!
Chicken Bacon Artichoke Dip Recipe
Ingredients
- 2 cups chicken cooked and shredded
- 1/2 lb bacon cooked and chopped
- 14 oz quartered artichoke hearts drained and chopped
- 2 cups fresh spinach packed tightly
- 3 cloves garlic minced
- 1/2 cup mayonnaise
- 1/4 cup milk
- 4 oz cream cheese softened and cut into chunks
- 1 1/2 cups mozzarella cheese shredded, divided
- 1 cup Swiss cheese shredded
- 1/4 tsp cayenne pepper
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat oven to 350 degrees F. Coat a medium-sized baking dish with cooking spray and set aside.
- In a medium bowl, combine the chicken, bacon, artichoke hearts, spinach, garlic, mayo, milk, cream cheese, 1 cup of the mozzarella cheese, Swiss cheese, cayenne pepper, salt and black pepper. Mix well.
- Transfer mixture to the prepared baking dish. Top with 1/2 cup shredded mozzarella cheese. Bake in the preheated oven for 30 minutes. Serve warm with chips or crackers.
Notes
- Either shred cooked chicken breasts for this recipe or pull the meat from a Rotisserie chicken.
- Fresh spinach tastes best, but frozen spinach thawed (1 cup) will work great, too.
- Add a FOURTH cheese by sprinkling Parmesan cheese over the top before baking. Naughty but delicious!
- Replace all or a portion of the mayo with sour cream, if desired.
Leave a Reply