appetizers & snacks, make ahead / reheat

Italian Chicken & Spinach Dip

Italian Chicken & Spinach Dip.png

One of my friends hosted a potluck brunch last weekend. This was originally supposed to be a filling for crescent roll spirals similar to these buffalo chicken spirals I made before. That turned out to be a disaster. I spread the filling onto the crescent roll dough, rolled it up. and it didn’t hold up when I went to slice it into spirals. It probably would have worked if I went with another shape and not a spiral. I think the spiral failed because both the filling and the dough were too warm. So, this became a dip, and a very good one!

I served this with Town House pita chips, but it would also be good with pretty much any cracker or tortilla chips.


  • 1 boneless, skinless chicken breast, marinated in Italian dressing
  • 1 tomato, diced
  • 1 cup thawed frozen spinach
  • 8 oz. cream cheese, softened
  • ½ small onion, grated or 1 tbsp Tastefully Simple Onion Onion seasoning
  • 2 tsp garlic powder
  • ½ tsp oregano
  • ½ tsp basil
  • ½ tsp dill
  • 1 cup shredded mozzarella cheese


Bake the chicken breast, covered so it doesn’t get hard on top. Shred with a fork when it’s done, and set aside.

Beat the cream cheese for about 1 minute using a stand mixer (paddle attachment) or hand mixer. Add onion, garlic, oregano, basil, and dill. Beat for about another minute until everything is well-combined.

Add the mozzarella, spinach, chicken. Stir on a low speed to combine. Stir in tomatoes.

Bake at 350° for about 15 minutes, or until dip is warmed through. Stir before serving.

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