Italian chicken & spinach dip

Italian Chicken & Spinach Dip

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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.

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Italian chicken & spinach dip
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Italian Chicken & Spinach Dip

Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Appetizer
Keyword: chicken dip, spinach dip, warm dip



  • 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
  • 2 tsp garlic powder
  • ½ tsp oregano
  • ½ tsp basil
  • ½ tsp dill weed
  • 1 cup shredded mozzarella cheese


  • Bake the chicken breast, covered with aluminum foil 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 with the 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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