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.
Ingredients
- 1 box frozen chopped spinach , 10 ounce
- 1 can artichoke hearts , 13.75 ounce
- 1 can chunk chicken , 12.5 fl oz
- 1 cup mayonnaise
- 2 cups shredded mozzarella cheese
- 2 cloves garlic , crushed
- 1 teaspoon liquid smoke flavoring
Instructions
-
1
Preheat oven to 350 degrees F (175 degrees C).
-
2
Combine the spinach, artichokes, chicken, mayonnaise, cheese, garlic, and liquid smoke in a large bowl; mix well. Spoon mixture into a glass baking dish.
-
3
Bake in preheated oven until the edges turn golden brown, about 30 minutes.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Super Easy Spinach and Red Pepper Salad
This red pepper salad with baby spinach leaves is delicious and takes no time at all to prepare! It goes with almost any entrée.
Gloria's Sausage Gravy with Biscuits
This is a wonderful sausage gravy and biscuit recipe my cousin serves for breakfast on special occasions.
Heirloom Tomato Salad with Nectarines, Avocado, and Arugula
With farmers' markets overflowing with the most wonderful summer produce, what better way to embrace this seasonal bounty than a salad that combines fresh heirloom tomatoes, peppery arugula, white nectarines, and sliced avocado. A bright, simple vinaigrette of extra-virgin olive oil and white vinegar brings out the fresh flavors. A generous sprinkle of flaky sea salt tops it off!