Spinach Chicken Artichoke Pecan Dip

Happy Sunday!

I have a new dip for you.

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I know, big shocker.

You know me and my appetizer whore-ness.

If you don’t, then go here, here and here. That will just slightly get you up to speed on my addiction to appetizers.

Yes, the title of this dip is a bit wordy. What choice did I have?

Obviously, this is not your ordinary spinach artichoke dip. It’s just so cheesy.

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And chicken-y.

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The artichokes in this are awesome, but the pecans take it to a whole brand spanking new level. Great starter for your Thanksgiving table.

Here’s your printable-

Spinach Chicken Artichoke Pecan Dip


  • 1 10 oz frozen spinach, thawed and chopped
  • 2 boneless, skinless chicken breasts, cooked and shredded
  • 14.5 oz can artichokes, diced
  • 1 cup Parmesan cheese
  • 1 cup cheddar cheese, shredded
  • 1 8 oz block cream cheese, at room temperature
  • 1 cup chopped pecans
  • 1 tbsp seasoned salt


  • Preheat oven to 350 degrees.
  • Combine all ingredients - I used my KitchenAid
  • Bake for 30 minutes, until starting to brown and bubbling around the edges.


  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

This Post Has 3 Comments

  1. Joybee

    I do love dip recipes and this one’s great. bet you could use left over turkey in it too.

    1. Dixie Chik

      Thanks Stephanie – it’s addictive.

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