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Spinach Chicken Artichoke Pecan Dip

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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.


  • Joybee
    November 29, 2013 at 8:09 PM

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

  • Stephanie @ Plain Chicken
    November 24, 2013 at 11:10 AM

    Love the addition of the pecans. Definitely going to give this a try!

  • Dixie Chik
    November 24, 2013 at 11:19 AM

    Thanks Stephanie – it’s addictive.

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