Cheesy Adobo Chicken Spinach Artichoke Dip (Edit recipe)

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This creamy spinach artichoke dip gets a flavorful upgrade with Primal Palate adobo-seasoned chicken and a blend of melty cheeses. Baked until bubbly and golden, it’s rich, savory, and perfect for sharing with crackers, bread, or fresh veggies—an easy crowd-pleaser for gatherings or cozy nights in.

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PREP TIME

15 minutes

COOK TIME

20 minutes

INGREDIENTS

16

Serves: 10

Ingredients

Adobo Chicken

1 whole Pasture-raised Chicken Breasts - US Wellness Meats, Approx. 5-6 oz
0.5 cup Chicken Broth
1 Tbsp Adobo Seasoning - Primal Palate

Cheesy Spinach Artichoke Dip

8 oz Cream Cheese, Full Fat, block
0.5 cup Sour Cream
3.5 oz Parmesan Cheese, grated and divided
0.333 cup Pecorino Romano, grated - about 1.5 oz
0.25 tsp Red Pepper Flakes
0.25 tsp Granulated Garlic
1 tsp Adobo Seasoning - Primal Palate
2 Tbsp Lemon Juice
2 cup Frozen Spinach, thawed and well drained
1 cup Artichoke Hearts, drained and coarsely chopped
4 oz Mozzarella, Shredded

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 425°F. Place the chicken breast in a small oven-safe dish and season both sides with the adobo seasoning. Pour the chicken broth over the chicken, then cover the dish tightly with aluminum foil. Bake for 30–35 minutes, or until the chicken is cooked through and very tender. Shred the chicken with two forks and set aside.
Prepare the spinach: While the chicken cooks, thaw the frozen spinach completely and squeeze out as much excess moisture as possible using a clean kitchen towel or paper towels. Set aside.
Reduce the oven temperature to 400°F. Lightly grease an 8x8-inch baking dish and set aside.
In a medium bowl, add the cream cheese, sour cream, 1/2 cup (1.5 oz) Parmesan, Romano cheese, lemon juice, red pepper flakes, granulated garlic, and adobo seasoning. Mix until smooth and well combined. (A hand mixer works great here.)
Fold in the shredded chicken, drained spinach, and chopped artichokes until evenly distributed.
Transfer the mixture to the prepared baking dish and spread into an even layer. Top with the shredded mozzarella and the remaining Parmesan.
Bake for 20–25 minutes, or until the dip is bubbly around the edges and the cheese on top is melted and lightly golden.
Serve warm with crackers, sliced bread, or fresh vegetables.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	191
Fat:	11 g
Carbohydrates:	6 g
Protein:	11 g
Cholesterol:	25 g
Sodium:	341 mg
Fiber:	1 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.