This delicious Pesto Chicken Dip is an amazing appetizer, but it’s even filling enough to be served as the main course! It’s sure to become your new favorite party food recipe.

a hand dipping a piece of toasted bread into a creamy pesto chicken dip full of cheese, artichokes, and spinach

 

You are going to love this creamy, flavorful Chicken Pesto Dip! This cheesy dish is loaded with juicy chicken, healthy spinach and artichokes, and tons of flavor for an appetizer that everyone will scramble to grab! It’s perfect for football watch parties, movie night noshing, work potluck meals, or even just a fun family dinner.

Want more dips? Check out our Slow Cooker Bean Dip, Spinach Artichoke Dip, or Hot Crab Dip!

Ingredients

All ingredients needed for creamy pesto chicken dip on a gray countertop

Here’s a quick overview of the ingredients you’ll need for this recipe. As always, you can keep scrolling down to the recipe card for the exact measurements.

  • Cream Cheese, Plain Greek Yogurt, and Mayonnaise – Softened, full- or low-fat cream cheese will work just fine. These three combine together for the creamiest dip base ever.
  • Pesto – This adds loads of flavor. Feel free to use homemade or store-bought.
  • Shredded Mozzarella and Parmesan – Makes it cheesy. Feel free to mix in a bit of smoked gouda, creamy havarti, or another favorite cheese if you like.
  • Cooked chicken – Shredded or finely diced work best to make sure every bite has a good bit of chicken. This is the perfect way to use up leftover grilled or rotisserie chicken!
  • Canned Artichokes and Frozen Spinach – Artichokes should be drained and chopped. You can use any kind, but I prefer the unmarinated version. Spinach should be thawed and squeezed until dry.
  • Seasonings: Garlic powder, Italian seasoning, and Black pepper.

How do I make Chicken Pesto Dip?

This easy creamy dip is so simple; you just need a mixing bowl and a small baking dish (a 1.25 qt baking dish or deep dish pie pan works great). Here’s your step-by-step guide to this cheesy appetizer.

Mix your ingredients

mayonnaise, greek yogurt, pesto, and cream cheese mixed together in a glass bowl with an electric hand mixer
a spatula folding in mozzarella, parmesan, spinach, artichokes, and chicken
a glass bowl with creamy pesto chicken dip ingredients mixed together

While the oven is preheating, mix together your softened cream cheese, plain Greek yogurt, mayonnaise, and pesto in a medium bowl. I highly recommend using an electric mixer to get this dip super smooth. Once well combined, stir in your seasonings, chicken, artichokes, spinach, parmesan cheese, and just 1 cup of the shredded mozzarella.

Bake dip

creamy pesto chicken dip spread evenly in a baking dish
creamy chicken dip topped with shredded mozzarella before baking
the perfect pesto chicken dip baked until golden brown at the edges with a hot and bubbly center

Transfer the chicken mixture to a small baking dish, then top with the remaining 1/2 cup of mozzarella cheese. Bake this for 25-30 minutes until the top is golden brown and the center is hot and bubbly. Serve immediately with toasted baguettes.

Serve

This is perfect with some sliced, toasted bread or your favorite crackers! It would be great with a party spread full of Stuffed Meatballs or Marinated Shrimp. Wash it all down with some Passion Fruit Tea or this Blood Orange Mimosa!

overhead shot of hand dipping bread into creamy pesto chicken dip
upclose show showing the melty cheese in the pesto chicken dip on a toasted baguette

What can I dip in Pesto Chicken Dip?

  • Chips – Try tortilla, corn, or pita chips! As long as the chip is pretty sturdy, it’ll likely pair well. You could toast up some cut low-carb tortilla for homemade low-carb chips!
  • Breads – Gluten-free breads and toasts work as wonderful vehicles to get this dip to you!
  • Vegetables – We love cucumbers, bell peppers, broccoli, carrots, and even green bean fries!
overhead shot showing a white baking dish filled with baked pesto chicken dip with a side of toasted baguette slices

Substitutions & Suggestions

While I’m already in love with this dish, I also couldn’t help thinking up ways to potentially make it even better. Don’t be afraid to mix and match some different ingredients to make this the ultimate dip for you! Here are a few changes I think could be equally awesome:

  • Try different types of pesto! I was blown away when I found out you can make pesto out of tons of things. Instead of basil, you could use sundried tomatoes, parsley, arugula, or other favorite greens!
    Instead of using the traditional pine nuts, your pesto may use walnuts or pistachios. Additionally, you could swap out the Romano with Parmesan, Gorgonzola, or even Nutritional Yeast if you’d like to reduce the dairy!
  • Consider different types of cheeses. I love a good sharp cheddar, especially when paired with the herby goodness of basil. I think next time I might try 1/2 cup each of cheddar, smoked gouda, and asiago for even more depth of flavor.
  • Try different meats. This dip really works with any cooked meat, so feel free to try it with what you have on hand! Leftover turkey, ham, chorizo, or even roast beef would be an interesting, tasty twist.
horizontal image showing the creamy, cheesy dip filled with chicken, artichokes, and spinach

More Pesto Recipes:

a hand dipping a piece of toasted bread into a creamy pesto chicken dip full of cheese, artichokes, and spinach

Get the Recipe: Creamy Pesto Chicken Dip

Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Yield: 8 servings
Author: Annie Holmes
This delicious Pesto Chicken Dip is an amazing appetizer, but it's even filling enough to be served as the main course! It's sure to become your new favorite party food recipe.
4.50 from 4 ratings
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Ingredients
 

  • 8 oz cream cheese, softened
  • ½ cup plain Greek yogurt
  • ½ cup mayonnaise
  • ⅓ cup pesto
  • 1 ½ cups shredded mozzarella, divided
  • ¾ cup shredded parmesan
  • 1 tsp garlic powder
  • ½ tsp Italian seasoning
  • ¼ tsp black pepper
  • 2 cups cooked chicken, cubed or shredded
  • 14 oz artichokes, drained and chopped (I prefer the unmarinated)
  • 6 oz frozen spinach, thawed and squeezed to dry

Equipment

Instructions
 

  • Preheat the oven to 375 degrees.
  • Mix the cream cheese, plain Greek yogurt, mayonnaise, and pesto together in a medium bowl with an electric mixer until smooth.
  • Stir in 1 cup of mozzarella cheese, parmesan cheese, garlic powder, Italian seasoning, pepper, cooked chicken artichokes, and spinach.
  • Transfer to a small baking dish, then top with the remaining ½ cup mozzarella cheese. Bake for 25-30 minutes until hot and bubbly.
  • Serve with toasted baguettes and crackers.

Notes

5.5 net carbs per serving (not including bread)
Serving: 1/8 of recipe, Calories: 419kcal, Carbohydrates: 9.6g, Protein: 26.5g, Fat: 30.7g, Cholesterol: 77.1mg, Sodium: 661.5mg, Fiber: 4.1g, Sugar: 2g
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