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chicken artichoke dip 3

Baked Chicken-Artichoke Dip with Pull-Apart Bread

Servings 6


  • 3 Tablespoons unsalted butter melted
  • olive oil for greasing hands
  • pounds pizza dough at room temperature
  • cups shredded Mozzarella
  • One 8-ounce block cream cheese at room temperature
  • ¼ cup mayonnaise
  • 1 cup John Soules Foods’ Diced Oven-Roasted Chicken
  • 5 ounces frozen spinach (half of one 10-ounce package) thawed and excess moisture squeezed out
  • 1 cup torn artichoke hearts
  • 1 Tablespoon finely chopped fresh dill
  • 1 teaspoon freshly grated lemon zest plus 2 Tablespoons fresh lemon juice
  • 1 large garlic clove finely grated
  • kosher salt and pepper
  • Flaky sea salt for sprinkling (optional)


  • Preheat the oven to 400° and brush an oven-proof 12-inch skillet with 1 tablespoon of the melted butter.
  • Divide the pizza dough into 16 pieces. With lightly oiled hands, roll each piece into a ball and arrange in a ring around the edge of the skillet. Let sit at room temperature while you prepare the dip.
  • In a large bowl, combine the mozzarella, cream cheese, mayonnaise, chicken, spinach, artichoke hearts, dill, lemon zest, lemon juice and garlic. Season with salt and pepper.
  • Spoon the dip into the center of the skillet and spread in an even layer. Brush the remaining 2 tablespoons of butter all over the rolls and sprinkle with flaky sea salt, if using.
  • Bake the dip until the rolls are golden brown and puffed and the dip is bubbling and beginning to brown, 20 to 25 minutes. Serve hot.
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