This Marry Me Chicken Dip recipe is creamy, cheesy, and infused with savory, garlicky, sun-dried tomato flavors and the perfect touch of heat. Quick to prepare, it’s everything you love about the classic main course in the convenience of a scoopable dip! 

Marry Me Chicken Dip… Your Favorite Meal in Snack Form! 

You’ve probably heard of Marry Me chicken pasta, and if you’re anything like me, you’ve fallen in love with it and immediately understood why it has that name. It’s creamy, cozy, loaded with sun-dried tomato flavor, and basically impossible not to obsess over.

And because I love that pasta so much, I couldn’t stop thinking, “what if I turned those same flavors into a dip?” Something warm and cheesy that I could scoop up with crispy crostinis and serve as an appetizer.

Enter: Marry Me Dip.

This baked dip takes everything we love about the classic pasta – the creamy sauce, the savory seasoning, the sun-dried tomatoes, the melty cheese – and turns it into the ultimate crowd-friendly appetizer. It’s bubbly, rich, and topped with gooey mozzarella that gets perfectly golden in the oven.

Serve it with toasted crostini, crackers, or even fresh veggies, and you’ve got a dip that disappears fast. Whether you’re making it for game day, a holiday gathering, or just because you’re craving something comforting, this is one of those recipes that people will hover around until it’s gone.

And honestly? It might be even more dangerous than the pasta.

Ingredients and Notes

Chicken: Use cooked, shredded chicken. Both boneless, skinless chicken breasts and boneless, skinless chicken thighs taste great. Or, save time, and pick up a rotisserie chicken at the store. 

Olive Oil: This sautés the veggies, helping release their flavor and soften. Avocado oil will also work if that’s what you have on hand. 

Shallot & Garlic: Sautéed until tender, these infuse the dip with sweet, savory, pungent flavor. 

Spinach: Use fresh or frozen chopped spinach for nutrients, bulk, and a pop of color. 

Cream Cheese, Sour Cream, & Mayo: These form the base of the dip, creating a rich flavor and irresistible creamy consistency. Use full-fat versions for the best results. 

Lemon Juice: The acidity adds a touch of brightness, balancing the richness of the fats. 

Artichoke Hearts: Chopped marinated artichokes add a briny, slightly tangy bite that pairs perfectly with the creamy cheeses and hearty greens.

Calabrian Peppers: These add amazing depth, gentle heat, and a touch of spice. Start with a little bit, and add more to taste. 

Sun-Dried Tomatoes: A must-have in any “Marry Me” recipe, these add subtle tang. 

Cheese: A combination of Parmesan and mozzarella creates a melty, gooey consistency while adding salty, savory flavors. 

Spices: Salt, pepper, and paprika enhance the savoriness of the dip and give it more depth. 

How to Make Baked Marry Me Chicken Dip

Step 1. Heat oil in a skillet over medium-high heat. Sauté the shallot and garlic until the shallot is translucent and the garlic is fragrant. 

Step 2. Add the chopped spinach, and continue to sauté until the greens are cooked and wilted. Then, remove the skillet from the heat. 

Step 3. Combine all the ingredients except ½ cup of mozzarella in a large bowl, stirring until the mixture is well combined and creamy. Season to taste. 

Step 4. Spread the dip mixture in an even layer in a cast-iron skillet, and sprinkle the reserved cheese on top.

Step 5. Bake until the dip is warm and bubbly. Then, broil just until the top is golden brown. Enjoy warm! 

My Favorite Ways to Serve

I always serve my Marry Me chicken dip warm with crostini and fresh veggies for dipping! It’s also great with tortilla chips, pita chips, or crackers. Honestly, it’s so good I could eat it with just a spoon. 

Try serving it as part of an appetizer platter with jalapeño poppers, baked bbq ribs, buffalo wings, asparagus puff pastry, fried chicken wings, rotel dip, and/or hot cheesy collard dip. Or, turn it into a meal by spooning it over cooked pasta or baked potatoes. 

How to Store 

Once cool, cover leftover dip with foil or transfer it to an airtight container. It will stay fresh in the fridge for up to 3-4 days. 

To serve, warm leftovers in the oven at 350°F until warmed through. If the top begins to brown too quickly, cover the dip with foil, and continue to bake until it heats through. 

More Delicious Chicken Recipes

• Fried Chicken Tenders
• Crispy Buttermilk Fried Chicken
• Easy Chicken Alfredo Pasta
• Homemade Chicken Pot Pie with Biscuits
• The Best Chicken and Sausage Gumbo
• Black Eyed Pea Soup

​​I hope you love my Marry Me Chicken Dip! It’s creamy, savory, spicy, hearty, and filling. If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes. 

marry me chicken dip, marry me dip

Creamy Baked Marry Me Chicken Dip

5 from 1 vote

Prep Time :15 minutes mins

Cook Time :20 minutes mins

Total Time :35 minutes mins

Serves: 8

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Ingredients

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• ▢ 2 cup chicken chopped
• ▢ 1-2 tbsp of olive oil
• ▢ 1 large shallot diced
• ▢ 3 cloves garlic minced
• ▢ 4 oz spinach
• ▢ 8 oz cream cheese softened to room temperature
• ▢ 3/4 cup full fat sour cream
• ▢ 1/3 cup mayo
• ▢ 1 tbsp lemon juice
• ▢ 1 cup marinated artichoke hearts drained and chopped
• ▢ 2 teaspoon of Calabrian peppers more to taste
• ▢ 1/3 sun dried tomatoes chopped
• ▢ 1/2 cup grated parmesan
• ▢ 1 1/2 cups whole milk mozzarella cheese divided (1 c for inside and 1/2 for the top)
• ▢ 1/2 – 3/4 tsp salt
• ▢ 1/4 teaspoon fresh cracked black pepper
• ▢ 3/4 teaspoon paprika

US Customary – Metric

Instructions

• Heat a skillet over medium-high heat. Once hot, add the olive oil, diced shallot, and minced garlic. Sauté for 1-2 minutes until the shallot starts to become translucent and the garlic is fragrant.
• Add the chopped spinach, and sauté for about 2-4 minutes until the spinach are cooked and wilted. Remove from the heat and set aside.
• Add the spinach mixture, shredded chicken, softened cream cheese, sour cream, mayo, Calabrian peppers, sundried tomatoes, lemon juice, black pepper, salt, black pepper, chopped artichoke hearts, parmesan cheese, and 1 cup shredded mozzarella cheese to a large mixing bowl. Stir until everything is well combined in a creamy mixture. Taste and add salt as needed.
• Preheat the oven to 350 degrees. Transfer the dip to a 10 inch cast-iron skillet and spread in an even layer. Top with remaining 1/2 cup shredded mozzarella cheese. Bake at 350 degrees for 20-25 minutes or until the dip is bubbly. Broil for 1-2 minutes or until the top is golden.
• Serve with crostini and veggies and enjoy.

Recipe by: Chavez Adams / Butter, Love & Salt | Photography by: Meg McKeehan.