GrillinFoolsSpinach artichoke dip is one of those guilty pleasures that you just can’t resist grabbing a chip and sending a spoonful into your mouth. It’s one of those proven, and positively addictive flavor profiles. So why do we only eat it at Applebees or sometimes at a family gathering? It’s not like we drop a bowl of this on the table for the kids to munch on as we finish dinner. We only get this out and about. Let’s fix that by incorporating that dip into this Grilled Spinach Artichoke Dip Stuffed Chicken recipe. Did I mention that we also wrapped these beauties in bacon? Well, we would’ve if the title wasn’t already too long!
Grilled Spinach Artichoke Dip Stuffed Chicken Ingredients
- 8 oz cream cheese, softened
- 4 oz shredded mozzarella cheese
- 1/2 cup chopped, marinated artichoke hearts
- 1/2 cup chopped, frozen spinach, thawed
- 2 green onions, chopped
- 1/4 cup chopped red bell pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 4 large chicken breasts, butterflied
- Salt and pepper to taste
- 1 pound thick cut, applewood smoked bacon
Combine the cream cheese, mozzarella, artichoke hearts, spinach, onion, bell pepper, garlic powder and onion powder in a bowl and blend together into spinach artichoke dip:
How to Stuff Chicken Breast?
Butterfly the chicken breasts with a super sharp knife, layer down about three tablespoons of that creamy dip, then fold back up, season with salt and pepper, and wrap in the applewood smoked bacon before securing with some tooth picks to hold everything in place. See pics below of the process:
I used a few toothpicks to secure them and keep that creamy dip from leaking out and I placed them on a medium hot grill, in this case the Primo ceramic kamado grill, which is the only kamado made in the USA and had it rocking at around 400F. After about 10 minutes, I opened the grill, and I gasped at the beautiful sight of my bacon strips, cooking PERFECTLY. I flipped them over and let them grill for just about 7 minutes more until my chicken was sitting between 160F-165F and the bacon had browned up nicely:
If using a standard grill, bank the coals to one side and cooke these at the edge of those hot coals. This is called two zone or indirect grilling. Keep rotating and moving the chicken breasts as the bacon browns.
Pro Tip ~ Don’t cook these based solely on the brownness of the bacon. Cook until the chicken is sitting between 160F-165F even if the bacon isn’t quite as brown as you would like. We don’t want brown bacon but dry chicken.
Pro Tip part 2 ~ When using a probe thermometer, make sure the tip of the probe is in the thickest part of the chicken, and not the gooey, cheesy center where the temps could read much higher than what the chicken is.
I carefully removed the grilled spinach artichoke dip stuffed chicken and took out the toothpicks and let the chicken rest for a few minutes so the cheese could cool otherwise that cheese is gonna run out all over the plate when sliced. After a few minutes, I got the knife out:
That is exactly what I was hoping for!
Grilled Spinach Artichoke Dip Stuffed Chicken Summary
Spinach artichoke dip, wrapped in juicy chicken breast, wrapped in savory bacon is an absolutely delightful dish that takes less than an hour from fridge to plate.
If you have any questions or comments, feel free to leave them below or send me an email. You can also check out other content I have done over on my website Phoenix Family Foodie
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Grilled Spinach Artichoke Dip Stuffed Chicken
Ingredients
- 8 ounces Cream cheese, softened
- 4 ounces Shredded mozzarella cheese
- ½ cup Chopped, marinated artichoke hearts
- ½ cup Chopped,frozen spinach, thawed
- 2 Green onions, chopped
- ¼ cup Chopped red bell pepper
- ½ teaspoon Garlic powder
- ½ teaspoon Onion powder
- 4 Large chicken breasts, butterflied
- Salt and pepper to taste
- 1 pound Thick cut, applewood smoked bacon
Instructions
- Preheat the grill to 400F
- In a large mixing bowl combined the cream cheese, mozzarella cheese, artichoke hearts, spinach, green onions, bell pepper, garlic powder and onion powder. Season with salt and pepper to taste. Mix until all ingredients are combined.
- Placea bout 3 tbsp of the mixture into the center of the butterflied chicken breasts. Fold the chicken breasts up, season with salt and pepper to taste and wrap each one in 2-3 strips of bacon. Use a few toothpicks to secure the bacon strips in order to keep the filling from leaking out while grilling.
- Place the chicken breasts on the pre-heated grill and allow them to grill for 7-10 minutes on each side, or until the chicken reaches 160F-165F degrees. Remove the chicken breasts from the grill and allow them to cool before removing the toothpicks and serving.
Video
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6 comments
Mike
This recipe sounds really tasty! If I were to smoke these, would 4 hours at 250 be reasonable? Thank you!
Scott Thomas
Mike,
I would expect these to be cooked through in less than 2 hours at 250F. Chicken breasts don’t take long. Just make sure to cook to temp, not to time.
Chase
That looks absolutely amazing! I was looking for recipes using Spinach and Artichoke Dip because I bought a HUGE tub of this stuff at Costco and I need to use it up before it goes bad. Thanks for the great idea!
John M Belvedere
Bravo! I made these or my wife and myself and they were outstanding. My only issue is I wish you would make a print recipe to your recipes. Constantly looking at my iPad was a little tiring. Keep up the great work👍
Scott Thomas
I’m pretty sure you can print the recipe. On the recipe card at the bottom, there’s a little pic. Right below that pic is “Print Recipe” button. If that doesn’t work, let me know.
Steve
This looks great! I can’t wait to give this a try in the coming weeks. Every time my son comes home from college, he asks me to make something new for him. I may have just found that dish!