Hot, creamy, and packed with enough chicken to keep things interesting. This Chimichurri Chicken Artichoke Dip is sure to be the hit of your next gathering.
There are recipes… and then there are stories you can taste. Phil McCockin’s “Chimi Me Baby One More Time Warm Chimichurri Chicken Artichoke Dip was born not in a quiet kitchen, but in the heart of Argentina—over open flames, shared laughter, and one unforgettable night captured in “From Grill to Glory: The Night Phil McCockin Became El Pibe Tango.” What started as a bold, herbaceous chimichurri chicken recipe crafted to lift spirits and feed a crowd has since evolved into a rich, creamy, flavor-packed dip that brings people together just as powerfully as that night under the tango lights.
This dish takes everything you love about traditional Argentinian chimichurri—fresh parsley, garlic, chili, olive oil, and bright citrus—and folds it into a warm, bubbling chicken artichoke dip that’s equal parts comfort food and culinary adventure. Juicy, seasoned chicken, creamy cheeses, and zesty chimichurri come together in a cast iron skillet to create a dip that’s bold, vibrant, and impossible to ignore. It’s the kind of party dip recipe that turns heads, starts conversations, and disappears faster than you can say “pass the chips.”
Impress with the best
Whether you’re hosting game day, planning a backyard gathering, or just looking for a standout easy appetizer recipe, this chimichurri chicken dip delivers big flavor with minimal fuss. It’s got that signature Phil flair—playful, a little rebellious, and packed with personality—while still hitting all the right notes for crowd-pleasing comfort food. One bite in, and you’ll understand why this dish went from campfire creation to full-blown party classic.
Indulge in this delicious breakfast, brunch and any time-of-day recipe featured in Phil’s cookbook “101 Ways To Eat Cock,” available for purchase on Amazon.
Phil McCockin’s “Chimi Me Baby One More Time” Warm Chimichurri Chicken Artichoke Dip
Ingredients
- 3 boneless skinless chicken thighs, chopped into ½-inch pieces
- 1 lb cream cheese softened
- 1 cup mayonnaise
- 1 yellow onion finely diced
- 1 14 oz can artichoke hearts, drained & chopped
- 2 cups Monterey Jack cheese shredded (divided)
- 2 cloves garlic minced
- 1 jalapeño finely chopped (seeds optional)
- 1 cup cherry tomatoes halved (divided)
- 1 cup chimichurri sauce
- Extra chimichurri for drizzling on top
For the Chimichurri:
- ⅓ cup extra-virgin olive oil
- 2 tablespoons white wine vinegar
- 1 lime
- 1 garlic clove minced
- 1 red chili pepper finely chopped
- ½ teaspoon sea salt
- ¼ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- ¼ teaspoon smoked paprika
- ½ cup finely chopped fresh flat-leaf parsley
For Serving:
- Crackers
- Tortilla chips
- Crostini or toasted baguette slices
Instructions
Build the Chimichurri (Let It Wake Up)
- In a bowl, combine olive oil, vinegar, lime juice, garlic, chili pepper, salt, oregano, red pepper flakes, and smoked paprika. Stir well. Fold in the parsley last.
- Let sit for 15–20 minutes minimum to develop flavor.
Cook the Chicken
- Season chopped chicken with salt and pepper.
- Heat a skillet over medium-high heat with a little oil and cook for 3–4 minutes, until lightly browned with a bit of char. Set aside.
Preheat & Prep: Preheat oven to 375°F.
- Lightly grease a cast iron skillet or baking dish.
Make the Creamy Base
- In a large bowl, mix softened cream cheese and mayonnaise until smooth and fully combined.
Build the Dip
- Add cooked chicken, onion, artichokes, garlic, jalapeño, ½ the cheese, and ½ the cherry tomatoes.
- Mix until evenly combined.
- Add the Chimichurri
- Fold in 1 cup chimichurri sauce.
- You want those green streaks running through the mix like flavor with intent.
Bake It Off: Transfer mixture to your baking dish and spread evenly.
- Top with remaining cheese and cherry tomatoes.
- Cover with foil and bake 20–25 minutes
- Remove foil and bake another 5–10 minutes, until hot, bubbly, and lightly golden
- Finish & Serve: Drizzle with extra chimichurri right out of the oven.
- Let rest for about 5 minutes… if your crowd allows it.
- Serve warm with chips, crackers, or toasted bread—and prepare for chaos.
Phil’s Pro Tips
- Build the Layers, Don’t Dump the Flavor: Mixing everything at once gets you a dip. Layering it right gets you a moment. Cook the chicken, wake up the chimichurri, then bring it all together—each step earns its place.
- Char = Character: Don’t just cook the chicken—give it a little attitude. A quick sear or grill adds that smoky edge that cuts through all that creamy richness. Bland chicken? Not invited.
- Finish Hot, Serve Hotter: That final chimichurri drizzle right out of the oven isn’t optional—it’s the move. Heat opens it up, aroma hits first, and suddenly everyone’s hovering like they’ve lost control.
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