Phil McCockin’s “Chimi Me Baby One More Time” Warm Chimichurri Chicken Artichoke Dip

Born from the fire and flavor of Argentina, Phil McCockin’s “Chimi Me Baby One More Time” Warm Chimichurri Chicken Artichoke Dip is a bold twist on a classic crowd favorite. Inspired by his Campfire Cock-Tale “From Grill to Glory: The Night Phil McCockin Became El Pibe Tango,” this dish takes vibrant, garlicky chimichurri and folds it into a rich, creamy, cheesy dip loaded with tender chicken and artichokes.

Perfect for parties, game days, or anytime you need a knockout appetizer, this warm chimichurri chicken dip delivers big, zesty flavor in every bite. It’s easy to make, impossible to resist, and guaranteed to have people gathered around the pan coming back for more.

Course Appetizer, brunch, Dinner, Lunch

Cuisine Argentina, argentinian

Keyword brunch, chicken, chimichurri, food, tailgate

Prep Time 20

Cook Time 45

Resting Time Minimum 5

Total Time 1 10

Servings

Calories 648kcal

Author Phil McCockin

Equipment

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

Get Recipe Ingredients

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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