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Baked Spinach and Chicken Ranch Dip

If you're looking for a great dip or comfort food, this baked spinach dip with chicken recipe is delicious and easy to make. Our Baked Spinach and Chicken Ranch Dip recipe is cheesy, decadent, and tasty. Just add a cup of Hidden Valley® Original Ranch® Dressing to elevate the flavor and enjoy!

  • Prep Time 10 min
  • Cook Time 20 min
  • Servings 8
  • Print print Print

Ingredients (5)

For safe meat preparation, reference the USDA website. For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

Steps (10)

  1. 1
    Preheat oven to 375ºF.
  2. 2
    In a microwave safe medium bowl, add cream cheese and Ranch dressing. Microwave on high for 30 seconds or until cream cheese is soft. Stir to combine.
  3. 3
    Add spinach and Parmesan cheese. Mix well.
  4. 4
    Add chicken and stir gently to combine.
  5. 5
    Transfer mixture to a baking dish (at least 6 cups).
  6. 6
    Bake for 20 minutes or until bubbly and golden brown. The internal temperature of the cooked dip should be 165ºF.
  7. 7
    Serve with crackers, bread or veggie sticks.
  8. 8
    Tip:
    If you like it spicy, substitute Hidden Valley® Southwest Chipotle Dressing in place of the Ranch Dressing and add diced pickled jalapeños.
  9. 9
    For a fewer calories, try Hidden Valley® The Original Ranch® Light Dressing instead of the full calorie Ranch.
  10. 10
    Make Ahead:
    Prepare the unbaked dip up to 3 days ahead; store covered and refrigerated. Bake prior to serving.

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40 Reviews

4.9

recommend 97.5% would recommend this recipe

Rated 5 out of 5 by from Great dip with chicken! This dip was delicious with a chicken tip. I decided to season the chicken to be a bit spicy, which a this dip a special kick. My family loved it and I would recommend this recipe for something interesting and different.
Date published: 2021-03-23
Rated 5 out of 5 by from HV -Baked Spinach and Chicken Dip I love spinach. The chicken added to this recipe with ranch seasoning makes a tasty dip.
Date published: 2020-07-05
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