Prep:
5 min
|
Cook:
10 min
Baked Spinach and Chicken Dip
- Prep: 10 min
- Cook: 20 min
- Total: 30 min
- Servings: 8–10
Rated 4.8947/5
based on 38 customer reviews
Ingredients (5)
-
1 (8 oz.) package cream cheese cubed
-
-
1 (10 oz.) package frozen, chopped spinach thawed, squeezed dry
-
½ cup Parmesan cheese, grated
-
½ cup cooked chicken, chopped
Steps (10)
-
Step 1Preheat oven to 375ºF.
-
Step 2In 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.
-
Step 3Add spinach and Parmesan cheese. Mix well.
-
Step 4Add chicken and stir gently to combine.
-
Step 5Transfer mixture to a baking dish (at least 6 cups).
-
Step 6Bake for 20 minutes or until bubbly and golden brown. The internal temperature of the cooked dip should be 165ºF.
-
Step 7Serve with crackers, bread or veggie sticks.
-
Step 8Tip:
If you like it spicy, substitute Hidden Valley® Southwest Chipotle Dressing in place of the Ranch Dressing and add diced pickled jalapeños. -
Step 9For a fewer calories, try Hidden Valley® The Original Ranch® Light Dressing instead of the full calorie Ranch.
-
Step 10Make Ahead:
Prepare the unbaked dip up to 3 days ahead; store covered and refrigerated. Bake prior to serving.
-
For safe meat preparation, reference the USDA website.For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
DID YOU MAKE THIS RECIPE?
Check if you made it
I made it
(45 people made this)
Hidden Valley® Ranchology Rewards
HV Hot Shot
Couldn't Be Simpler
Off to the Rewards
Join the new Ranchology® Rewards program. Fun badges. Delicious rewards. What are you waiting for?
Join Now
HV Hot Shot
Couldn't Be Simpler
Off to the Rewards