Baked Spinach and Chicken Dip

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 8–10

Reviews (14)

Rated 5/5 based on 14 customer reviews

Step By Step

Ingredients (5)

1 (8 oz.) package cream cheese cubed
1 cup Hidden Valley^® Original Ranch^® Dressing
1 (10 oz.) package frozen, chopped spinach thawed, squeezed dry
½ cup Parmesan cheese, grated
½ cup cooked chicken, chopped

Steps (10)

Step 1
Preheat oven to 375ºF.
Step 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.
Step 3
Add spinach and Parmesan cheese. Mix well.
Step 4
Add chicken and stir gently to combine.
Step 5
Transfer mixture to a baking dish (at least 6 cups).
Step 6
Bake for 20 minutes or until bubbly and golden brown. The internal temperature of the cooked dip should be 165ºF.
Step 7
Serve with crackers, bread or veggie sticks.
Step 8
Tip:
If you like it spicy, substitute Hidden Valley® Southwest Chipotle Dressing in place of the Ranch Dressing and add diced pickled jalapeños.
Step 9
For a fewer calories, try Hidden Valley® The Original Ranch® Light Dressing instead of the full calorie Ranch.
Step 10
Make 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.

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Reviews
(14)

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Rated 5 out of 5 by DanzWMe from Simply Awesome I prepare with the Spicy Chipotle ranch & jalapenos. I prepare minimum of 2 days ahead so flavors can meld & then bake when ready to serve. It always is the first dish to go!

Date published: 2019-05-21

Rated 5 out of 5 by Justanana from Yummy! What a great dip, quick and easy, perfect for veggies or chips

Date published: 2019-04-11