Baked Spinach and Chicken Dip

Rated 5/5 based on 3 customer reviews
  • Prep: 10 min
  • Cook: 20 min
  • Total: 30 min
  • Servings: 8–10

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 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
(3)

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Rated 5 out of 5 by from I tried this for the first time and it was amazing! My husband loved it!! I added nacho cheese because I always have it on hand. I didn't use Parmesan cheese because I was out. I made this super fast and it saved my day for something quick to make while football was on!!
Date published: 2014-08-30
Rated 5 out of 5 by from Dip of dips Use pepper jack cheese for added flavor. A patry favorite!
Date published: 2014-02-20
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