Baked Spinach and Chicken Dip

3 Reviews
  • Prep 10 m
  • Cook 20 m
  • Total 30 m
Servings: 8–10

Ingredients

  • 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

Directions

  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® Farmhouse Originals 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.
• 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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Baked Spinach and Chicken Dip is rated 5.0 out of 5 by 3.
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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