Prep:
5 min
Baked Spinach and Chicken Dip
- Prep: 10 min
- Cook: 20 min
- Total: 30 min
- Servings: 8–10
Rated 4.8974/5
based on 39 customer reviews
Ingredients (5)
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1 (8 oz.) package cream cheese cubed
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1 (10 oz.) package frozen, chopped spinach thawed, squeezed dry
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½ cup Parmesan cheese, grated
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½ cup cooked chicken, chopped
Steps (10)
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Step 1Preheat oven to 375ºF.
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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.
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Step 3Add spinach and Parmesan cheese. Mix well.
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Step 4Add chicken and stir gently to combine.
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Step 5Transfer mixture to a baking dish (at least 6 cups).
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Step 6Bake for 20 minutes or until bubbly and golden brown. The internal temperature of the cooked dip should be 165ºF.
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Step 7Serve with crackers, bread or veggie sticks.
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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.
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Step 10Make Ahead:
Prepare the unbaked dip up to 3 days ahead; store covered and refrigerated. Bake prior to serving.
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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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