Baked Spinach and Chicken Dip

Rated 5/5 based on 5 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
(5)

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Rated 5 out of 5 by from Spinach Dip Creativity I made this Dip on 11/23/18 with out the chicken and it came out Really Delicious. I made another Dip on 11/24/18 with the chicken Add Bacon and used additional Cheese and It was the Out of this World:)
Date published: 2018-11-24
Rated 5 out of 5 by from Really good! I absolutely love this dip because it’s super easy to make and not my family loves it! I bring it to every family get together because it is requested because it’s a favorite and pretty much goes with anything
Date published: 2018-10-30
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