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Baked Spinach and Chicken Dip
Make Ahead: Prepare the unbaked dip up to 3 days ahead; store covered and refrigerated. Bake prior to serving.
Yield: 4 cups 1x
Prep: 15 minsCook: 20 minsTotal: 35 minutes
Units:
Scale:
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
- 1/2 cup Parmesan cheese, grated
- 1/2 cup cooked chicken chopped (we increased the amount of chicken to 1 cup)
Instructions
- Preheat oven to 375ºF.
- In a microwave-safe medium bowl, add cream cheese and Hidden Valley® Original Ranch® Dressing. Microwave on high for 30 seconds or until cream cheese is soft. Stir to combine.
- Add spinach and parmesan cheese. Mix well.
- Add chicken and stir gently to combine.
- Transfer mixture to a baking dish (at least 6 cups).
- Bake for 20 minutes or until bubbly and golden brown. The internal temperature of the cooked dip should be 165ºF.
- Serve with crackers, bread or veggie sticks.
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