Number Of Ingredients 6 Steps:

  • Place chicken breasts in baking dish. * Cover chicken with thick layer of spinach dip. * Top with Panko bread crumbs. Bake in preheated 375* oven for 30 minutes or until chicken is cooked through.

Time 1h50m Yield 16 servings. Number Of Ingredients 13 Steps:

Preheat oven to 375°. Reserve 1 tablespoon crumbled bacon for topping. Beat cream cheese and mayonnaise until smooth. Stir in spinach, water chestnuts, 1 cup cheese, half of the green onions, garlic, seasonings and remaining bacon., Cut a 1-1/2-in. slice off top of bread. Hollow out the bottom, leaving a 1/2-in.-thick shell. Cut all removed bread into cubes for serving. Fill shell with dip. Wrap in heavy-duty foil, tenting foil over dip. Bake on a baking sheet 1-1/4 hours., Open foil carefully, allowing steam to escape. Sprinkle dip with remaining cheese and green onion and the reserved bacon. Bake until cheese is melted, 10-15 minutes. Serve warm with cucumber and cubed bread.

Time 25m Yield 32 Number Of Ingredients 7 Steps:

Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine spinach, artichoke hearts, 1/2 cup Parmesan cheese, mozzarella cheese, white pepper, and lemon juice. Mix well, and spoon mixture into a 1 quart baking dish. Top with remaining 1/4 cup parmesan cheese. Bake for 15 to 20 minutes, or until hot and bubbly.

Time 40m Yield 6 serving(s) Number Of Ingredients 8 Steps:

Preheat oven to 400 degrees F. Butter a 9 inch glass pie plate. Combine the eggs, bread crumbs, cream cheese, salt and nutmeg and stir in spinach, half and half and Cheddar. Transfer spinach mixture to pie plate and bake for 20-25 minutes, or until set and puffed slightly. Note: I sometimes fry up a few rashers of bacon until crisp, drain and crumble them into the spinach mixture.

Time 55m Yield 8 servings. Number Of Ingredients 13 Steps:

Preheat oven to 400°. Thaw spinach, reserving 2 tablespoons liquid., In a small microwave-safe bowl, combine oil and garlic. Microwave on high 30-45 seconds or until warmed. Cut a thin slice off top of each bread loaf. Hollow out bottoms, leaving 1/2-in.-thick shells (save removed bread for another use). Brush 2 tablespoons oil mixture over outside and inside of bread bowls. Place bread bowls on a baking sheet., Strain remaining oil mixture into a large skillet; discard garlic. Heat oil over medium-high heat. Add pepper and onion; cook and stir 5-7 minutes or until tender. Remove from pan., Add chicken to pan; cook and stir over medium-high heat 6-8 minutes or until no longer pink. Reduce heat to medium. Add artichoke hearts, cream cheese, 1/4 cup Parmesan cheese, Italian seasoning, salt, spinach, pepper mixture and reserved spinach liquid; cook and stir until cream cheese is melted. Stir in 1/4 cup crumbled bacon. Remove from heat., Divide mixture between bread bowls; top with remaining bacon. Sprinkle remaining Parmesan cheese over filling and bowls., Bake, uncovered, 10 minutes. Cover loosely with foil; bake 8-12 minutes longer or until filling is heated through. Let stand 10 minutes before serving. To serve, cut each bowl into 4 wedges. Freeze option: Cool chicken mixture before filling bread bowls. Securely wrap unbaked bowls in foil; place in resealable plastic freezer bags and freeze. To use, partially thaw in refrigerator overnight. Unwrap bowls and place on a baking sheet. Cover loosely with foil and bake in a preheated 350° oven 1 hour. Bake, uncovered, 10-15 minutes longer or until filling is heated through and a thermometer inserted in center reads 165°.

Time 35m Yield 12 serving(s) Number Of Ingredients 5 Steps:

Preheat oven to 375ºF. 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. Add spinach (squeezed dry) 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. Tip: If you like it spicy, substitute Hidden Valley® Farmhouse Originals Southwest Chipotle Dressing in place of the Ranch Dressing and add diced pickled jalapenos. For a fewer calories, try Hidden Valley® The Original Ranch® Light Dressing instead of the full calorie Ranch. Make Ahead: Prepare the unbaked dip up to 3 days ahead; store covered and refrigerated. Bake prior to serving.

More about “baked spinach and chicken dip recipes”

Time 1h30m Yield 15 Number Of Ingredients 12 Steps:

Preheat oven to 375 degrees F (190 degrees C). Combine cream cheese and mayonnaise in a large bowl and mix well. Add spinach, water chestnuts, bacon, Cheddar cheese, green onions, dill, garlic, seasoned salt, and pepper and stir until well combined. Cut off 1/2 to 1 inch off the the top of the Hawaiian bread to make a lid. Hollow out the rest of the bread to form a bowl. Make sure to leave a little layer of bread throughout the inside of the bowl and save the pieces for dipping. Fill the bowl with the dip and cover with the lid. Wrap in aluminum foil and place on a baking sheet. Bake in the preheated oven until bread bowl and dip are thoroughly heated through, 1 1/4 to 1 1/2 hours.