Baked Spinach And Chicken Dip

• 1 (8 ounce) package cream cheese, cubed
• 1 cup Hidden Valley® Original Ranch® Dressing
• 1 (10 ounce) package frozen chopped spinach, thawed
• 1/2 cup parmesan cheese, grated
• 1/2 cup cooked chicken, chopped

1. Preheat oven to 375u0b0F.
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. Add spinach (squeezed dry) and parmesan cheese. Mix well.
4. Add chicken and stir gently to combine.
5. Transfer mixture to a baking dish (at least 6 cups).
6. Bake for 20 minutes or until bubbly and golden brown. The internal temperature of the cooked dip should be 165u0b0F.
7. Serve with crackers, bread or veggie sticks.
8. Tip: If you like it spicy, substitute Hidden Valley(R) Farmhouse Originals Southwest Chipotle Dressing in place of the Ranch Dressing and add diced pickled jalapenos.
9. For a fewer calories, try Hidden Valley(R) The Original Ranch(R) Light Dressing instead of the full calorie Ranch.
10. Make Ahead: Prepare the unbaked dip up to 3 days ahead; store covered and refrigerated. Bake prior to serving.

cream cheese, hidden valleyreg, parmesan cheese, chicken

Taken from www.food.com/recipe/baked-spinach-and-chicken-dip-519107 (may not work)