SPINACH DIP BAKED CHICKEN RECIPE - (4.2/5)
Provided by TrayH
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.
BAKED SPINACH DIP LOAF
Any round loaf works as a serving bowl for this cream-cheesy dip, with spinach, cheddar, water chestnuts and, yes, bacon. Scoop the dip with the extra bread and veggies-then eat the bowl! -Frieda Meding, Trochu, Alberta
Provided by Taste of Home
Categories Appetizers
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.
Nutrition Facts : Calories 254 calories, Fat 24g fat (9g saturated fat), Cholesterol 41mg cholesterol, Sodium 334mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.
BAKED SPINACH ARTICHOKE DIP
This is a favorite at family get togethers. It's always gone in a flash! Serve with tortilla chips or petite sourdough French bread slices.
Provided by Kathy Berliner
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
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.
Nutrition Facts : Calories 29.8 calories, Carbohydrate 1.9 g, Cholesterol 4.8 mg, Fat 1.5 g, Fiber 0.7 g, Protein 2.4 g, SaturatedFat 0.9 g, Sodium 138.7 mg, Sugar 0.1 g
BAKED SPINACH
I have a problem with my middle child eating vegetables. He seems to have an aversion to 'green'. This is one way to get him to eat his spinach and the whole family loves it, too.
Provided by evelynathens
Categories Spinach
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.
Nutrition Facts : Calories 201.7, Fat 14.6, SaturatedFat 8, Cholesterol 175.1, Sodium 381.1, Carbohydrate 7, Fiber 1.4, Sugar 1, Protein 11.3
CHICKEN SPINACH DIP BREAD BOWLS
My family loves artichoke spinach dip, so I thought I could turn this popular appetizer into a chicken entree. The sourdough bowl makes a fun presentation. I love that with this recipe I can make one for dinner and wrap one for the freezer! -Merry Graham, Newhall, California
Provided by Taste of Home
Categories Dinner
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°.
Nutrition Facts :
BAKED SPINACH AND CHICKEN DIP
Make and share this Baked Spinach and Chicken Dip recipe from Food.com.
Provided by Hidden Valley
Categories Chicken
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.
Nutrition Facts : Calories 196.1, Fat 18.5, SaturatedFat 6.1, Cholesterol 35.5, Sodium 365.2, Carbohydrate 3.3, Fiber 0.8, Sugar 1.3, Protein 5.2
OVEN-BAKED SPINACH DIP IN A BREAD BOWL
This awesome spinach dip recipe is the best I've ever had. Perhaps because it's heated and in a Hawaiian bread bowl. I received this recipe from a friend years ago, and wanted to share it because it is one of my absolute favorites!
Provided by dutschd
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach 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.
Nutrition Facts : Calories 353.4 calories, Carbohydrate 22.1 g, Cholesterol 49 mg, Fat 26.6 g, Fiber 2.2 g, Protein 7.9 g, SaturatedFat 10.4 g, Sodium 345.4 mg, Sugar 3.6 g
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