Hot Rotisserie Chicken & Cheese Dip
Rotisserie chicken breast, from the deli, chopped
|2 packed cups|
Baby spinach, fresh
Asiago cheese, grated
Baguette, sliced, wrapped in foil
Preheat the oven to 350 degrees Fahrenheit.
In an oven proof serving bowl, place the spinach in the bowl. Place the chicken over the spinach followed by the Cajun spice and cheeses. The bowl size should be large enough to hold everything, but just barely, where you need to pack the spinach down and the cheese is above the rim. Don't worry; the spinach will shrink in the oven so it will all come together.
Bake in the oven for 16 minutes, taking out half way through the baking time to stir the ingredients together for a couple of stirs using a fork.
During the last 8 minutes of cooking, add the foil wrapped baguette to warm through.
Remove the dip and bread from the oven. Stir the dip using the fork until the dip is fully combined. Serve warm with the warm sliced baguette.