Description
Jalapeño Popper Dip with a twist! This creamy, cheesy chicken dip brings the heat without the hassle of stuffing individual peppers.
Ingredients
Scale
- 2 cups (16 oz) cooked chicken, shredded
- 8 oz cream cheese, softened at room temperature
- 1 cup (8 oz) sour cream
- 1 cup (4 oz) shredded cheddar cheese
- 1 cup (4 oz) shredded monterey jack cheese
- 4–5 jalapeños, seeded and finely diced (about ½ cup)
- 6 slices bacon, cooked crispy and crumbled
- 2 cloves garlic, minced
- 1 tsp onion powder
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
- ½ cup (2 oz) shredded cheddar cheese (for topping)
- ¼ cup panko breadcrumbs
- 2 tbsp butter, melted
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Ensure cream cheese is softened and chicken is shredded into bite-sized pieces.
- In a large mixing bowl, beat cream cheese and sour cream with an electric mixer until smooth and fluffy, about 2 minutes. Add garlic, onion powder, smoked paprika, and cayenne (if using), then mix until well incorporated.
- Fold in shredded chicken, diced jalapeños (reserving some for garnish if desired), crumbled bacon (saving some for topping), and 1 cup each of cheddar and monterey jack cheeses. Season with salt and pepper to taste.
- Transfer mixture to a 2-quart baking dish. In a small bowl, combine remaining ½ cup cheddar cheese, panko breadcrumbs, and melted butter. Sprinkle evenly over the dip.
- Bake for 20-25 minutes, until edges are bubbling and top is golden brown. For extra crispiness, broil for the final 1-2 minutes, watching carefully.
- Let rest for 5 minutes before serving. Garnish with reserved bacon, jalapeño slices, and fresh parsley. Serve with tortilla chips, crackers, or fresh vegetables.