Jalapeño Chicken Dip

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The “Popper-Style” Jalapeño Chicken Dip

This is best served bubbling hot in a cast-iron skillet or a stoneware dish. The contrast between the creamy interior and the crunchy topping is what makes it addictive.

CategoryDetails
Prep Time15 minutes
Cook Time20–25 minutes
Total Time40 minutes
Yield8–10 servings

🍴 Ingredients

  • 2 cups Shredded cooked chicken (Rotisserie chicken works perfectly)
  • 1 brick (8 oz) Cream cheese, softened
  • ½ cup Sour cream or Greek yogurt
  • ½ cup Mayonnaise
  • 4–5 Fresh jalapeños (finely diced)
  • 1 ½ cups Shredded Mexican blend or Pepper Jack cheese
  • 6 slices Bacon, cooked and crumbled
  • 1 tsp Garlic powder
  • Topping: ½ cup Panko breadcrumbs mixed with 1 tbsp melted butter

👩‍🍳 Instructions

1. The Creamy Base

  • Preheat your oven to 190°C (375°F).
  • In a large bowl, beat together the softened cream cheese, sour cream, and mayonnaise until smooth.

2. The Fold

  • Stir in the garlic powder, diced jalapeños, shredded chicken, and half of the bacon.
  • Add 1 cup of the shredded cheese and stir until the chicken is evenly coated in the creamy mixture.

3. The Assembly

  • Spread the mixture into a 9-inch pie plate or an oven-safe skillet.
  • Top with the remaining ½ cup of cheese, the rest of the bacon, and the buttery Panko breadcrumbs.

4. The Bake

  • Bake for 20–25 minutes until the edges are bubbling and the Panko topping has turned a deep, golden brown.
  • The “Broil” Finish: If the top isn’t as crunchy as you’d like, pop it under the broiler for 60 seconds at the very end.

The “Canned” Shortcut: If jalapeños aren’t in season or you want a milder, tangier flavor, use a 4 oz can of diced pickled jalapeños (drained). The pickling juice adds a nice acidity that cuts through the heavy cream cheese.

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