Cheesy Chicken Jalapeño Popper Dip
Everything you love about a creamy jalapeño popper dip, combined with cheesy shredded chicken!
Servings: 8 servings
Calories: 465kcal
Ingredients
Dip
- 6 slices bacon
- 1/2 small yellow onion diced
- 2 jalapeño peppers seeded and diced
- 4 cloves garlic minced or grated
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika
- 12 oz cream cheese softened
- 2/3 cup heavy cream or less, to your taste
- 3 cups shredded cooked chicken I use a rotisserie chicken
- 1/2 cup sharp cheddar cheese
Topping
- 1/3 of the cooked and crumbled bacon from earlier
- 1 cup shredded sharp cheddar cheese
Garnishes
- sliced green onions
- sliced jalapeño peppers
- minced fresh cilantro or parsley
Instructions
Prepare
- Preheat oven to 400°F.
Cook bacon
- Heat an oven-safe skillet (I like to use cast iron or stainless steel) over MED LOW heat. Once hot, add 6 slices bacon and cook until crispy on both sides.
- Remove to a paper towel lined plate, reserving about 1 Tbsp of the grease in the skillet, discarding the rest.
Cook veggies
- Increase heat to MED, and add 1/2 small yellow onion and 2 jalapeño peppers and cook, stirring occasionally, for about 3-5 minutes.
- While onion and jalapeños are cooking, crumble/chop cooked bacon, dividing and reserving about 1/3 of the bacon for a topping.
- Add 4 cloves garlic to the skillet and cook another 30 seconds to a minute, stirring often.
Assemble dip
- Season the veggies in the skillet with 1/4 tsp kosher salt, 1/4 tsp black pepper, and 1/4 tsp smoked paprika, then add the softened 12 oz cream cheese.
- Stir and cook until cream cheese is melted, then stir in 2/3 cup heavy cream, 3 cups shredded cooked chicken, 1/3 of the cooked and crumbled bacon from earlier, and 1/2 cup sharp cheddar cheese.
Top and bake
- Sprinkle 1 cup shredded sharp cheddar cheese and the reserved cooked bacon pieces over the top, and bake in preheated oven for about 15-20 minutes, until hot and bubbly and the cheese is melted.
Serve
- Serve hot, garnished with sliced green onions, sliced jalapeño peppers, and minced fresh cilantro or parsley, with desired dippers.
- Dippers we love are celery sticks, carrot sticks, crackers, tortilla chips, and toasted ciabatta bread slices.
Notes
- I've estimated this recipe serves about 8, but feel free to divide it into as many servings as you'd like.
- I prefer to shred my own cheese from a block of sharp cheddar. This way the cheese melts nicely and won't have a gritty texture.
Nutrition
Calories: 465kcal | Carbohydrates: 5g | Protein: 24g | Fat: 39g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 137mg | Sodium: 499mg | Potassium: 268mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 1172IU | Vitamin C: 5mg | Calcium: 216mg | Iron: 1mg
