HOT CHICKEN JALAPENO DIP
If you love jalapeno poppers and hot chicken dip, you are going to love this Hot Chicken Jalapeño Dip! Rotisserie chicken, crispy bacon, cream cheese, sharp cheddar, sour cream, and fresh jalapeños are combined into a creamy, cheesy dip and baked until hot and bubbly.
My husband loves jalapeño poppers, and I love a good hot chicken dip, so this recipe was the perfect combination of both. We first enjoyed it while watching football, but it has become one of those appetizers I make whenever we are having family and friends over.
Serve it warm with crackers, tortilla scoops, bagel chips, toasted bread, or fresh vegetables. It is an easy appetizer that disappears quickly at parties!
We love any appetizers with a creamy, cheesy filling. Some other ones you may want to try are HOT PIMENTO SAUSAGE DIP and GARLIC PARMESAN CHEESE DIP.
HOW TO MAKE HOT CHICKEN JALAPENO DIP:
(Full recipe and instructions on printable card below in post)
INGREDIENTS:
Bacon: Cook until crisp, drain grease, and crumble.
Cream Cheese: This makes the great base. Set out to soften at room temperature. The ingredients will combine easier.
Milk: This helps the ingredients to combine well, and adds to the creaminess of the dip.
Sour Cream: Gives the dip a little tang and helps to balance the cream cheese flavor.
Shredded Sharp Cheddar Cheese: If at all possible, shred your own from a block of cheese. The flavor is so much better, and it tends to melt easier. You can use a package of pre-shredded if necessary. Save 1/2 cup of the cheese out to sprinkle on the top before baking.
Rotisserie Chicken: This is so much quicker, but if you prefer to cook your own chicken, it works the same. Dice the chicken or chop into small pieces. This makes it easier to scoop onto a cracker or bread.
Jalapenos: Use 2 fresh ones, diced or cut into small pieces. Slice a couple rings to use as a garnish on top. Fresh jalapenos are preferred, but if you need to use them from a jar, drain them and cut into small pieces. You would use a 4oz can or jar.
INSTRUCTIONS:
- Cook the bacon until crisp. Drain well, crumble, and set aside. Dice or chop the cooked chicken into small pieces. Finely dice the jalapenos, reserving a few slices for garnish.
- Preheat the oven to 350°F. Spray a 2-quart baking dish with nonstick cooking spray. An oven-safe skillet can also be used.
- Place the softened cream cheese and milk in a large mixing bowl. Using an electric mixer, beat until smooth and creamy. Add the sour cream, most of the shredded cheddar cheese, crumbled bacon, diced jalapenos, and chopped chicken. Mix until everything is evenly combined.
- Spread the mixture evenly into the prepared baking dish. Sprinkle the remaining cheddar cheese over the top. Bake for about 20 minutes, or until the dip is hot and the cheese is melted and bubbly. Remove from the oven and garnish with sliced jalapenos.
- Serve immediately while the dip is warm and creamy. Arrange the baking dish on a serving board or platter and surround it with your favorite dippers.
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Some of our favorites are:
- Tortilla scoops
- Crackers
- Bagel chips
- Toasted bread
- Celery
- Bell pepper strips
- Carrot sticks
- Pretzel crisps
Step-By-Step Photos
Arrange the ingredients. Preheat oven to 350 degrees F. Spray a 2 quart baking dish with no stick cooking spray. May use an ovenproof skillet if desired. Cook the bacon first, drain grease, crumble and set aside.
Using an electric mixer, in a large bowl, beat the cream cheese and milk together until smooth. Add part of the cheddar cheese, sour cream, bacon, jalapenos, and chicken. Mix until well combined.
Spread into baking dish. Top with remaining cheese and bake about 20 minutes. Top with jalapeno slices.
Transfer to a serving dish, or arrange this dish on serving board. Surround with veggies, scoops, bagel chips, crackers, or party breads.
WHY YOU WILL LOVE THIS RECIPE:
- Jalapeño popper flavor: Fresh jalapeños, cream cheese, cheddar, and bacon give this dip all the flavors we love in jalapeño poppers.
- Easy to make: Using rotisserie chicken makes preparation quick and simple.
- Perfect for game day: This is a warm, hearty dip that is made for football parties, tailgating, and family gatherings.
- Make-ahead friendly: Assemble the dip a day ahead, refrigerate it, and bake it just before serving.
- Easy to customize: Adjust the amount of jalapeño depending on how much heat your family likes.
TIPS:
Wear gloves and avoid touching your eyes when working with jalapeño peppers.
HOW SPICY IS HOT CHICKEN JALAPEÑO DIP?
This dip has a mild-to-medium jalapeño flavor, depending on the peppers you use.
For a milder dip, remove the seeds and membranes from the jalapeños before dicing.
For more heat, leave some of the seeds and membranes intact. You can also add a small amount of cayenne pepper if you like your appetizers spicy.
Remember that jalapeños vary in heat, so the final spice level can vary from batch to batch.
TIPS FOR MAKING THE BEST HOT CHICKEN JALAPEÑO DIP
- Soften the cream cheese before mixing. This makes the filling much smoother.
- Chop the chicken fairly small so it is easy to scoop with a cracker or chip.
- Shred cheddar cheese from a block when possible for the best melting and flavor.
- Wear gloves when handling fresh jalapeños.
- Taste your jalapeños before deciding how much heat you want. Their heat level can vary.
- Reserve some cheese for the top so the finished dip has a golden, cheesy layer.
- Serve the dip hot for the best texture.
- If transporting this dip to a party, assemble it ahead of time and bake it shortly before serving.
FREQUENTLY ASKED QUESTIONS:
Can this dip be made ahead of time?
YES. Prepare the dip according to the recipe, spread it into the baking dish, cover, and refrigerate for up to 24 hours. Set it out of refrigerator while oven is preheating.
What can I serve with this dip?
Any kind of dippers. Breads, Crackers, Scoops, Chips, Fresh vegetables like celery or bell peppers all work perfectly.
Can I use leftover cooked chicken instead of rotisserie chicken?
Yes. Any cooked chicken will work in this recipe. Rotisserie chicken is simply a convenient shortcut.
How should I store leftovers?
Cover and refrigerate leftover dip for up to 3 days. Reheat until hot before serving.
This post was shared on Sweet Little Bluebird Weekend Potluck.
HOT CHICKEN JALAPENO DIP
Ingredients
- 4 slices bacon
- 8 ounces cream cheese softened
- 1/4 cup milk
- 2 1/2 cups sharp cheddar cheese, shredded divided
- 1/2 cup sour cream
- 2 fresh jalapenos 4 slices, diced
- 1 cup rotisserie chicken diced
- crackers, bagel chips, bread sticks, scoops, pita chips, celery sticks, bell pepper slices
Instructions
- Preheat oven to 350 degrees F. Spray a 2-quart baking dish with no stick cooking spray.
- Cook the bacon until crisp. Drain grease, crumble and set aside.
- Cut 3-4 slices of one of the jalapenos to use as garnish. Dice remaining jalapenos. Dice or chop chicken into small pieces.
- Using an electric mixer, in a large bowl, beat the cream cheese and milk together until smooth. Add 2 cups of the cheddar cheese, sour cream, bacon, jalapenos, and chicken. Mix until well combined.
- Spread into the baking dish. Top with remaining 1/2 cup of cheese and bake about 20 minutes. Top with jalapeno slices.
- Transfer to a serving dish, or arrange this dish on serving board. Surround with veggies, scoops, bagel chips, crackers, or party breads.
Notes
It is an easy appetizer to transport to a party.
The flavor is awesome and it is an excellent crowd pleaser. Leaving the seeds in the jalapenos will add more heat. You could also add a few sprinkles of cayenne pepper for additional heat.
