Creamy, spicy, and perfect for chips, crackers, or straight-up spooning.
Jalapeño Chicken Dip
Ingredients
-
2 cups cooked chicken, shredded (rotisserie = easy win)
-
8 oz cream cheese, softened
-
1 cup shredded cheddar (or pepper jack for extra heat)
-
½ cup sour cream
-
2–3 jalapeños, finely diced
(remove seeds for mild, keep some for heat) -
1 tsp garlic powder
-
Salt & pepper to taste
Optional but highly recommended
-
½ tsp smoked paprika or cumin
-
¼ cup green onions
-
Splash of lime juice
Instructions
-
Preheat oven to 375°F (190°C).
-
In a bowl, mix cream cheese and sour cream until smooth.
-
Stir in chicken, jalapeños, cheese, and seasonings.
-
Spread into a baking dish.
-
Bake 20–25 minutes, until hot and bubbly.
-
Broil 2–3 minutes if you want a golden top.
Slow Cooker Version
-
Add everything to the crockpot.
-
Cook on LOW 2–3 hours, stirring once or twice.
Air Fryer Version
-
Use a small oven-safe dish.
-
Air fry at 350°F for 10–12 minutes.
Serving Ideas 🥨
-
Tortilla chips or pita chips
-
Celery sticks, bell peppers
-
Slathered on sliders or stuffed into quesadillas
Heat control tips 🌶️
-
Mild: 1 jalapeño, seeds removed
-
Medium: 2 jalapeños, some seeds
-
Spicy: add pickled jalapeños or a dash of hot sauce
Want a keto version, bacon-loaded upgrade, or extra-cheesy party-size batch?