Jalapeno Cheesy Chicken Dip Recipe
A fan favorite this flavorful dip has a spicy kick. This easy recipe is adaptable to many tastes. Jalapeno Cheesy Chicken Dip is made with simple ingredients. The perfect hearty dip for any gathering!
What I love about this dip
This recipe comes from my cousin Angelas. We actually call it Cousin Angelas Dissappearing Chicken Dip, but that has zero SEO cred, so I renamed it for you! How do I love thee spicy dip? Let me count the ways. My family for the most part loves all things spicy! What I love about this is you can change the level of heat easily, and as you can read in below in the tips & variations the basics of this recipe adapt easily into a couple other dips! I feel like because it has chicken in it, it’s more than a dip. It’s like an entree you can eat with chips. No fork required. Like chicken chili only thicker and cheesier. This spicy chicken dip is a meal in a dip. So here it is: Disappearing Chicken Dip. It’s a meal. It’s a dip. Itsa meal. Itsa dip. Itsa addicting!
Gather these ingredients
This is how you make Jalapeno Cheesy Chicken Dip
You will need a 8×8 baking dish for one recipe, but you might just want to get out your 9×13 and double it! Just saying, it’s that good. Preheat the oven to 350 degrees.
1. Cook chicken breasts, and shred them. Add shredded chicken, softened cream cheese, sour cream, mayonnaise, pickled jalapenos, black pepper, and granulated garlic to a large bowl. If you have a stand mixer this works great for shredding the chicken first with the paddle and then adding additional ingredients and mixing until combined. (Chicken can be baked in the oven, cooked in your insta pot, or poached.)
2. Next add shredded cheese, and finely chopped fresh jalapeno pepper to the mixture and fold them in. That’s all there is to it! So incredibly easy.
3. Spread into a shallow baking dish, and place in a preheated oven (350 degrees) for 30 minutes or until bubbly and starting to brown around the edges.
Garnish with green onions, and slices of jalapeno if you’re feeling fancy. Serve with tortilla chips, crackers, pita chips, slices of baguette, and fresh veggies. The best part is how ooey, gooey, this cheesy dip is. My favorite way to eat Jalapeno Cheesy Chicken dip is with tortilla chips.
This appetizer is a year round recipe. It is good for every occasion. Especially football season! A super bowl party is not complete without this dip on the game day menu.
Tips & Variations
- Freezing: I have made this dip two weeks in advance. Cover it tightly with plastic wrap, place in the freezer. When you are ready to eat, remove from the freezer and allow the dip time to thaw, then bake as written in the recipe card below.
- Cheese: You can use any cheese you like in this dip. I have used cheddar cheese, pepper jack cheese, colby jack cheese, and a combo of all of them depending on what I have in my cheese drawer.
- Slow Cooker Method: This dip also works well in a slow cooker. Place in a slow cooker and bring dip up to temp on medium heat. When the dip is hot and heated through, turn down to the warm setting. Stir occasionally as this can tend to burn on the bottom depending on your slow cooker.
- Buffalo Chicken Dip: If you like the flavor of buffalo wings variation is for you! Leave out the fresh jalapeno pepper, and use 1/2 cup pickled jalapeno peppers. Add 1/2 cup of your favorite buffalo sauce and combine well, cooking time is the same.
- Jalapeno Popper Chicken Dip: This one is easy! Cook 8 strips of bacon until crispy, crumble or chop them up into small pieces, add 3/4 of the bacon to the dip. Bake as stated in the recipe card and garnish with the remaining bacon after removing from the oven.
- Ranch Jalapeno Cheesy Chicken Dip: Make the recipe as stated, remove the seasonings (salt, pepper, granulated garlic) and add 1 package of ranch seasoning or 3 tablespoons if you have the bulk container. Voila ranch lovers rejoice!
That’s all folks! Go forth and make this dip, your life is not complete without it. Please let me know how much you love it by rating the recipe below in the recipe card. Also contact me if you have any questions, comment below, share on all your socials if you love it. I will be forever grateful. Thanks for stopping by. XO, Sheila
Jalapeno Cheesy Chicken Dip
Ingredients
- 3 cooked chicken breasts shredded
- 8 ounce cream cheese room temperature
- 1 cup mayonnaise
- 1 cup sour cream
- 1 cup jarred jalapeno peppers finely chopped
- 1/4 teaspoon garlic powder
- 2 cups shredded cheddar and/or Monterey jack cheese
- salt and pepper to taste
Instructions
- Preheat oven to 350 degrees.
- Bake or poach chicken. Place it in a a mixing bowl and shredded with your hand mixer or if you have a stand mixer place it in the bowl of the stand mixer and shredd while its still warm.
- Add remaining ingredients and mix until thoroughly combined.
- Spread into a 9" pie plate or a 7×11" baking dish. Sprinkle with a little more cheese if you have any leftover and bake for 30 minutes or until bubbly and starting to brown around the edges.
Notes
Nutrition
This is the best dip I have ever eaten. I like to use mostly monteray jack cheese and just a little cheddar. Even people who don’t like jalapenos like this one.
Leslie, thanks for stopping in to say so! I think it’s pretty darn good too….addicting in every sense of the word! Have a great weekend! Sheila
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Thanks for the link up! Looks delicious 😉
Mmm, that chicken dip looks amazing! Thanks for hosting, can’t wait to see what others are making and sharing this week!
Hey what time does your party start cause I think I’m heading over to your house! FRIED CHICKEN! Oh we do love our fried chicken in this house! Have a great weekend!
Wish we lived closer! We would have so much fun together!!!
Love,
Mary
Oh Sheila! That dip of yours and your cousins!!! I am adding that to our SBS menu!
I am like you…and so is the rest of my family as well as our friends…we really just like to eat and watch the commercials. There is usually a lot of chatting and socializing…and eating…during the actual game! LOL!
On our menu is the Texas Chicken Chili I shared with you in the comments last time. Plus guacamole and chips, and stuffed jalapeño poppers…filled with cream cheese, then sprinkled with Monteray jack and put under the broiler. I’ll also have a big Caesar salad plus veggies and dip (usually a homemade Ranch).
OK, now the the healthier stuff is out of the way, I have to confess that we also throw baby back ribs on the grill (the weather is usually mild enough here in the Texas Hill Country) and I make a big platter of fried chicken too! Very simple recipe that requires no advance prep. Cut up a chicken into about 10 pieces, dip in butter milk then flour that has a bit of cornstarch added to it along with plenty of salt, pepper, and garlic powder. Shake off excess flour and then dump into hot oil or fat (350) and fry…maybe about 10 minutes per side.
And forgive me…I fry in lard I get from a local farm!…I’ve also used tallow that I get from the rancher where I buy my beef. It’s fantastic for frying…especially French fries! Also…my secret tip is that I use an electric fry pan to cook the chicken…it makes it easy to maintain the correct temp for the oil/fat.
Have a great weekend. And thank you so much for saying the dip recipe. I don’t think I can wait to SBS. I think I’ll try that tonight for Family Movie Night!
Have a great weekend!
Much Love,
Mary
Hi Sheila! Thanks for hosting us!!! I LOVE your party: the heart and idea behind it. Totally wish I could come to your house for the game Sunday…. YUM! You make the best food. LOVE what you share here. Can’t wait to see all the great links this week!!! I visited each of the other links last week and loved them.