Jalapeno Cheesy Chicken Dip
Truly this dip will disappear before your very eyes. Creamy, spicy, full of peppers, and chicken. The perfect hearty dip for any gathering!
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 7x11" 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
Make ahead tip: This dip can be made up to 2 days in advance. Keep covered in refrigerator until ready to bake. Add an additional 10-15 minutes to cook time for cold dip.
Nutrition
Serving: 0.25cupsCalories: 376kcalCarbohydrates: 3gProtein: 21gFat: 32gSaturated Fat: 13gPolyunsaturated Fat: 9gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 75mgSodium: 334mgPotassium: 163mgFiber: 0.3gSugar: 2gVitamin A: 394IUVitamin C: 0.2mgCalcium: 46mgIron: 1mg
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