Jalapeño Popper Chicken Dip
This Jalapeño Popper Chicken Dip combines shredded rotisserie chicken, crispy bacon, and a blend of smoked gouda and cheddar cheese into a rich, baked dip that's finished under the broiler for a golden, bubbly top.
This Jalapeño Popper Chicken Dip combines shredded rotisserie chicken, crispy bacon, and a blend of smoked gouda and cheddar cheese into a rich, baked dip that's finished under the broiler for a golden, bubbly top.
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Preheat your oven to 375°F (190°C).
Core and dice the jalapeños. If desired, thinly slice a few pieces from one jalapeño and set aside for garnish.
Slice the green onions. Place the diced jalapeños and sliced green onions into a large mixing bowl.
Dice the bacon into small pieces.
In a skillet over medium heat, cook the diced bacon until nice and crispy. Once cooked, remove the bacon bits from the pan, leaving the rendered grease behind.
While the bacon is cooking, shred the meat from the rotisserie chicken, discarding the skin and bones. Add the shredded chicken to the mixing bowl.
Add the crispy bacon bits to the bowl with the chicken and vegetables.
Squeeze the cloves from the head of roasted garlic into the bowl.
Add the softened cream cheese and sour cream to the bowl.
Shred the smoked gouda and cheddar cheeses. Add most of the shredded cheese to the bowl, reserving about a cup for the topping.
Season the mixture with salt, black pepper, and smoked paprika.
Mix everything together until thoroughly combined. Taste and adjust seasoning if necessary.
Transfer the dip mixture into a baking dish and spread it out evenly.
Top with the reserved shredded cheese and the jalapeño slices for garnish.
Bake for 20 minutes, then switch the oven to broil and cook for another 2 minutes, or until the top is golden brown and bubbly.
Carefully remove from the oven, let it cool for a few minutes, and serve warm with tortilla chips.
Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a 325°F oven for 10–15 minutes or in a microwave until warmed through.
baking dish · skillet
Yes, canned jalapeños work; drain and dice them. Frozen jalapeños should be thawed and excess moisture removed to prevent the dip from becoming watery.
Yes, prepare the mixture through step 12, transfer to the baking dish, cover, and refrigerate up to 24 hours. Add the cheese topping and jalapeño garnish just before baking.
Tortilla chips are the suggested pairing, but crackers, toasted bread rounds, or vegetable crudités also work well.
The 2-minute broil step melts the topping cheese evenly and creates a golden, bubbly surface while keeping the dip creamy inside.
Yes, transfer the mixture to a slow cooker on low for 1–2 hours, stirring occasionally. Omit the broil step; top with cheese halfway through cooking.
