A spicy and creamy baked chicken dip featuring rotisserie chicken, fresh and pickled jalapeños, cream cheese, shredded cheese, and bacon, perfect for parties and gatherings.
Total Time:35 minutes
Yield:8 servings
Ingredients
Main Ingredients
2 cups shredded rotisserie chicken
2 large jalapeños seeded and diced
1 1/2 cups homemade Chuy's creamy jalapeno dip
1 - 8 oz block cream cheese softened
3 cups shredded cheese (combination of Monterey Jack and Cheddar, Pepper Jack also works great)
1/3 cup pickled banana peppers drained
1/3 cup pickled cherry peppers drained
1/2 tsp garlic powder
1/4 tsp salt (use 1/2 tsp if not using bacon)
1/2 tsp freshly cracked pepper
6-8 slices cooked bacon diced
Instructions
Preheat and Prepare Preheat the oven to 350 degrees Fahrenheit and grease an 8x8 inch baking dish, pie pan, or cast iron skillet to prevent sticking.
Mix Ingredients In a large bowl, combine the softened cream cheese with the diced fresh jalapeños, pickled banana and cherry peppers, shredded chicken, garlic powder, salt, cracked pepper, half of the shredded cheese, half of the diced cooked bacon (if using), and the creamy jalapeno sauce. Mix until smooth and spreadable.
Transfer and Top Transfer the dip mixture to the prepared baking dish and spread into an even layer, smoothing the top. Sprinkle the remaining shredded cheese evenly over the dip, and optionally add extra jalapeno slices and the remaining bacon on top for garnish.
Bake Bake in the preheated oven for 20 minutes or until the edges are bubbly and the dip is warmed through completely.
Notes
For extra heat, leave jalapeño seeds in or add more jalapeños.
Use a combination of Monterey Jack and Cheddar cheese for balance; Pepper Jack adds a spicier kick.
If avoiding bacon, increase salt to 1/2 tsp to maintain flavor.
Serve warm with tortilla chips or sliced baguette.
Make ahead and refrigerate dip mixture, then bake when ready to serve.
Pickled banana and cherry peppers add tang and complexity but can be substituted with other mild pickled peppers.
