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Chicken Jalapeño Popper Dip

Chicken Jalapeño Popper Dip

 
Prep time 20 minutes
Cook time 45 minutes
Ready in 1 hour, 5 minutes
Makes 6 servings

Ingredients

  • 2 teaspoons olive oil
  • 3 jalapeños, seeded and finely chopped (If you like heat, leave the seeds in one jalapeño)
  • 3 cloves garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1 cup finely shredded chicken breast (from 1 small chicken breast)
  • 8 ounces cream cheese, softened
  • 1/2 cup plain non-fat Greek yogurt
  • 1 1/2 cups grated sharp cheddar cheese, divided
  • 1 cup crushed kettle cooked potato chips (I used Jalapeño Kettle Brand potato chips)
  • thinly sliced jalapeño rounds or scallions for garnish (optional)
 

For Serving

  • Chips, crackers, baguette slices (toasted or untoasted), or veggies of your choice
 

Directions

1. Pre-heat your oven to 375°F.
2. Heat the olive oil in a medium skillet or sauté pan over medium heat. When the oil is hot and shimmering, add the jalapeños and garlic. Cook for 2 minutes until the peppers are beginning to soften and the garlic is fragrant, then stir in the cumin and paprika. Cook for 1 more minute to toast the spices. Stir in the shredded chicken breast.
3. Reduce the heat to low and add the cream cheese and Greek yogurt. Stir until the cream cheese has melted and everything is well incorporated. Stir in 1 cup of the cheddar cheese. Taste the filling and add a pinch of salt if necessary. (If you love spice, feel free to add a few dashes of your favorite hot sauce.)
4. Transfer the dip to an 8” pie dish or small casserole dish of your choice. Sprinkle with the remaining cheddar and top with the crushed potato chips.
5. Bake for 20 minutes until the cheese is fully melted and the chips are lightly browned.
 

Notes

1. This dip is very thick, almost like a spread, so I recommend serving it with a knife or spoon.
2. For a creamier (or vegetarian) dip, leave out the chicken.
3. The recipe can easily be doubled and baked in a 12” skillet or casserole dish for a larger crowd.
4. Feel free to sub 6 slices crumbled bacon for chicken!
 
Recipe by Serena Wolf of