Jalapeño Popper Chicken Dip

Name: Jalapeño Popper Chicken Dip
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 10 serving
Ingredients: 2 cups chicken breast; 5 lices uncured bacon; 8 ounces cream cheese; 2 cups shredded cheddar cheese; ⅔ cup Bacon Ranch Dressing; ⅔ cup sour cream; ⅓ cup fresh jalapeno; 1 ½ tablespoons fresh chives; ½ teaspoon garlic salt

User Reviews

5.0

3 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings
10
Calories
371 kcal
Course
Appetizer
Cuisine
Mexican

Jalapeño Popper Chicken Dip

Iris Warren

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This Jalapeño Popper Chicken Dip is rich, creamy, and loaded with cheesy, bacon-packed goodness. Perfect for parties, it’s an irresistible low-carb dip everyone will devour.

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Ingredients

Servings

2 cups chicken breast finely shredded
5 lices uncured bacon cooked and chopped
8 ounces cream cheese softened
2 cups shredded cheddar cheese
⅔ cup Bacon Ranch Dressing
⅔ cup sour cream
⅓ cup fresh jalapeno chopped
1 ½ tablespoons fresh chives chopped
½ teaspoon garlic salt

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Instructions

Preheat oven to 375°F. In a mixing bowl, add the cream cheese and whip up a little. Then add in the bacon ranch dressing, sour cream, parsley and garlic salt, and mix until well combined. Set mixture aside.
In the bowl with the chicken, add in the shredded cheddar, but reserve ½ cup for the topping. Add in the bacon and jalapeño, but reserve a little of both for the topping and garnish. Toss by hand, then add in the cream cheese mixture and mix until well combined.
Pour the mixture into a baking casserole dish, sprayed with non-stick spray and spread evenly. Sprinkle the reserved ½ cup of cheddar cheese over the top.
Bake for 20 minutes or until the cheese is slightly golden brown. Bake an additional 5 minutes at 400°F. Allow to cool slightly, then garnish with the remaining bacon before serving with celery or cucumber sticks, pork rinds or homemade cheese crackers.

Notes

To make the cheese crackers, I used Old Croc Cheddar Variety cheese slices. Cut them in half and place them on a baking sheet lined with parchment paper. Bake for 25-30 minutes @ 325F. Store in an airtight container at room temperature for a few days.