Jalapeno Popper Chicken Dip with Bacon and Pretzel Nuggets
User Reviews
5
Jalapeno Popper Chicken Dip with Bacon and Pretzel Nuggets
Description
The dip starts by cooking finely chopped bacon until crisp, then mixing softened cream cheese with mayonnaise and ranch seasoning for a smooth base. Half of the shredded cheese, plus chopped jalapenos, green onions, nearly all the bacon, and shredded chicken are stirred in to combine spicy, smoky, and creamy flavors. The mixture is placed in the center of a cast-iron skillet surrounded by crescent dough balls rolled into nuggets. An egg yolk wash mixed with baking soda and water brushed over the dough balls promotes browning and a slightly crisp crust. Coarse sea salt is sprinkled on top before baking.
Baking at 375°F produces a bubbly, melted dip with golden pretzel-like nuggets to scoop with. The blend of fiery jalapenos, savory bacon, creamy cheese, and tender chicken balances well with the soft, salty dough. This dish works well for sharing at gatherings as a warm, flavorful dip pairing with the soft pretzel nuggets.
Variations include gluten-free crescent dough for dietary needs or dairy-free dairy substitutes and seasoning swaps for those avoiding dairy.
Ingredients
- 4 lices Bacon finely chopped
- 8 oz. cream cheese softened, reduced-fat
- 1/4 cup mayonnaise light, 60g
- 1/2 ranch seasoning mix packet, 14g
- 1 cup Colby jack cheese divided, 2%, shredded, 112g
- 1 cup jalapeno pepper seeded and chopped - about 5 jalapenos, 130g
- 1/4 cup green onion thinly sliced, 20g
- 2 cups chicken cooked, shredded, 170g
- 1 oz. can crescent dough sheet
- 1 egg yolk
- 1 tsp baking soda
- 1/2 tsp water
- sea salt coarse
Instructions
- In a 10-inch cast-iron skillet, cook bacon over medium heat, stirring frequently, until browned and crisp, about 10 minutes. Remove bacon, and let drain on paper towels. Wipe the skillet clean, and let cool.
- Preheat the oven to 375 degrees F.
- In a large bowl, add the cream cheese, mayonnaise, and ranch seasoning mix; stir together until smooth. Add 3/4 cup of shredded cheese (84g), jalapeños, green onions, and all but one piece of the crumbled bacon (save one piece to crumble over top at the end); stir until combined. Then stir in the shredded chicken and mix again until all ingredients are mixed well.
- Cut dough into 16 pieces; roll each dough piece into a ball. Place dough balls around the sides of the skillet, leaving the center of the skillet empty.
- In a small bowl, whisk together egg yolk, baking soda, and water; brush onto dough balls. Sprinkle it with coarse salt. Spoon jalapeno popper mixture into the center of the skillet and sprinkle with the remaining 1/4 cup shredded cheese.
- Bake for 20-25 minutes, or until the bread is golden brown and the cheese mixture is hot and bubbly.
- Sprinkle remaining cooked bacon onto the dip. Garnish with green onion or fresh herbs, if desired, and enjoy!
Notes
- To make this gluten-free, substitute the crescent roll dough with a gluten-free version.
- For a dairy-free option, use dairy-free cream cheese and shredded cheese alternatives, and replace ranch seasoning with a blend of garlic powder, onion powder, Italian seasoning, salt, and pepper.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 173 kcal
% Daily Value*
| Serving | 1/12 of skillet (77g) | |
| Calories | 173kcal | 9% |
| Carbohydrates | 11.9g | 4% |
| Protein | 10.8g | 22% |
| Fat | 9.1g | 14% |
| Saturated Fat | 4.8g | 24% |
| Fiber | 0.7g | 3% |
| Sugar | 3.1g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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