Jalapeño Chicken Dip
A savory and creamy dip with a sidekick of spice.
you're making mealtime meaningful.
Jalapeño Chicken Dip is the way to get the best of all worlds. A bit of hearty protein, rich cheese, and spicy additions of jalapeño merge into one dish to make an ultra-satisfying and filling dip.
While most meaty dips lean on rotisserie chicken for a quick shortcut, this recipe calls for cooking your own chicken breasts until fork-tender. The chicken is seared and then simmered alongside onions and garlic to create poultry that packs a punch.
Once the chicken is completely cooled, it is shredded and mixed with cream cheese, shredded cheese, chopped jalapeño, and scallions.
Fully mixed and transferred to a serving dish, this Jalapeño Chicken Dip is ready to eat! Cooking the chicken with the spices, onion, garlic, and stock yields a meat packed full of great flavor.
The cream cheese and shredded cheese work in synchronicity, creating a dip base that is rich and creamy. Scallions and jalapeños give the dip that well-needed punch of sharp acidity and spice to make each bite as rounded and satisfying as the last.
You can serve it as is, or you can top it with more cheese and bake it until bubbly and molten. This dip hits all of the savory, satisfying points, making it a keeper for your recipe box!
Jalapeño Chicken Dip
Yield(s): Serves 10 to 12
20m prep time
1h cook time
1h 30m inactive
you're making mealtime meaningful.
Ingredients
- 3 tablespoons olive oil, divided
- 2 large chicken breasts
- 1 large onion, finely diced
- 1 garlic clove, minced
- 4 cups low-sodium chicken stock
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 16 ounces cream cheese
- 6 ounces shredded Mexican-blend cheese
- 1 12-ounce can pickled jalapeños, chopped
- 1/4 cup sliced scallions
- Kosher salt and freshly ground black pepper, to taste
- Chips, for dipping
Preparation
- In a large skillet, heat up 2 tablespoons of olive oil and sear chicken, seasoning both sides with salt and pepper about 3 to 4 minutes per side. They will fully cook later on.
- Remove chicken from pan and add remaining 1 tablespoon olive oil alongside onion sautéing until they start to get browned, about 6 to 8 minutes.
- Add minced garlic cumin, garlic powder, and chili powder, mixing to combine.
- Add in stock and bring to a simmer. Nestle chicken into the simmering stock and cook until the liquid has reduced and the chicken is cooked all of the way through. Cool completely.
- Once the chicken has cooled down to room temperature, shred it into small to medium sized pieces. You can use or incorporate the onions if desired.
- In a bowl combine cream cheese, shredded cheese, jalapeños, scallions, and shredded chicken.
- Use a rubber spatula to combine everything into a uniform mixture until there are no visible chunks of cream cheese.
- Season again with salt and pepper if needed, transfer into a serving dish. Serve dip alongside chips and enjoy!