Cheesy Jalapeno Chicken Dip

Not only is this Cheesy Jalapeno Chicken Dip appetizer recipe I am sharing today easy to prepare, you can also use it in a variety of ways. I call that a two-fer!

I enjoy both making and eating appetizers, usually choosing to order 2 appetizers when dining out instead of an entrée (more to try!!). While at gatherings, when I spy a hot dip, I make a b-line towards it. I plant myself right next to it, the attraction is real!!

Why you will enjoy this chicken dip recipe

• Prep for the oven in 10 minutes when using leftover chicken, ready to serve chicken (like Naked Truth Chicken) or a rotisserie chicken.
• This dip goes great with tortilla chips, pretzels, toasted bread slices (homemade or store-bought crostini) or raw veggies like celery or thick cut pepper slices.
• It can even be made ahead of time and baked when ready.
• Its a keto friendly / low carb friendly appetizer recipe.
• You can also customize this Cheesy Hot Jalapeno Chicken Dip in a number of ways which I list below.

Even before I started my food blog, I cooked and or baked almost every day. What excites me about cooking is that it doesn't need to be complicated to be delicious and to get others excited.

Ingredients

• cream cheese
• mayonnaise
• Jalapeno peppers
• cooked chicken
• Parmesan cheese
• Pepper Jack cheese 
• Black pepper

Instructions

• Gather your ingredients: chopped jalapenos, chopped cooked chicken, cream cheese, Parmesan Cheese, Pepper Jack cheese (or Monterey Jack), mayonnaise and black pepper. Panko if using.
• Mix everything in a bowl until incorporated and then bake at 375 for 20-25 minutes until lightly browned and bubbly.

Variations

• Lighten it up by cutting the mayo in half and substituting sour cream 
• Feel free to swap the Parmesan cheese for all Monterey Jack or Pepper Jack cheese or use Cheddar cheese or half Cheddar and half Monterey Jack or Pepper Jack . Or use whichever cheese you may feel works for you.
• No jalapenos? In a pinch, use canned, however, fresh is best.
• If you like it spicy, leave the seeds and stems (or some) in or add in some Tabasco. 
• Choose to top with Panko breadcrumbs for a little crunch (or leave plain) I make it both ways yet seem to prefer without the Panko.
• Add in fresh herbs you enjoy or chopped sweet onion or scallions.

Other recipe uses for this dip

• Stuffed Mushrooms! Clean large mushrooms and remove the stems. Stuff with the dip and bake at 375 until mushrooms are done to your liking. You can also choose to chop the stems (after cutting off the tough bottom) and add them into the dip for no waste cooking (cook time will vary based on size of mushrooms used).
• Stuffed Mini Peppers! Use dip to stuff small peppers as I did below. If spicy is your thing, you could also use jalapeno or poblano in place of sweet peppers. Just bake at 375 in the oven for about 20 minutes or until peppers are done to your liking (cook time will vary based on size of peppers used).
• Killer Grilled Cheese! Butter slices of sourdough bread, top one with shredded cheese (I use Pepper Jack however, use what you prefer), top with additional chopped or sliced chicken, top that with a few TBS of the dip. Heat a pan, place both slices of bread butter side down. Place a lid overtop for a few minutes. Next, place the empty slice onto the slice with the ingredients and continue to cook, flipping carefully once until done to your liking. Slice and enjoy. THIS was delicious!! 
• Use this as the base for Jalapeno Chicken Macaroni and Cheese. Soooo yummy! Cook macaroni, drain, toss with this and bake it up.
• I also made a crescent roll ring and stuffed it with this mixture, a hit!

Dip recipes to try

Recipe originally published March, 2011. Updated July 2021 with new photos and a tweaked recipe.