This Chicken Jalapeño Popper Dip is a creamy, cheesy appetizer that brings all the flavors of my bacon jalapeño poppers to a warm, addicting dip with the added goodness of chicken! With a perfect balance of creamy cheese, smoky bacon, and a little kick from the jalapeños, it’s impossible to stop at just one bite (at least, I can’t)! Looking for a chicken-free option? My Jalapeño Popper Dip is just as irresistible; it’s packed with creamy cheese and smoky bacon you will love!
Ingredients & Substitutions
- Cream Cheese: Before starting this dip, make sure the cream cheese has come to room temperature. This makes it easier to blend with the other ingredients.
- Sour Cream: The sour cream in the dip helps make it creamy and smooth. It also adds a little tangy flavor, which balances out the richness of the cheese and bacon. If you don’t have sour cream, you can use Greek yogurt as a substitute.
- Dry Ranch Seasoning Mix: The dry ranch seasoning mix adds lots of flavor to the dip without needing to add a bunch of different spices. It’s quick and easy, giving the dip that classic ranch taste that everyone loves! I have a wonderful homemade seasoning mix you could use!
- Bacon: Cook and crumble the bacon before adding it to the dip mixture. Reserve a little bit for the topping, too. For perfectly crispy bacon every time, check out how to bake bacon in the oven—it’s so easy!
- Cheese: This cheesy dip uses 2 cups of cheese! Half of the mild cheddar is mixed into the dip, with the rest of it eserved for the topping. Feel free to use your favorite kind of cheese or blend of cheeses.
- Rotisserie Chicken: Rotisserie chicken makes the dip extra tasty and filling! It adds a little protein, making the dip even more satisfying. Plus, it’s already cooked, so it saves time and is super easy to use. Any leftover cooked chicken works too—including my shredded chicken!
- Jalapeño Peppers: Jalapeño peppers add heat to the dip! Leave the seeds and membranes in for extra spice, or use fewer peppers (seeded) for a milder flavor. I garnished the dip with even more peppers for an extra kick!
Can I Make Chicken Jalapeño Popper Dip Ahead Of Time?
Yes! Once the dip ingredients are mixed, spread them into the skillet, cover, and refrigerate. It can be prepared a few hours ahead or even the night before. When you’re ready to bake, let the dip sit at room temperature for about 20 minutes before baking. If it’s still cold, you may need to bake it a little longer.
Can I Make Chicken Jalapeño Popper Dip Without An Oven-Safe Skillet?
Yes! If you don’t have an oven-safe skillet, you can use a baking dish instead. A small casserole dish (like an 8×8-inch or 9×9-inch dish) or even a pie plate will work well. Just make sure it’s oven-safe, and follow the same baking instructions!
What To Serve With Chicken Jalapeño Popper Dip
Chicken Jalapeño Popper Dip is delicious when served with homemade tortilla chips, crackers, or fresh vegetables like carrots and celery. You can also pair it with bread slices, corn chips, pretzels (try my homemade pretzel bites), or even toasted baguette slices for extra crunch. It’s a great choice for parties, game days, or just as a tasty snack!
How To Store & Reheat Chicken Jalapeño Popper Dip
To store this dip, first, let it cool completely. Next, cover it and keep it in the refrigerator for up to 3 days. To reheat the dip, bake it in the oven at 350°F for about 15 minutes or until warm and bubbly. You can also microwave smaller portions in 30-second bursts, stirring in between, until heated through.
Chicken Jalapeño Popper Dip
Ingredients
- 12 ounces cream cheese, softened
- 1 cup (230 g) sour cream
- ¼ cup ranch seasoning mix
- 5 slices bacon, cooked and crumbled, reserving 1 tablespoon for garnish
- 2 cups (226 g) mild cheddar cheese, divided
- 2 medium jalapeno peppers, seeded, diced, plus more for garnish
- 1 ½ cups (210 g) rotisserie chicken, shredded, chopped
- tortilla chips, for serving
Instructions
- Preheat oven to 350°F.
- In a large mixing bowl, combine the cream cheese, sour cream, and ranch seasoning mix. Stir until smooth and well blended.
- Fold in the crumbled bacon (reserving 1 tablespoon for garnish), 1 cup of cheddar cheese, diced jalapenos, and shredded chicken.
- Transfer the mixture to a 9-inch oven-safe skillet. Use a spatula to spread the mixture into an even layer.
- Top with the remaining 1 cup of cheddar cheese and reserved bacon.
- Bake for 15-20 minutes, or until the cheese is melted and bubbly.
- Garnish with additional jalapeno peppers and serve hot with tortilla chips.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
This dip is SO cheesy and delicious! I love the bacon and jalapenos – it’s an addicting snack!
Elizabeth
I like this dip! It's definitely rich, but really good, especially with tortilla chips.
Stephanie
This dip has a great balance of flavors. So easy, but so good!
Bella
I can’t stop eating this! The chicken and cheese combo is perfect, and the jalapenos give it a great kick.
Annabelle
This would be great for a party. I think a lot of people will like it; I didn't think it was too spicy at all.
