Jalapeño Popper Chicken Dip
Prep time
Cook time
Total time
Serves: 8 servings
  • 2½ cups cooked shredded chicken
  • 2 packages (8 ounce each) cream cheese, softened
  • 4 ounce can diced green chilies, drained
  • ½ cup mayonnaise
  • ½ cup ranch dressing
  • ½ cup grated Parmesean cheese
  • 2 tablespoons canned jalapeños, diced
  • ½ teaspoon garlic powder
  • ⅛ teaspoon ground cumin
  • Baguette, tortilla chips or crackers for serving
  1. Preheat oven 350 degrees.
  2. Mix all the ingredients in a large bowl until combined.
  3. Spread in a baking dish and bake for 15 minutes until hot and bubbly.
  4. Sprinkle with a pinch of Parmesan cheese.
  5. Serve warm.
If you don't have cooked chicken on hand, you can place 2 boneless, skinless chicken breasts on a foil lined baking sheet. Sprinkle with salt and pepper and bake in a 350 degree oven for about 40 minutes until cooked thoroughly. Remove and let sit until cool to touch. Shred with a fork.
Recipe by Mother Thyme at http://www.motherthyme.com/2013/11/jalapeno-popper-chicken-dip.html