Description
Discover the ultimate Jalapeno chicken popper dip. Creamy, cheesy, and spiced just right for your next get-together.
Ingredients
For the Dip:
-
2 cups cooked chicken, shredded (rotisserie chicken works great)
-
1 block (8 oz) cream cheese, softened
-
1/2 cup sour cream
-
1/4 cup mayonnaise
-
1 cup shredded sharp cheddar cheese
-
1/2 cup shredded smoked gouda
-
3–4 jalapeños, roasted, peeled, seeded, and chopped (leave some seeds for more heat)
-
1/2 cup fire-roasted corn (fresh, frozen, or canned)
-
1/2 tsp garlic powder
-
1/2 tsp smoked paprika
-
1/4 tsp cumin
-
Salt and pepper to taste
For the Topping:
-
1/4 cup panko breadcrumbs
-
2 tbsp butter, melted
-
2 tbsp chopped fresh chives or green onion
Instructions
-
Preheat the oven to 375°F (190°C).
-
Char the jalapeños and corn:
-
Roast the jalapeños over an open flame (gas burner or broiler) or oven until blistered and blackened. Let cool, peel off skins, remove seeds, and chop.
-
If using fresh corn, char it in a hot dry skillet until lightly blackened. If using canned/frozen, drain and pat dry before charring briefly.
-
-
Mix the dip base:
-
In a large bowl, combine cream cheese, sour cream, mayo, garlic powder, paprika, cumin, salt, and pepper. Mix until smooth.
-
Stir in shredded chicken, cheddar, gouda, jalapeños, and roasted corn.
-
-
Transfer to baking dish:
-
Spread into an 8×8 baking dish or similar-sized ovenproof dish.
-
-
Make the topping:
-
Mix panko with melted butter and sprinkle over the dip.
-
Bake for 20–25 minutes, until hot and bubbly.
-
-
Add final touches:
-
Remove from oven, sprinkle with chopped chives.
-
Serve warm with tortilla chips, crostini, or sliced veggies.
-