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–+ servings
a hand holding a cracker with cheesy dip, over a casserole of baked chicken dip on a table

Jalapeno & Cheddar Cheese Chicken Dip (video)

20 minutes prep + 35 minutes cook
6 cups
Creamy, cheesy jalapeno chicken dip with bacon, cheddar cheese, peppers, and a crispy panko crumb topping! Serve with warm with crackers!

Ingredients 
US Customary - Metric

For Chicken Dip:

  • 2 1/2 cups shredded rotisserie chicken breast
  • 4 slices smoked bacon, chopped
  • 1 large green bell pepper, diced
  • 1 large jalapeno pepper , diced (remove seeds for less spice)
  • 2 medium shallots, finely diced
  • 6 medium garlic cloves, minced
  • 8 oz cream cheese, softened at room temp
  • 1 cup sour cream
  • 2 cups grated cheddar cheese
  • 1 cup grated parmesan cheese
  • 3 tbsp chopped fresh parsley
  • 1 tsp smoked paprika
  • 1 to 1 1/2 tsp sea salt, adjust to taste
  • 1/2 tsp ground black pepper
  • 1 tbsp Worcestershire sauce

For Topping:

  • 3/4 cup panko breadcrumbs
  • 2 tbsp butter, melted
  • 1/2 tsp dried garlic powder
  • 2 tbsp chopped fresh parsley

Additional Ingredients:

  • crackers, for serving

Instructions

  • Preheat the oven to 425°F. Prepare a small to medium-sized, oven-safe casserole pan from which you can serve the dip.
  • Allow the roasted rotisserie chicken to cool enough to handle. Use two forks or your hands to finely shred the chicken into small, bite sized pieces. Set the chicken aside for later.

Preparing Bacon & Pepper Mix:

  • Preheat a large frying pan over medium heat. Add the diced bacon pieces and render the bacon for a few minutes, releasing the fat and browning the bacon.
  • Next, add in the diced bell pepper, diced jalapeno pepper, and diced shallots. Sauté the mixture for 6 to 8 minutes, until the peppers are tender.
  • Add the minced garlic and continue to cook for 1 more minute before removing the pan from the heat and cool.

Preparing Cheese Dip:

  • Place the softened cream cheese into a large mixing bowl. Use a hand mixer to beat the cheese for a few minutes, until it’s creamy and smooth.
  • Next, add in the sour cream and mix it together with the cream cheese.
  • Add the grated cheddar cheese, parmesan cheese, smoked paprika, salt, pepper, parsley, and Worcestershire sauce next.
  • Once the pepper and bacon mixture has cooled, add to the cheese mixture, along with the shredded chicken. Use a spatula to mix all the dip ingredients together, creating a uniform mixture.
  • Transfer the chicken dip into the prepared casserole dish, spreading it evenly to the edges and leveling the top.

Crumb Topping:

  • For the topping, place the breadcrumbs into a small bowl. Add the melted butter, dried garlic, and parsley.
  • Toss the crumbs in the butter until they’re well coated. Sprinkle the crumbs in an even layer over the chicken dip.

Baking Instructions:

  • Bake the dip at 425°F for approximately 20 to 25 minutes, until the crumbs are golden brown on top and the cheese is piping hot and bubbling around the edges.
  • The cheese dip will be extremely hot! Allow it to cool for 15 to 20 minutes before enjoying!

Serving Suggestions:

  • Garnish the top of the baked chicken dip with chopped fresh chives and parsley. You can also add sliced jalapeno rings on top.
  • Enjoy the dip with crackers, toasted baguette, or savory crisps.