Why make this recipe
Baked Chuy’s Jalapeno Chicken Dip is a creamy, cheesy delight packed with flavor. It’s perfect for parties, game day, or just a cozy night in. This dip combines the richness of cream cheese, the heat of jalapeños, and the savory taste of chicken and bacon, making it a crowd-pleaser. Everyone loves a good dip, and this one is especially satisfying!
How to make Baked Chuy’s Jalapeno Chicken Dip
Ingredients:
- 2 cups shredded rotisserie chicken
- 2 large jalapeños (seeded and diced)
- 1 1/2 cups homemade Chuy’s creamy jalapeno dip
- 1-8 oz block cream cheese (softened)
- 3 cups shredded cheese (a mix of Monterey Jack and cheddar, or pepper jack)
- 1/3 cup pickled banana peppers (drained)
- 1/3 cup pickled cherry peppers (drained)
- 1/2 tsp garlic powder
- 1/4 tsp salt (1/2 tsp if not using bacon)
- 1/2 tsp freshly cracked pepper
- 6-8 slices cooked bacon (diced)
Directions:
- Preheat the oven to 350 degrees and grease an 8×8 baking dish (or a pie pan or cast iron skillet).
- In a large bowl, combine the softened cream cheese with the fresh jalapeños, pickled peppers, shredded chicken, seasonings, half the cheese (and half the bacon if using), and the creamy jalapeno sauce.
- Mix everything together until it’s smooth and easy to spread. Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Top with the remaining cheese. Optionally, you can add extra jalapeño slices and remaining bacon on top.
- Bake in the oven for 15-20 minutes, or until the edges are bubbly and it’s warmed through.
How to serve Baked Chuy’s Jalapeno Chicken Dip
This dip is best served warm with a variety of dipping options. Some great choices include tortilla chips, sliced veggies, or toasted bread. You can also offer it alongside some fresh guacamole or salsa to enhance the flavors!
How to store Baked Chuy’s Jalapeno Chicken Dip
If you have any leftovers, allow the dip to cool completely, then cover it tightly or transfer it to an airtight container. Store it in the refrigerator for up to three days. To reheat, simply warm it in the oven until heated through or in the microwave.
Tips to make Baked Chuy’s Jalapeno Chicken Dip
- For an extra spicy kick, leave some seeds in the jalapeños.
- You can use any kind of shredded chicken you like if you don’t have a rotisserie chicken on hand.
- If you want to add some crunch, mix in some chopped green onions or diced red onion before baking.
Variation
Feel free to switch up the types of cheese or add in some black beans for more texture. You can also try different peppers based on your heat preference!
FAQs
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Can I make this dip ahead of time?
Yes! You can prepare the dip a day in advance and store it in the refrigerator. Just bake it when you’re ready to serve. -
Is this dip gluten-free?
Yes, this dip is inherently gluten-free, but be sure to check the labels on all of your ingredients. -
Can I freeze Baked Chuy’s Jalapeno Chicken Dip?
Yes, you can freeze it. Just make sure it’s tightly sealed in an airtight container. To reheat, let it thaw in the fridge overnight before baking.