Jalapeno Popper Dip

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  • Level: Easy
  • Total: 35 min
  • Active: 10 min
  • Yield: 8 to 12 servings
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1 1/4 cups red and green sliced pickled jalapenos

Two 8-ounce blocks cream cheese, at room temperature 

2 cups shredded rotisserie chicken 

1 cup shredded Mexican blend cheese 

1/2 cup sour cream 

1 teaspoon dried minced garlic 

1/2 teaspoon kosher salt 

4 dashes hot sauce 

1 1/2 cups crispy jalapenos, such as French's

One 8-ounce bag crispy corn chips, such as Fritos Scoops

2 cups baby carrots 

2 cups celery sticks 

2 red bell peppers, cut into thick strips 


  1. Preheat the oven to 350 degrees F.
  2. Set aside 1/4 cup of the pickled jalapenos. Chop the remaining pickled jalapenos and place in a mixing bowl. Add the cream cheese, chicken, cheese, sour cream, garlic, salt and hot sauce. Stir until thoroughly combined. Scrape into a small baking dish. Place the reserved pickled jalapenos in the center of the dip.
  3. Bake until warmed through and bubbly around the edges, about 25 minutes. Sprinkle the crispy jalapenos around the edge of the dip.
  4. Serve warm with the corn chips, carrots, celery and peppers for dipping.