Jalapeno Popper Dip
- Level: Easy
- Yield: 8 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 426
- Total Fat
- 33
- Saturated Fat
- 14
- Carbohydrates
- 21
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 13
- Cholesterol
- 88
- Sodium
- 482
- Total: 35 min
- Active: 10 min
Ingredients
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
Directions
- Preheat the oven to 350 degrees F.
- 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.
- Bake until warmed through and bubbly around the edges, about 25 minutes. Sprinkle the crispy jalapenos around the edge of the dip.
- Serve warm with the corn chips, carrots, celery and peppers for dipping.