Jess Bentley
@SliceofJess
00:10
PREP
00:20
COOK
00:30
Total Time
Ingredients & Directions
Directions
Shredded Chicken Jalapeno Poppers Dip
8 oz
softened cream cheese
1 cup
sour cream
1 cup
sharp cheddar, shredded
1 cup
mozzarella, shredded
1
6
cooked bacon slices, crumbled
3
fresh jalapeños, diced
1 tablespoon
garlic powder
1 cup
grated parmesan
1 cup
crushed cornflakes
2 tablespoons
butter, cut into small cubes
5
springs chives, chopped
Hearty tortilla chips
- Preheat the oven to 375F.
- Mix together cream cheese, sour cream, cheddar and mozzarella cheeses, chicken, bacon, jalapenos, and garlic powder in a large bowl.
- Transfer the dip to a greased 8x8 casserole dish.
- Layer with the grated parmesan, crushed cornflakes and butter cubes, making sure to evenly spread the butter cubes around the dish.
- Bake, uncovered, for 20 minutes.
- Once the cornflakes are golden, remove from the oven and sprinkle with chopped chives.
NOTES
- You can make the dip portion up to a day in advance. Store in the refrigerator, covered, and sprinkle on the crunchy topping right before baking.
- Jess prefers to grill the chicken… but you could also cook it on the stovetop, in a pressure cooker, slow cooker, air fryer, or go traditional with oven baked.
- She also likes the flavor of the chives for a garnish, but you could also use fresh Italian parsley, green onions, or cilantro.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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Yield: 12
00:10
PREP
00:20
COOK
00:30 Total Time
Ingredients
Directions
Shredded Chicken Jalapeno Poppers Dip
8 oz
softened cream cheese
1 cup
sour cream
1 cup
sharp cheddar, shredded
1 cup
mozzarella, shredded
1
6
cooked bacon slices, crumbled
3
fresh jalapeños, diced
1 tablespoon
garlic powder
1 cup
grated parmesan
1 cup
crushed cornflakes
2 tablespoons
butter, cut into small cubes
5
springs chives, chopped
Hearty tortilla chips
- Preheat the oven to 375F.
- Mix together cream cheese, sour cream, cheddar and mozzarella cheeses, chicken, bacon, jalapenos, and garlic powder in a large bowl.
- Transfer the dip to a greased 8x8 casserole dish.
- Layer with the grated parmesan, crushed cornflakes and butter cubes, making sure to evenly spread the butter cubes around the dish.
- Bake, uncovered, for 20 minutes.
- Once the cornflakes are golden, remove from the oven and sprinkle with chopped chives.
NOTES
- You can make the dip portion up to a day in advance. Store in the refrigerator, covered, and sprinkle on the crunchy topping right before baking.
- Jess prefers to grill the chicken… but you could also cook it on the stovetop, in a pressure cooker, slow cooker, air fryer, or go traditional with oven baked.
- She also likes the flavor of the chives for a garnish, but you could also use fresh Italian parsley, green onions, or cilantro.
