chicken jalapeno dip
When planning any kind of get-together , some type of dip is always on the menu. They are perfect for informal or formal gatherings, can usually be made the night before, and very rarely are there leftovers to try to fit back into the fridge. This chicken jalapeño dip can be made with any array of appetizers or eaten as a meal in itself (what my family likes to do). Don’t let the word “jalapeño” scare you away. The jalapeños are cooked before they go into the oven, so you get all the flavor with very little spice!
- 1lb cooked, shredded chicken (rotisserie chicken makes this process super easy)
- 1 block cream cheese, cut into cubes
- 2 cups shredded mexi blend cheese
- 1 onion, chopped
- 1 can rotel tomatoes (do not drain)
- 4 jalapeños, seeds/membrane removed, chopped
- 8 slices bacon
- 1 teaspoon minced garlic
- Cook bacon and set aside, leaving all leftover grease in the pan. Cook chopped onions and jalapeños in grease until onions are translucent.
- Add chicken, cubed cream cheese, and garlic to the pan and cook on med-low heat until cream cheese is fully melted. Add rotel tomatoes and stir.
- Crumble bacon, leaving 2-3 tablespoons aside for garnish.
- Mix in bacon and one cup of cheese. Stir and pour into 9×13 casserole dish. Sprinkle remaining cheese and bacon on top.
- Bake at 375 for 20-25 minutes until edges are bubbly.
- Let cool 10 minutes before eating. Enjoy!