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In this baked Jalapeno Chicken Dip recipe, we’re taking Chuy’s creamy jalapeno dip and combining it with cream cheese, banana peppers, and shredded chicken then baking it until it’s warm and bubbly to create the ultimate cheesy appetizer.
If you adore Chuy’s Jalapeno Dip, and you haven’t already made a large homemade batch of it – you MUST! You also need to try it on my Street Corn Fried Chicken Tacos and my Street Corn Brisket Tacos.
What is Chuy’s Jalapeno Chicken Dip
Chuy’s jalapeno dip is beloved by fans far and wide. Many of us moved away from cities that have Chuy’s Tex Mex restaurants and we all yearn for the spicy tangy flavor of this lime jalapeno dip.
I created a copycat version of their famous Creamy Jalapeno Dip a few years ago and ya’ll LOVED it. But last night I had a craving for a baked buffalo chicken dip but was also craving this jalapeno dip.
It was then this idea was born – why don’t I use a homemade batch of their creamy jalapeño and make a baked jalapeno chicken dip using that sauce instead of buffalo sauce. DUH! Why have we not thought of this before.
This jalapeno chicken dip is so unbelievably delicious, I’ve already contacted Chuy’s to ask them how we can get this on the menu!
Key Ingredients
Here is what you will need to get this appetizer recipe on your table today:
Rotisserie Chicken – shredded chicken will save you steps. Of course you can poach your own chicken if you prefer.
Jalapenos – fresh jalapenos are diced up and added in.
Chuy’s Creamy Jalapeno – a combination of sour cream, mayo, lime juice, pickled jalapenos, cilantro and ranch seasoning.
Cream Cheese – a block of softened cream cheese for the base of the dip.
Shredded Cheese – use your favorite melty cheese, I used a combination of monterey jack and cheddar cheese.
Pickled Peppers – cherry peppers and/or banana peppers are all used. You can just choose either of them or use both.
Seasonings – garlic powder, salt and pepper and the ranch seasoning listed above in the chuy’s sauce.
Bacon (optional) – this dip is plenty good with or without the bacon. So sprinkle some on top if you want to add that savory salty crunch on top.
How to Make Jalapeno Chicken Dip
In a large bowl combine the softened cream cheese with the fresh jalapeños, pickled peppers, shredded chicken, seasonings, half the cheese (and half bacon if using) and the prepared creamy jalapeno sauce.
Mix it together until it’s smooth and easily spreadable. Transfer it into a pie dish, cast iron skillet or 8×8 baking dish. Spread it into an even layer smoothing out the top. Top it with remaining cheese and optionally top it with extra jalapeno slices and the remaining bacon if using.
Bake it in the oven at 350 degrees for 15-20 minutes or until the edges are bubbly and it’s warmed through.
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Why You’ll Love This Jalapeno Chicken Dip
❤️ We use the famous Chuy’s creamy jalapeno sauce as the base for the baked dip.
❤️ Rotisserie chicken is used making this dip much easier to throw together!
❤️ Perfect for game day. It doesn’t get anymore crowd pleasing than a creamy, cheesy, chicken-packed baked jalapeno dip.
❤️ Make-ahead friendly – the Chuy’s creamy jalapeno keeps well in the fridge for up to one week. I prefer to make this a day or two ahead so when it comes time to assembling the dip you just assemble and bake.
Make-Ahead and Reheat Tips
My favorite way to save myself time is to make a batch of the Chuy’s Creamy Jalapeno dip a day or two before I am planning on serving the jalapeno chicken dip. It keeps well in the fridge for up to a week, so it’s very convenient to have this condiment ready to go when you need it.
You can prepare the entire dip, following the instructions up until you bake the dip. Then instead, just wrap it tightly with plastic wrap in the greased baking dish and refrigerate. You can make it up to two days ahead.
When it’s time to bake the chicken dip, allow it to sit on the counter for 15 minutes to remove the chill from the fridge. Cook it in the oven according to the recipe instructions. You may need to add an additional 5-10 minutes of bake time.
Did you love this jalapeno chicken dip recipe? Be sure to comment below with any questions or feedback.
Please be sure to tag me @BadBatchBaking using hashtag #badbatchbaking if you made this recipe and I will feature you on my story! Plus, I LOVE to see your baking accomplishments!
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 I use a combination of monterey jack and cheddar, pepper jack also works great
- 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
Instructions
- Preheat the oven to 350 degrees and grease an 8×8 baking dish (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 (half bacon if using) and the prepared creamy jalapeno sauce.
- Mix it together until it's smooth and easily spreadable. Transfer to the prepared baking dish. Spread it into an even layer smoothing out the top. Top it with remaining cheese and optionally top it with extra jalapeno slices and the remaining bacon if using.
- Bake it in the oven for 15-20 minutes or until the edges are bubbly and it's warmed through.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
