I pulled some jalapenos from the garden with the craving to make my friend’s Jalapeno Popper dip. She tells me on their last cabin getaway, they made a meal out of just the appetizer!! So that started the wheels turning, what if we shredded a chicken breast in with the dip?? Genius!!
So, last night, I boiled one chicken breast, shredded it once cooled. I actually boiled one and a half, the half I used for Sydni’s chicken alfredo.. I baked the dip and then slid it onto a bed of nacho chips.. Mu-ah!!
It was so good! With jalapenos still putting out well, I wanted to pass this along. With or without the chicken, class A recipe.
Jalapeno Popper Dip
1 (8oz) cream cheese, room temp
1/2 cup mayo
1/2 cup cheddar cheese, shredded
1/2 cup Parmesan cheese
4 oz sliced, drained, pickled jalapenos
2 fresh sliced jalapenos
1/4 cup bread crumbs
Mix cheeses and mayo in a bowl, add peppers. Pour into greased baking dish. Mix additional Parmesan cheese (about 1/4 cup) with bread crumbs, sprinkle over dip. Add additional cheddar, optional. Bake in a 350 degree oven for about 20 minutes or until sides are bubbling and cheese is melted.
We use just eat it with tortilla chips, but this time I added the shredded chicken and served it over the chips, nacho style. It was a hit!! Thanks Liz!!
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