Baked Chuy’s Jalapeno Chicken Dip Recipe

Introduction

This Baked Chuy’s Jalapeno Chicken Dip is a creamy, spicy crowd-pleaser perfect for game days or casual gatherings. Loaded with shredded chicken, fresh and pickled peppers, cheese, and a kick of jalapeño, it offers irresistible flavor in every bite.

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 (a mix of Monterey Jack and cheddar, or pepper jack)
• 1/3 cup pickled banana peppers (drained)
• 1/3 cup pickled cherry peppers (drained)
• 1/2 tsp garlic powder
• 1/4 tsp salt (use 1/2 tsp if not using bacon)
• 1/2 tsp freshly cracked pepper
• 6-8 slices cooked bacon (diced)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and grease an 8×8 baking dish, pie pan, or cast iron skillet.
2. Step 2: In a large bowl, combine the softened cream cheese with the diced jalapeños, pickled banana and cherry peppers, shredded chicken, garlic powder, salt, pepper, half of the shredded cheese, half of the diced bacon (if using), and the creamy jalapeno dip.
3. Step 3: Mix everything until smooth and spreadable. Transfer the mixture to the prepared baking dish, spreading it evenly and smoothing the top.
4. Step 4: Sprinkle the remaining shredded cheese evenly over the top, then optionally add extra jalapeño slices and the rest of the bacon.
5. Step 5: Bake for 15-20 minutes, or until the edges are bubbly and the dip is heated through.

Tips & Variations

• For a milder dip, use fewer jalapeños or remove the seeds completely.
• Substitute pickled peppers with fresh ones if you prefer less tanginess.
• Add a squeeze of lime juice before baking for a bright citrus note.
• Try swapping the bacon for chorizo for a smoky twist.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through, stirring occasionally to maintain creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip ahead of time?

Yes, you can prepare the dip mixture ahead and refrigerate it before baking. Just cover the baking dish tightly and bake when ready, adding a few extra minutes if baking from cold.

What can I serve with this dip?

This dip pairs well with tortilla chips, sliced baguette, crackers, or fresh vegetable sticks like celery and carrot for scooping.

Baked Chuy’s Jalapeno Chicken Dip Recipe

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★★★★★

4.4 from 89 reviews

This Baked Chuy’s Jalapeno Chicken Dip is a creamy, cheesy, and mildly spicy appetizer that’s perfect for parties or casual gatherings. Made with shredded rotisserie chicken, two types of pickled peppers, jalapeños, and a homemade creamy jalapeno sauce, it’s baked to bubbly perfection and topped with melted cheese and crispy bacon for extra flavor and texture.

• Author: Anna
• Prep Time: 10 minutes
• Cook Time: 15-20 minutes
• Total Time: 25-30 minutes
• Yield: Serves 6-8 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Tex-Mex

Ingredients

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Main 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 (a combination of Monterey Jack and Cheddar, or Pepper Jack 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 (use 1/2 tsp if not using bacon)
• 1/2 tsp freshly cracked black pepper
• 6–8 slices cooked bacon, diced (optional)

Instructions

1. Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking dish, pie pan, or cast iron skillet to prevent sticking.
2. Combine Ingredients: In a large mixing bowl, combine the softened cream cheese with diced fresh jalapeños, pickled banana and cherry peppers, shredded rotisserie chicken, garlic powder, salt, cracked pepper, half of the shredded cheese, half of the diced bacon (if using), and the homemade creamy jalapeno sauce. Stir thoroughly until the mixture is smooth and spreadable.
3. Assemble the Dip: Transfer the combined dip mixture into the prepared baking dish. Spread it out evenly and smooth the top with a spatula. Sprinkle the remaining shredded cheese over the top and add additional sliced jalapeños and the rest of the diced bacon if desired for extra flavor and garnish.
4. Bake the Dip: Place the baking dish in the preheated oven and bake for 15 to 20 minutes, or until the edges of the dip are bubbly and the cheese on top has melted completely. The dip should be heated through and ready to serve hot.

Notes

• You can adjust the amount of jalapeños and pickled peppers based on your spice preference.
• If you prefer a vegetarian version, omit the bacon and increase salt to 1/2 tsp.
• Use freshly shredded cheese for best melting results.
• This dip pairs wonderfully with tortilla chips, crackers, or sliced veggies.
• Leftovers can be refrigerated for up to 3 days and reheated gently in the oven.

Keywords: Chuy’s Jalapeno Chicken Dip, creamy jalapeno dip, baked chicken dip, party appetizer, Tex-Mex dip, cheese dip