Name: Baked Chuy’s Jalapeno Chicken Dip Recipe
Prep time: 10 min
Cook time: PT-491267H25M17S
Total time: PT-491267H25M17S
Cuisine: Tex-Mex
Ingredients: 2 cups shredded rotisserie chicken; 1-8 oz block cream cheese, softened; 3 cups shredded cheese (a combination of Monterey Jack and cheddar, or pepper jack); 2 large jalapeños, seeded and diced; 1/3 cup pickled banana peppers, drained; 1/3 cup pickled cherry peppers, drained; 1 1/2 cups homemade Chuy’s creamy jalapeno dip; 1/2 tsp garlic powder; 1/4 tsp salt (use 1/2 tsp if not using bacon); 1/2 tsp freshly cracked pepper

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Introduction

This Baked Chuy’s Jalapeno Chicken Dip is a creamy, spicy appetizer perfect for parties or game day. Combining shredded rotisserie chicken with a blend of cheeses and tangy peppers, it’s guaranteed to be a crowd-pleaser. Warm, cheesy, and packed with flavor, it’s easy to prepare and even easier to enjoy.

A baked casserole dish with a creamy white ricotta cheese layer at the bottom, topped with a golden-brown melted cheese layer mixed with browned bits of cooked bacon and sliced green jalapeños scattered on top. Small chopped green onions are sprinkled throughout both layers. A woman's hand is using a red spoon to scoop out a portion, lifting some creamy cheese and jalapeño pieces with melted cheese strings stretching from the dish. The white casserole sits on a white marbled surface with a black and white striped cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

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 (monterey jack and cheddar, or pepper jack)
1/3 cup pickled banana peppers, drained
1/3 cup pickled cherry peppers, drained
1/2 teaspoon garlic powder
1/4 teaspoon salt (use 1/2 teaspoon if not using bacon)
1/2 teaspoon freshly cracked pepper

Instructions

Step 1: Preheat the oven to 350 degrees Fahrenheit and grease an 8×8-inch baking dish, pie pan, or cast iron skillet.
Step 2: In a large bowl, combine the softened cream cheese with the diced fresh jalapeños, pickled banana and cherry peppers, shredded chicken, garlic powder, salt, pepper, half of the shredded cheese, and the creamy jalapeno dip.
Step 3: Mix the ingredients until smooth and easily spreadable. Transfer the mixture to the prepared baking dish, spreading it into an even layer and smoothing the top.
Step 4: Sprinkle the remaining shredded cheese evenly over the top. For extra heat and presentation, optionally add a few sliced jalapeños on top.
Step 5: Bake in the preheated oven for 15-20 minutes, or until the edges are bubbly and the dip is warmed through.

Tips & Variations

Use pepper jack cheese for a spicier kick or a milder Monterey Jack for less heat.
If you don’t have homemade Chuy’s creamy jalapeno dip, substitute with your favorite creamy jalapeño sauce or a mix of sour cream and diced jalapeños.
For extra smoky flavor, add a small amount of cooked, crumbled bacon to the mixture.
Serve with tortilla chips, fresh vegetables, or warm bread for dipping.

Storage

Store any leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees Fahrenheit until warmed through, or microwave in short intervals, stirring in between to ensure even heating.

How to Serve

A clear glass dish filled with a baked dip showing a top layer of melted golden brown cheese with darker browned spots and sprinkled green herbs all over, surrounded on the left side by several round toasted bread slices with a light golden crust, all set on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip ahead of time?

Yes, you can prepare the dip mixture a day ahead, store it covered in the refrigerator, then bake it fresh before serving.

What can I use if I don’t have pickled banana or cherry peppers?

You can substitute with any pickled peppers you like or omit them altogether. Fresh diced jalapeños will add heat, but the pickled peppers bring a tangy flavor that balances the richness.