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Baked Chuy’s Jalapeno Chicken Dip Recipe
Ash Tyrrell

Baked Chuy’s Jalapeno Chicken Dip Recipe

When I first made this Baked Chuy’s Jalapeno Chicken Dip, it instantly became a party favorite in my home. I couldn’t resist the burst of creamy heat from the jalapeños mixed with gooey cheese and tender chicken
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Total Time 35 minutes
Ingredients Method Notes

Ingredients
  

  • 2 cups shredded rotisserie chicken – Rotisserie chicken saves time and adds extra savory flavor. You can also use leftover baked or grilled chicken.
  • 2 large jalapeños seeded and finely diced – Fresh jalapeños give the dip heat and crunch. Remove seeds if you want milder spice.
  • 1 ½ cups creamy jalapeño dip sauce – This provides the signature tangy and spicy base flavor.
  • 1 8-oz block cream cheese, softened – Softening helps it blend smoothly without lumps.
  • 3 cups shredded cheese blend cheddar and Monterey Jack – Freshly grated cheese melts better than pre-shredded.
  • 1/3 cup pickled banana peppers drained – Adds bright, tangy contrast to the creamy texture.
  • 1/3 cup pickled cherry peppers drained – Adds sweetness and peppery depth.
  • 1/2 tsp garlic powder – Enhances savory flavor without overpowering the dip.
  • 1/4 tsp salt or up to 1/2 tsp if not using bacon – Adjust based on taste and saltiness of your ingredients.
  • 1/2 tsp freshly cracked black pepper – Adds mild heat and depth.
  • 6 –8 slices cooked bacon diced (optional) – Gives a smoky crunch that complements the creamy dip.

Method
 

  1. Preheat your oven to 350°F so it’s ready when the dip is assembled. Lightly grease an 8×8 baking dish or skillet so the dip doesn’t stick and cleanup is easier.
  2. In a large bowl, mix cream cheese, jalapeños, pickled peppers, chicken, garlic powder, salt, pepper, and half of the shredded cheese. If using bacon, mix half into the dip for even flavor.
  3. Spread the mixture evenly into your prepared dish. Sprinkle remaining cheese on top, along with optional bacon and jalapeño slices for garnish.
  4. Bake for 15–20 minutes until the cheese is melted and the edges are bubbling. Let it rest for a few minutes before serving so it thickens slightly.

Notes

  • I always let cream cheese soften fully so it mixes smoothly.
  • I grate my own cheese because it melts creamier than packaged shredded cheese.
  • I sometimes prepare the mixture a day ahead so flavors blend better.
  • I like adding a little lime zest for brightness that balances the richness