Hot Pepper Jelly Chicken Dip

Start with cooked chicken breast, about 1.5 to 2 lbs, and chop it into pieces (aim for about 3 cups).

In a mixing bowl, add 8 oz of cream cheese and beat it until light and fluffy.

Add 1 cup of sour cream and 1/4 cup of mayonnaise to the cream cheese and mix well.

Season the mixture with garlic powder, salt, and pepper to taste.

Stir in 5 tablespoons of diced jalapenos (jarred) into the mixture.

Add in the red pepper jelly (preferably Tabasco brand) to the mixture and combine.

Fold in the chopped chicken breast into the mixture.

Add 1/2 cup of pepper jack cheese and 1/2 cup of shaved parmesan cheese to the mixture and mix until well combined.

Add 4 thinly sliced green onions to the mixture and stir to incorporate.

Transfer the dip mixture into a baking dish and top with additional pepper jack and parmesan cheese if desired.

Bake in the oven until the top is bubbly and golden brown.

Equipment Needed

Spice Level:

Dietary

Allergens