High Protein Jalapeño Popper Chicken Dip

This dip has the classic flavor of jalapeño popcorn without any fillings or frying. The blended cheese keeps it creamy but without the heaviness of an all-cream cheese base, and the cooked chicken adds real staying power. The bacon on top is crispy in the oven, and the sliced ​​jalapenos provide enough heat without overwhelming picky eaters.

One night I was staring at leftover chicken, half a tub of cheese, and no dinner plans. I threw everything in a bowl, hoped for the best, and came out with this hot, cheesy, ridiculous dip.

It’s easy to pair with grilled chicken or leftovers, and it’s a great fridge-cleaning recipe if you have extra green onions, cheese, or green peppers. I usually bake it in a small dish and serve it with veggie sticks, crackers, or pita bread for a snack or dinner.

before starting

Before you start cooking, there are a few things worth knowing so that everything goes smoothly.

• Mix your base: The cheese won’t turn creamy unless you mix it with cream cheese and seasonings.
• Using cooked chicken and bacon: This dip is simply heated in the oven. Don’t add anything raw.
• Adjust spices: For a gentle soak, remove the jalapeño seeds. For more heat, leave some out or add hot sauce.
• Choose the right dish: An 8×8 or small oven safe skillet works great. Too big and it may dry out.

How to Make High-Protein Jalapeño Popper Chicken Sauce

Here’s a quick step-by-step overview of how to put this recipe together.

1. Preheat the oven

Set oven to 400°F and lightly grease a baking sheet.

2. Mix the cream base

Combine 1 cup cottage cheese, 4 ounces cream cheese, and 1 packet of ranch dressing in a blender. Blend until smooth.

3. Stir the fillings

In a large bowl, combine 8 ounces chopped cooked chicken, 4 slices cooked bacon (save some), 2 diced jalapenos (remove seeds if desired), and 4 diced green onions.

4. Merger and transfer

Pour cheese mixture into bowl and stir to combine. Place in baking dish.

5. Add ingredients

Top with ½ cup shredded cheddar cheese or pepper jack cheese, reserved bacon, and jalapeno slices.

6. Bake

Bake for 25 to 30 minutes, until edges are bubbling and top is golden.

Recipe Tips and Tricks

Here are the best tips and pro tips to help this recipe come out perfect every time.

• Use fresh shredded cheese: Pre-shredded cheese contains anti-caking agents that make for a tough topping. Chopping it yourself will melt smoother and brown better.
• Add smoky flavor: Stirring a little smoked paprika or chipotle powder into the base deepens the flavor and pairs perfectly with bacon.
• Avoid getting wet: Chop and pat the jalapenos dry with paper towels. Too much moisture will cause sogginess.
• Don’t skip blending: If you don’t mix the cheese and cream cheese together, the bottom will stay lumpy and won’t bake evenly.
• Taste before baking: Once everything is mixed, taste a small spoonful before putting it in the oven. You can always add more salt, pepper, or heat.

Service concept

Here are some easy and delicious ways to serve this recipe.

• Carrot and celery sticks: Light, crunchy, and perfect for dipping.
• Small bell peppers: Fresh, sweet and scoopable.
• Nachos or pretzel chips: Extra crunchy and firm.
• Pita Wedges: Grilled or soft, either way.
• Baked potatoes: Spoon leftovers on top for a quick meal.

Store and reheat

Here’s how to store, reheat, and enjoy leftovers.

• Store in the refrigerator: Allow the soaking liquid to cool completely, then store in an airtight container for up to 4 days.
• Freeze for later use: Not recommended. The dairy base can be separated.
• Reheat gently: Microwave briefly or bake at 350°F until warmed through.
• Use up leftovers: Stuff into quesadillas, add to burritos, stir into scrambled eggs, or add to rice bowls.