Jalapeno Cheddar Cheese Chicken Dip

By Tatyana's Everyday Food · 45 min

Ingredients

Instructions

1. Preheat the oven to 425°F (220°C) and use a small-to-medium oven-safe casserole dish to serve the dip.
2. Let the rotisserie chicken cool until it is comfortable to handle, then shred it finely into bite-sized pieces and set aside.
3. Fry the diced bacon in a large pan over medium heat for a few minutes, until it renders its fat and browns.
4. Add the diced bell pepper, jalapeno and shallots and cook for 6 to 8 minutes, until tender.
5. Add the minced garlic, cook for 1 more minute, then take the pan off the heat and let the mixture cool.
6. Beat the softened cream cheese in a large bowl with a hand mixer for a few minutes, until creamy and smooth.
7. Mix in the sour cream until combined.
8. Add the cheddar, parmesan, smoked paprika, salt, black pepper, parsley and Worcestershire sauce.
9. Once the pepper and bacon mixture has cooled, stir it into the cheese mixture along with the shredded chicken until evenly combined.
10. Spread the dip evenly into the casserole dish to the edges and level the top.
11. Toss the panko with the melted butter, garlic powder and parsley until well coated, then sprinkle evenly over the dip.
12. Bake at 425°F for about 20 to 25 minutes, until the crumbs are golden and the cheese is bubbling hot around the edges.
13. Let the dip cool for 15 to 20 minutes before serving.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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