"This is so easy! People are always amazed when I give them the recipe. You can make it as spicy as you want or not at all." — Alona
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1 (10 ounce) can
chunk white chicken in water, thoroughly drained
2 (8 ounce) packages
cream cheese, softened
1 (10.75 ounce) can
condensed cream of chicken soup
I made this dip and took it to a tailgate and everyone loved it. I added a small can of diced chilis and it was perfect.
This was good! I didn't have seasoned salt at the time, so I used a cajun seasoning instead, and added extra jalepenos. It made it much spicier!
I made this and took it to work, and it was a huge hit! The only thing I did differently was I used an extra large can of chicken (28% more) and added shredded cheddar cheese on top. I think the cheese gives it the final touch. Thanks for a great recipe!
easy, easy... i added 1 more can of chicken, and another jalapeno, put it all in a little crock pot. Took it to work and it was gone in twenty minutes. Simple and great
Easy, tasty and travels well. I took to a pot-luck. The night before, I cooked everything as instructed, added 1 small can Ortega chopped roasted chili and about 3/4 cup of pre-shredded mexican cheese. Next day, tossed in a crock pot about 1/2 hrs before the party and it heated well. Served with tortilla chips, and put spicy salsa and guacamole in separate dishes on the side and let everyone know if they wanted to spice up, to just top with these. It was well received.
I make this but prepare it a little differently. I heat the cream cheese in a pan on medium heat, then add soup, the crumble the chicken. Then transfer it to a crock pot and add jalepnos. GOOD DIP!!
Great recipe! I add an extra can of chicken to thicken, plus extra jalapenos, a can of diced tomatoes w/ chiles and if I have any on hand, some roasted red peppers from a jar. We like it spicy! Serve with frito scoops. Yum!
Used this as a jumping-off point for VERY fast hors d'oeuvres. Mixed whipped cream cheese (what I had on hand!) and a can of white meat chicken with some gourmet olive brine (added flavor and a hint of saltiness), and packed the mixture into split, deveined and deseeded jalapenos. (I wore surgical gloves!). Baked for 15 minutes at 400 degrees and they went over GREAT! Thanks for the inspiration!
* Percent Daily Values are based on a 2,000 calorie diet.
Jalapeno Chicken Dip
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 118
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