Disclaimer: As an Amazon Associate, I earn from qualifying purchases. Pepper Geek takes part in various affiliate programs. This means that purchases through our links may result in a commission for us.

We love combining jalapeño peppers with cream cheese every chance we get. From classic jalapeño poppers to smoked jalapeño popper dip, the combination is always a huge hit.

This chicken jalapeño popper dip is made with chicken and bacon. So, it can be served as a satisfying side dish or a filling appetizer. It’s a great way to use up some leftover rotisserie chicken you may have as well.

It’s easy, cheesy, and full of creamy goodness. It’s similar to our slow cooker Buffalo chicken dip, but there is no wing sauce added to this recipe.

Why You’ll Love This Recipe

This recipe is a crowd pleaser! But, we think any recipe with peppers and cheese is a success.
You can easily scale this recipe up for more casserole, or make a smaller quantity.
It’s a good way to use up some fresh peppers from the garden.
Jalapeño peppers are not too spicy, so it is a versatile recipe that many people can enjoy.
This dip couldn’t be easier to make! All you need is a cast iron skillet and an oven.
If you don’t care for spicy peppers, no problem! You can easily substitute a bell pepper for a similar crunch without the punch. If you want to level up the heat, use a serrano pepper instead. This recipe is easily customizable.

How To Make This Chicken Jalapeño Popper Dip

This recipe is really easy to make and only takes a few steps to prepare. You can even mix the ingredients ahead of time and bake it when you are ready to serve.

Start by placing all your ingredients into a large mixing bowl.
Mix all the ingredients together until they are evenly combined.
Spread evenly into a well greased cast iron skillet. If you do not have a cast iron skillet, you can also use a prepared baking dish.
Bake at 375°F until the cheese is melted and bubbly. For our oven, this takes about 10 minutes.
Remove from the oven and serve hot with crackers, veggies, or pita bread.

About The Ingredients

Cream cheese – It wouldn’t be a “popper” recipe without cream cheese, right? We like using full fat Philadelphia brand for the best results.
Sour cream – Use full fat sour cream for the best flavor. Daisy or Cabot brand are our go-tos, but any will do.
Jalapeño peppers – Any fresh pepper will work in this recipe. If you’re really brave, you can use habanero peppers for a nice spicy dip.
Shredded chicken – Leftover rotisserie chicken works really well in this recipe, as it is juicy and flavorful. You can also used canned chicken or shredded chicken breast.
Shredded cheddar cheese – We prefer to shred our own cheddar cheese for the best results. It melts more evenly than pre-shredded.
Green onions – We use green onions instead of white onions, similar to our red salsa recipe. We love the slightly milder flavor and crunch.
Bacon – You can use pre-cooked bacon, bacon bits, or fresh bacon that has been cooked and diced.
Ranch seasoning – Ranch seasoning is the same as ranch dressing seasoning packets. You can also use ranch dressing instead of the seasoning (about 2 Tbsp. for this recipe).
Spices – Onion powder, dill weed, garlic powder, salt and pepper all come together to make this casserole flavorful and addicting.

Love poppers? Try our jalapeño popper mac and cheese and our smoked jalapeño popper dip.

Recipe Tips And FAQs

We’ve definitely done a lot of experimenting in the kitchen with peppers. These are our top tips for making the best chicken jalapeño popper dip:

Use full fat cream cheese – The flavor is better in full fat cream cheese. Low fat versions tend to taste a bit “tangy”, and may have a slightly mealy texture.
Use fresh peppers if possible – Fresh jalapeño peppers taste much better. If possible, use fresh peppers from the garden or farmers market.
Hand shred the cheese – Pre-shredded cheese does not always melt as evenly. For the best flavor, use hand-shredded cheddar cheese.
Try variations – This recipe is versatile and you can try different variations. Swap out chicken for ground beef, or use a different type of pepper. We have also made this recipe with a layer of bread crumbs on the top and it is delicious.

Can I make this recipe ahead of time?

Yes! You can mix all the ingredients together and then bake this recipe when you are ready to serve it.

How can I make this recipe spicier?

You can substitute serrano peppers in this recipe, or use more jalapeño peppers.

How long can this dip be stored?

If there are leftovers (and we doubt there will be!), you can store this dip in an airtight container in the fridge for up to 3 days.

What if I don’t have ranch seasoning?

If you do not have ranch seasoning (or ranch dressing seasoning), you can substitute and use ranch dressing instead. Use 2 Tbsp. for this recipe.

If you make this recipe or any variations of it, be sure to let us know your thoughts in the comments below (and leave a rating!). If you’re looking for other dip recipes, check out our smoked pepper dip, our roasted garlic dip, and our chunky guacamole.