Casual Friday: Chicken Jalapeño Popper Dip

January 29, 2016 | | |

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chicken-jalapeno-popper-dip-7It’s the last Friday of January, peeps. You know the deal. Let’s talk Chicken Jalapeño Popper Dip and then mess around on the internet, shall we?

Super Bowl Sunday is almost upon us, and although I give zero fucks am not overly concerned with fooseball, I’m obviously very excited about the food element. After all, the Super Bowl is the mother of all No-Calorie Sundays, and I, for one, plan to get Logan-style weird with my favorite finger foods while waiting for Beyoncé. My fancy Game Day menu is still under construction (I imagine the Dude will want to weigh in), but this creamy, cheesy jalapeño dip has already earned a spot on what I’m sure will be a delightfully overcrowded table. I thought you might like to add it to yours.

This simple dip is pretty much a giant deconstructed jalapeño popper—peppers, toasted spices, cream cheese, and lots of sharp cheddar—plus shredded chicken and a layer of your favorite crushed potato chips for crunch. (I used jalapeño flavored Kettle Chips to stay on theme, which was a strong choice.) In short, it’s delicious, shareable insanity, and while I don’t suggest getting down with this kind of thing on the reg, the occasional dish of spicy, bubbling, chip-topped cheese won’t kill you. And since we’re already treating ourselves, I recommend spreading the magic on fresh baguette slices, but it’s also great with veggies, sturdy chips, or crackers if you prefer. You doing you should be a given at this point.

chicken-jalapeno-popper-dip-10(I feel the toasty chip topping deserves a close up.)

And now on to internet time wasting!

I finally started watching Broad City last weekend, and I’m pleased to report that I finished Season 2 circa 1am today. (Binge watching is one of my greatest talents.) If you haven’t already, please consider devoting your next 6-7 free hours to this ridiculously glorious shitshow of a comedy. Then we discuss.

I know you’ve probably already seen Adele carpool karaoke with James Cordon, but if not, get on it. Those two may have replaced JLaw and John Krasinksi in my celebrity wolfpack. Putting that out into the universe…

This penny pinching rap video is epic. My little brother showed it to me on Christmas, and I’ve watched it an embarrassing number of times since. Surprisingly, Lil Dicky’s charm has yet to wear off.

I hate artisanal mayonnaise, but I love me some Kevin Hart as a hipster.

Somehow, I had never seen this stand-up before, but thanks to The Dude Diet’s photo team, I now can’t get enough of Anjelah Johnson. (If you’re short on time, start watching at 4:54.) She makes me miss my nail ladies a lot.

I’ve enjoyed Kristen Bell since the sloth video, but this Africa masterpiece turned me into an actual fangirl. Beware, it’s disgustingly adorable.

Loved this podcast on the birth of MTV. To be honest, I really wish MTV still played only music videos. And Kurt Loder news segments.

I just want to acknowledge Kanye’s tweet rant on Wednesday. Dear God. Hats off to Amber Rose.

chicken-jalapeno-popper-dip-12A few things on my to-make list when I return to NYC:

Char-Grilled Cauliflower with Fried Cannellini Beans and Spiced Pumpkin Hummus. I had the pleasure of meeting Hetty through #friendsinfood, and she is one of those wonderful, straight up sunshine-y people that you instantly fall in love with. She’s also a wizard with vegetables, so I trust this recipe will blow my/your mind.

Chai-Infused French Toast. I want to eat this in bed, stat. FYI, it’s gluten-free and dairy-free, which may excite certain individuals.

Brussels Sprouts Soba Noodle Salad with Miso-Tahini Dressing. I’ve been craving noodles lately (so weird and upsetting), and I feel like a bowl of this “salad” will hit the spot without causing the typical pasta-induced dirt nap. Thank you, Adriana.

Spaghetti Pie with Pecorino and Black Pepper. I can’t decide if this is going to be awesome or gross, but I’m definitely intrigued. Probably because of the aforementioned noodle cravings.

Sweet Potato Quesadillas. These ‘dillas sound unreal, but I plan to take Ali’s suggestion and add scrambled eggs to the filling and make tacos. Verrry much into that idea. I’m sure my roommate will be too.

Dan Dan Zucchini Noodle Soup. Steph had me at “crispy pork topping.” YAS.

If you’ve made something bomb recently that deserves a spot on this list, please share. You know I love suggestions.

Happy weekend-ing, friends! May it be equal parts festive and cozy.

Casual Friday: Chicken Jalapeño Popper Dip

Author - Serena Wolf

Prep Time: 10 minutes
Cook Time: 25 minutes

Ingredients

  • 2 teaspoons olive oil
  • 3 jalapeños seeded and finely chopped (If you like heat, leave the seeds in one jalapeño)
  • 3 cloves garlic minced
  • ½ teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • 1 cup finely shredded chicken breast from 1 small chicken breast
  • 8 ounces cream cheese softened
  • ½ cup plain non-fat Greek yogurt
  • cups grated sharp cheddar cheese divided
  • 1 cup crushed kettle cooked potato chips I used Jalapeño Kettle Brand potato chips
  • Thinly sliced jalapeño rounds or scallions for garnish optional
  • For serving:
  • Chips crackers, baguette slices (toasted or untoasted), or veggies of your choice

Instructions

  • Pre-heat your oven to 375 degrees.
  • Heat the olive oil in a medium skillet or sauté pan over medium heat. When the oil is hot and shimmering, add the jalapeños and garlic. Cook for 2 minutes until the peppers are beginning to soften and the garlic is fragrant, then stir in the cumin and paprika. Cook for 1 more minute to toast the spices. Stir in the shredded chicken breast.
  • Reduce the heat to low and add the cream cheese and Greek yogurt. Stir until the cream cheese has melted and everything is well incorporated. Stir in 1 cup of the cheddar cheese. Taste the filling and add a pinch of salt if necessary. (If you love spice, feel free to add a few dashes of your favorite hot sauce.)
  • Transfer the dip to an 8” pie dish or small casserole dish of your choice. Sprinkle with the remaining cheddar and top with the crushed potato chips.
  • Bake for 20 minutes until the cheese is fully melted and the chips are lightly browned.

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