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
- 1½ 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.