medium-sized fresh hot chili peppers (about ¼ cup of jalapeño, habanero, Hungarian hot wax peppers, etc.), minced
regular cream cheese, softened
1 3/4 cups
shredded Pepper Jack cheese
1 1/2 cups
cooked chicken breast, finely chopped
chipotle in adobo sauce, finely chopped
tortilla chips, crackers, toasted baguette slices, or assorted fresh vegetables for dipping
In This Recipe
Preheat oven to 350F degrees.
Heat the olive oil in a small saucepan over medium-high heat. Add the minced hot peppers to the pan and sauté until browned, about 3-4 minutes. Set aside to cool slightly.
In an oven proof glass casserole dish, add the softened cream cheese, Pepper Jack cheese, cooked chicken, salsa, chipotles, chili powder, garlic powder, and the cooled cooked hot peppers. Mix well with a spatula and evenly smooth top of dip mixture.
Bake at 350F for 30-40 minutes, or until dip is bubbling and lightly browned on top and edges.
Serve hot with tortilla chips, crackers, toasted baguette slices, or assorted fresh vegetables.