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Author Notes: Enjoy game day snacking at it's best with this oven baked spicy cheese and chicken dip recipe! —Karrie / Tasty Ever After
Makes 2 1/2 cups
- 2 medium-sized fresh hot chili peppers (about ¼ cup of jalapeño, habanero, Hungarian hot wax peppers, etc.), minced
- 1 tablespoon olive oil
- 8 ounces regular cream cheese, softened
- 1 3/4 cups shredded Pepper Jack cheese
- 1 1/2 cups cooked chicken breast, finely chopped
- 1/3 cup spicy salsa
- 3 tablespoons chipotle in adobo sauce, finely chopped
- 3/4 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- tortilla chips, crackers, toasted baguette slices, or assorted fresh vegetables for dipping
- 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.
- This recipe was entered in the contest for Your Best Appetizer to Share with Friends
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