Categories: Appetizers
Ingredients
- 1 1/4 cups red and green sliced pickled jalapenos
- Two 8-ounce blocks cream cheese, at room temperature
- 2 cups shredded rotisserie chicken
- 1 cup shredded Mexican blend cheese
- 1/2 cup sour cream
- 1 teaspoon dried minced garlic
- 1/2 teaspoon kosher salt
- 4 dashes hot sauce
- 1 1/2 cups crispy jalapenos, such as French's
- One 8-ounce bag crispy corn chips, such as Fritos Scoops
- 2 cups baby carrots
- 2 cups celery sticks
- 2 red bell peppers, cut into thick strips
Directions
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Preheat the oven to 350 degrees F.
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Set aside 1/4 cup of the pickled jalapenos. Chop the remaining pickled jalapenos and place in a mixing bowl. Add the cream cheese, chicken, cheese, sour cream, garlic, salt and hot sauce. Stir until thoroughly combined. Scrape into a small baking dish. Place the reserved pickled jalapenos in the center of the dip.
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Bake until warmed through and bubbly around the edges, about 25 minutes. Sprinkle the crispy jalapenos around the edge of the dip.
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Serve warm with the corn chips, carrots, celery and peppers for dipping.