Buffalo Chicken Jalapeño Popper Dip


Once again, apologies for being MIA. But I promise I have some good recipes coming your way in the next couple of weeks!

And speaking of good recipes, I made a new dip recipe yesterday for the football game and it was insanely good. I mean how could it be bad?

Buffalo Chicken Jalapeño Popper Dip!

I combined the idea of buffalo chicken meets jalapeno popper and turned it into a dip. Because we all know I am the dip queen! 😉

I started by charring the jalapeños on the gas stove. You can also do this in a dry cast iron skillet or simply roast them with no oil at 450 degrees for about 5 minutes.

Ignore the messy stove top hah! If you have a gas burner this is the easiest and fastest way to do this. Just a minute or so per side on the direct flame and they will get nice and charred.

Once charred place them immediately in a plastic bag or sealed container and allow to cool down.

Once cool simply discard all the charred skill and chop them up. With or without the seeds depending on your spice level preference. I chose to omit the seeds this time.

In a bowl went equal parts sour cream and cream cheese along with 3 cups of shredded cooked chicken.

Then just add in the remaining ingredients: monterey jack cheese, cheddar cheese, scallions, chopped jalapenos, sweet chili sauce, buffalo sauce, salt and pepper.

Place in an oven safe baking dish or skillet and top with a bit more cheese. You can make it up to this step in advance and just take it out of the fridge a half hour before you’re ready to bake it! This is a great make-ahead item for either having friends over or bringing to someone’s home.

Bake at 350 for 25 minutes, then switch the oven to broil for an extra 2 minutes.

And boom, done! This dip has so much flavor, is creamy, gooey, and SO delicious. This was a serious hit! A good distraction from how bad the Patriots played yesterday..

Buffalo Chicken Jalapeño Popper Dip

Serves about 8 people


  • 2 jalapeños
  • 3 cups shredded cooked chicken*
  • 8 oz block cream cheese, at room temp
  • 8oz (1 cup) sour cream
  • 1 ¼ cup shredded cheddar cheese (about 4oz)
  • 1 ¼ cup shredded monterey jack cheese (about 4oz)
  • 1/3-1/2 cup franks hot sauce (depending on desired spice level!)
  • 2 tbsp thai sweet chilli sauce
  • 3 scallions, chopped
  • 1 tsp kosher salt
  • ½ tsp ground black pepper


  1. Preheat oven to 350 degrees F.
  2. On a gas flame, use tongs to char the jalapeños on all sides. This should take about 3 minutes or so. Once charred and slightly soft, place in a zip lock bag and allow to cool slightly. Once cool enough to handle, discard the charred skin and chop them up into a fine dice, with or without the seeds. I would go without seeds to control the spice level.
  3. In a bowl mix together the cream cheese, sour cream, and chicken. Add in 1 cup of cheddar cheese, 1 cup of monterey jack, the franks hot sauce, sweet chili sauce, chopped jalapeños, 2 of the chopped scallions, salt and pepper.
  4. Place in an oven safe baking dish and top with remaining cheese.
  5. Bake for 25 minutes. Turn the oven to broil and cook for another 2-3 minutes (watching carefully) just to get some color on the top. Top with remaining scallions for garnish. Serve immediately with dippers of your choice! (tortilla chips, baguette slices, veggies, pretzels, a spoon, whatever you want!)


  • I cooked 2 chicken breasts for the cooked chicken but you could also use meat from a rotisserie chicken. For the chicken breasts I seasoned them with salt, pepper, and a drizzle of olive oil and cooked them in the oven at 350 for about 15 minutes. 
  • You can make this dip up to step 3  in advance and refrigerate until ready to bake. You can do this up to 1 day in advance. Just remove the dish 30 minutes before baking.

I hope you give this dip a try!

Here’s evidence of how good it was…

Devoured! No bite left behind..

XX Chelcie

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