Pickled Jalapeno Popper Chicken Dip

This is a super easy and delicious chicken dip that is perfect to bring to your next party or party! I used shredded chicken for this recipe, but canned chicken would work as well if you need something in a hurry! Pickled jalapenos add a nice zing, but ive also used fresh jalapenos too for a nice kick of heat. If you try this, tag me ! I love seeing your foodie photos (:

What you’ll need:

Servings: 4

• 12 oz shredded chicken (cooked) (OR 2 12 oz cans canned chicken breast)

• 2 cups Colby jack cheese (shredded)

• 1/4 cup pickled jalapenos (diced) (and/or fresh diced jalapenos)

• 1/2 cup bacon bits (cooked)

• 2 cups greek yogurt

• 4oz cream cheese (optional)

• 2 tsp garlic powder

• 2 tsp smoked paprika

• 1/3 cup chopped green onions

• salt

• black pepper

• 2 tsps pickled jalapeno juice (OR pickle juice, lemon juice)

• mini bell peppers or crackers for dipping

Instructions:

1. Start off by placing shredded chicken in a large mixing bowl, followed by 1 cup shredded cheese, diced pickled jalapenos, bacon bits, greek yogurt, cream cheese, garlic powder, smoked paprika, chopped green onions, pickled jalapeno juice, salt and black pepper. Mix well.

2. Add chicken mixture to a baking dish and top with the rest of the shredded cheese

3. Airfry at 400F for about 10-12 minutes OR bake in a preheated oven at 350F for about 15-20 minutes. —- OR until cheese is melted and dip is warm through.

4. Garnish with more chopped green onions and let cool for at least 10 minutes before enjoying! Serve with mini bell peppers and crackers for dipping.