You love jalapeno poppers. You love great Mexican dips. Now you can have them both with this cheesy, slightly spicy dish that gives you no choice but to dive in and indulge! The Buffalo Cheddar Chile Dip is so simple to whip up, bake up and gobble up for those game day watch parties or for any get-together. It’s also one of those recipes that you can adapt, adjust and add to for more kick. This dip combines crispy bacon bits, shredded grilled or rotisserie chicken and several cheeses. When creating this recipe, I came across Alouette Spicy Jalapeno Spread in the deli section of the grocery store and decided to add it to the shredded cheddar and jack cheeses as well as the cream cheese. It’s optional, but it does add a spicy yet creamy texture. If you want the dip to have more heat, just add more diced jalapeños or green chiles. Love bacon? Just add more. I baked this dip in a cast iron skillet and served it right from the pan with lots of corn tortilla chips and some homemade flour tortilla chips. It can also be served with crustini, crackers or cut vegetables. This Buffalo Cheddar Chile Dip is worth the deep dive into deliciousness!
Watch my How To Video for Buffalo Cheddar Chile Dip here!
- 10 slices bacon, cooked crisp
- 2-3 chicken thighs or breasts, grilled and shredded
- 8 ounces cream cheese, softened
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1 container Alouette Spicy Jalapeno Spread (optional)
- 2 jalapeños
- 1 small container diced green chiles
- 1 1/2 cups shredded cheddar
- 1 1/2 cups shredded Monterey Jack
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- Preheat oven to 350º. Cook bacon crisp. When cooled, chop bacon. Grill chicken and then shred. In a large bowl, stir together cream cheese, mayo, sour cream, cheese spread, cheddar and jack cheeses, jalapenos, green chiles, bacon, chicken, garlic powder, salt and pepper. (Reserve some shredded cheese, bacon and jalapeno for topping.)Transfer to a small oven-safe skillet or baking dish and sprinkle with remaining 1/2 cup each of cheddar and Monterey Jack, cooked bacon, and jalapeño. Bake until dip is golden and bubbly, about 25 minutes. Serve with tortilla chips.
How to make Homemade Flour or Corn Tortilla Chips
Stack several tortillas on top of each other and cut into triangles. Repeat until all tortillas are used up. Heat vegetable oil to about 350 degrees. Carefully drop the triangles into the oil and fry for a few seconds. With tongs, turn the triangles over and fry until golden brown. Transfer the chips to a paper towel and sprinkle with salt. Serve with Buffalo Cheddar Chile Dip.