Creamy Jalapeño Chicken Dip Recipe for Parties and Game Day

I’m a total sucker for a creamy dip and I love that many can be made Whole30-compliant. This Jalapeno Chicken Dip is packed with flavor and truly delicious. I served it to a group of friends who usually love junk food — nobody guessed it was dairy-free or paleo.

This dip can be made a day or two ahead — it’s just as good cold as it is hot and bubbly from the oven, so it’s perfect for entertaining or meal prep.

I like to serve the dip with carrot sticks, cucumber, red pepper strips and thinly sliced daikon radish for a grain-free option. Crackers or tortilla chips work well too for those who aren’t avoiding grains.

For the shredded chicken you can use leftovers or a rotisserie bird for convenience. If you prefer seafood, shrimp or prawns would be a tasty alternative.

Whether you’re putting together a Sunday football spread, hosting drinks with friends, or simply craving something creamy with a little heat, this jalapeno chicken dip delivers on flavor and ease.

Here are a few other dip recipes you might enjoy

Creamy Chicken, Spinach & Artichoke Dip
Hot & Creamy Crab Dip
Spinach, Kale & Artichoke Dip
Butternut Squash Dip
4-Ingredient Pea Dip
Hot & Creamy Cauliflower Dip

If you make this recipe, leave a comment below — I’d love to hear what you think. Tag me on Instagram @everylastbite_ if you share a photo, I enjoy seeing your creations!

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5 from 7 votes

Creamy Jalapeno Chicken Dip

GF
DF
SCD
P
W30

A crowd-pleasing, dairy-free jalapeno chicken dip that takes minutes to assemble. Shredded chicken mixes with jalapenos, tomatoes, onion and spices for a creamy, slightly spicy appetizer that’s great hot or cold.

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 4

Ingredients

1 cup mayonnaise
2 tsp cumin
1 tsp smoked paprika
1 1/2 tbsp chopped chipotle pepper in adobo
1/4 cup chopped red onion
1 jalapeno finely diced
1 cup chopped tomatoes
1/3 cup chopped scallions
2 cups shredded chicken

Instructions

Preheat the oven to 400°F (200°C).
In a bowl, stir together the mayonnaise, cumin, smoked paprika and chopped chipotle until smooth. Add the red onion, diced jalapeno, tomatoes, scallions and shredded chicken. Mix thoroughly so the chicken is well coated.
Transfer the mixture to an ovenproof dish and bake 15–20 minutes, until bubbling and lightly golden. Serve warm with vegetables or tortilla chips, or enjoy chilled.

Nutrition

Nutrition information is automatically calculated and should be used as an approximation.

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