Creamy Jalapeno Popper Chicken Dip
A low sodium creamy, spicy dip that goes great with your favorite unsalted corn chips.
SODIUM COUNT: 535 mg in the whole recipe; 89.1 mg per serving
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
Ingredients
Scale
For the Dip
- 1 pound chicken breast, raw ((or 2.5 cups cooked, shredded (or chopped) chicken breast))
- 3 green onions (thinly sliced)
- 4 jalapenos (minced)
- 1/2 cup sour cream
- 2 ounces cream cheese
- 1/4 tsp smoked paprika
- 1 large tomato (chopped)
- fresh ground black pepper (to taste)
For Serving
- chopped cilantro (optional)
- unsalted corn chips or unsalted potato chips*
Instructions
- Trim the chicken, place in a small saucepan, cover with water and bring to a boil. Boil for 20-30 minutes or until the chicken can be shredded easily. When the chicken is done, remove from the saucepan and shred with two forks. To get smaller strands of meat, snip with a scissors.
- While the chicken is cooking, preheat oven to 400°.
- Place the chopped onions, minced jalapenos, sour cream, cream cheese, smoked paprika, and ground black pepper in a bowl. Stir to combine.
- Add the shredded chicken and chopped tomatoes to the jalapeno mixture. Stir to combine.
- Place the mixture in an oven-safe dish and bake for 20-30 minutes, or until mixture is hot and bubbly.
- Serve with chopped cilantro and your favorite no salt-added corn or potato chips.
Notes
NUTRITIONAL INFORMATION Yield: 6 servings
Amount per serving: Sodium: 89.1 mg, Calories: 159.2, Total Fat: 7.7 g, Saturated Fat: 4.4 g, Cholesterol: 60.9 mg, Carbohydrates: 2.9 g, Fiber: 0.5 g, Sugar: 1.4 g, Protein: 19.0 g.
*Nutritional information does not include chips
We get super wimpy peppers in Montana, so this dip is not overly spicy when I make it. If you live in a region with better peppers than we do, you may want to replace some (or all) of the jalapenos with a milder pepper (like Anaheim green chiles).