Love bold flavors? Can’t resist cheese and spice? Then you have to try this Keto Jalapeño Popper Chicken Dip. Think of it as the classic jalapeño popper appetizer—cheesy, spicy, and oh-so-delicious—but now in dip form. Oh, and did I mention bacon? Yep, it’s all in there.
This recipe is the perfect low-carb snack for game days, potlucks, or when you’re just craving something comforting. Let’s get started!
Quick Recipe Highlights
Time Breakdown
- Total: 30 minutes
- Prep: 10 minutes
- Bake: 20 minutes
Servings
Makes about 6–8 servings, perfect for sharing. Got a bigger crowd? Double it and grab a bigger dish.
Skill Level
Super easy. If you can mix and bake, you’re golden.
What You’ll Need
Ingredients
- 2 cups shredded chicken (rotisserie works great)
- 5 slices bacon, cooked and crumbled
- 8 oz cream cheese, softened
- 2 cups shredded cheddar (save ½ cup for topping)
- ⅔ cup Bacon Ranch Dressing (store-bought or homemade)
- ⅔ cup sour cream
- ⅓ cup jalapeños, finely chopped (remove seeds if you want less heat)
- 1 ½ tbsp fresh chives, chopped (plus extra for garnish)
- ½ tsp garlic salt
Tools
- Mixing bowl
- Hand mixer (or a whisk/fork)
- 8×8 casserole dish
- Non-stick cooking spray
Let’s Make Some Magic
Step 1: Preheat & Prep
Start by preheating your oven to 375°F. Spray your casserole dish with some cooking spray—nothing’s sticking on our watch.
Step 2: Whip the Base
Grab a bowl and whip that cream cheese. You want it smooth and fluffy. Add the Bacon Ranch Dressing, sour cream, garlic salt, and chives. Mix until it’s creamy and smells amazing.
Pro Tip: If your cream cheese isn’t soft, let it sit at room temp for 15–20 minutes. It makes mixing way easier.
Step 3: Combine the Good Stuff
In another bowl, mix the shredded chicken, 1 ½ cups of cheddar, jalapeños, and half the bacon. Pour in the cream cheese mixture and stir until every bite is coated.
What you’re looking for: A thick, creamy texture with pops of green jalapeños and bacon bits.
Step 4: Assemble & Bake
Spread the mixture into your dish. Sprinkle the reserved cheddar on top. Bake for 20 minutes, then bump the heat to 400°F for 5 minutes to get a golden, bubbly top.
Heads up: Keep an eye on it—you want golden, not burnt!
Step 5: Garnish & Serve
Once out of the oven, let it cool for a couple of minutes. Top with the rest of your bacon bits and some fresh chives. Serve it warm, and watch it disappear.
Dipper Ideas: Celery sticks, pork rinds, cucumber slices, or keto crackers. For non-keto guests, tortilla chips work too!
Tips & Variations
Customize It
- Less heat? Swap jalapeños for diced bell peppers.
- More heat? Keep the seeds or toss in some serrano peppers.
- No chicken? Sub with sautéed mushrooms or roasted cauliflower for a vegetarian twist.
- Switch up the cheese: Try Monterey Jack or smoked gouda.
Meal Prep
- Make ahead: Mix everything, cover, and store in the fridge up to 24 hours before baking.
- Freeze it: Store prepped dip in a freezer-safe dish for up to 3 months. Just thaw before baking.
Leftovers? No Problem
Storage
Pop leftovers into an airtight container. It’ll last in the fridge for up to 3 days.
Reheating
For quick portions, use the microwave. Want that fresh-from-the-oven vibe? Cover and reheat in the oven at 350°F until warmed through.
This Keto Jalapeño Popper Chicken Dip is cheesy, smoky, and just the right amount of spicy. Perfect for any occasion—or no occasion at all. Trust me, once you try it, you’ll be making it on repeat.
Enjoy!
PrintKeto Jalapeño Popper Chicken Dip
A creamy, cheesy, and spicy low-carb dip that combines tender chicken, smoky bacon, and jalapeños for the ultimate crowd-pleaser. Perfect for parties, game days, or a cozy snack with keto-friendly dippers!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6–8 1x
- Category: Appetizer/Dip
- Cuisine: American
Ingredients
- 2 cups shredded chicken (rotisserie works great)
- 5 slices uncured bacon, cooked and crumbled
- 8 oz cream cheese, softened
- 2 cups shredded cheddar cheese (reserve ½ cup for topping)
- ⅔ cup Bacon Ranch Dressing
- ⅔ cup sour cream
- ⅓ cup fresh jalapeños, chopped (seeds removed for less heat)
- 1 ½ tbsp fresh chives, chopped (plus extra for garnish)
- ½ tsp garlic salt
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C). Spray a casserole dish with non-stick cooking spray.
- Prepare the Creamy Base: In a mixing bowl, whip softened cream cheese until smooth. Stir in Bacon Ranch Dressing, sour cream, garlic salt, and chives until fully combined.
- Combine the Chicken Mixture: In another bowl, mix shredded chicken, 1½ cups of cheddar cheese (reserve ½ cup), jalapeños (save some for garnish), and half the crumbled bacon. Fold in the cream cheese mixture until evenly coated.
- Assemble and Bake: Spread the mixture into the prepared casserole dish. Sprinkle reserved cheddar cheese on top. Bake for 20 minutes, then increase oven temperature to 400°F and bake an additional 5 minutes until golden and bubbly.
- Garnish and Serve: Let cool slightly before garnishing with remaining bacon and chives. Serve warm with celery sticks, cucumber slices, pork rinds, or homemade cheese crackers.
Notes
Serving Suggestions:
Pair with keto-friendly dippers like celery sticks or pork rinds. For non-keto guests, tortilla chips or crackers work well.
Tips & Tricks:
- Use room-temperature cream cheese for smoother mixing.
- Adjust spice level by adding or reducing jalapeño seeds.
Storage & Reheating:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave or bake at 350°F until warmed through.
