This Creamy Jalapeno Chicken Dip is always a crowd pleaser and no one ever knows it’s Dairy Free! It takes just minutes to make and is packed with shredded chicken, jalapenos, chopped tomatoes, onion and spices. This dip is creamy, slightly spicy and so so good, and best of all, it just happens to be Paleo, Whole30, Keto and Dairy Free!
I am a total sucker for a creamy dip and love that they can easily be made compliant on Whole30. This Jalapeno Chicken Dip is full of so much flavour and really delicious. I actually served this to a big group of junk food loving friends and no one had any clue that it was Dairy Free or Paleo.
This Jalapeno Chicken Dip can be made a day or two in advance and is truthfully just as good cold as it is served bubbly hot.
I like serving it with carrots, cucumber, red pepper slices and thinly cut daikon radish, but crackers or tortilla chips are also great for those not going grain free.
For the shredded chicken you can use any leftover chicken you might have in the fridge, or alternatively use rotisserie chicken. If you aren’t a fan of chicken I think that shrimp or prawns would also work well instead.
Whether it’s a Sunday football spread, drinks with friends or you are just craving something creamy with a bit of spice, this jalapeno chicken dip really ticks all of the boxes.
Here are a few other dip recipes that 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 let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Creamy Jalapeno Chicken Dip
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 degrees Fahrenheit
- In a bowl stir together the mayonnaise, cumin, paprika and chipotle. Once well mixed add in the remaining ingredients and make sure everything is stirred really well so that the shredded chicken is well mixed in and coated.
- Transfer the mixture to an ovenproof dish and bake for 15-20 minutes until the dip is bubbling and golden in colour. Serve with veggies or tortilla chips.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried This Recipe?
Leave a comment below and let us know how it was!
This dip is INCREDIBLE! No one ever has any idea its Dairy Free which is amazing.
My son made this for Thanksgiving Day appetizer; I immediately asked for the recipe. It was spicy, but not too hot, and the creamy texture went well with the crunchy vegetable dippers. This is definitely a keeper!
So good. Devoured by adults and the kids. Next time, I am doubling the recipe.
Just wondering – can this be served cold or does it need to be kept warm? If warm, do you think it would work in a small crockpot on low for a party food item?
LOVE!!!
I first tried this recipe as an app at a party we had. it was a huge hit and we now make it as a dinner. we love to use plantain chips to dip it with! its great to use up any left over chicken!
thanks!!
Can plain Greek yogurt be a substitute for the mayo?
I haven’t tried it to be honest so I can’t guarantee it would work. That being said I think it would likely still taste good.
Soooooo glad I found this. Great.
Happy to hear that you enjoyed it Ashlee!
This dip blew me away! It is so tasty and creamy, it really does taste like a queso dip! This is my new favorite dip!
Haha so happy to hear that!