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About This Recipe
This may be THE DIP of all savory dips! Warm, hearty chicken and melty creamy cheese paired with flavorful and doughy pretzel nuggets for dipping? I mean, come on!! 😍
This Jalapeno Popper Chicken Dip with Pretzel Nuggets is indulgent, delicious, lightened up, and everything you’ve ever wanted in an appetizer and more. Absolutely perfect for game day!
Don’t be intimidated by this beautiful dip. It’s INCREDIBLY easy to make.
For real, who knew it was so easy to roll some pizza dough into balls to make mini pretzels and use them to frame this creamy creation? After that, all you have to do is mix some ingredients in a bowl, pop in the oven, and bake…and when it’s done, BOOM, it’s poppin’!
Break off these little pretzel nuggets and scoop up as much of this dip as your heart desires. If you go through them quicker than the dip, grab some pita bread, carrots and celery sticks, or regular pretzels from the bag and keep working! It’ll be be the best appetizer you have all week.
Looking for more awesome healthy dip recipes? Try my Creamy Buffalo Chicken Dip, Mexican Cauliflower Rice Dip or Healthy French Onion Dip!
Why You’ll Love This Jalapeno Popper Chicken Dip with Bacon
- Melted cream cheese and Colby jack make this dip super creamy!
- It’s thick and meaty! Hearty chicken kicks the protein up a notch and makes this snack nice and filling.
- Lightened up with lean and reduced-fat shredded cheese and fat-free cream cheese.
- It looks fancy but is super easy to make!
- Crazy FLAVORFUL! Trust me, everyone is going to LOVE this dip!
- Bacon – So savory and flavorful.
- Cream cheese – I used 1/3 reduced fat; regular, fat free, vegan or Greek cream cheese work just as well.
- Mayonnaise – I used Hellman’s Light. And no, I promise, you don’t taste it! But it’s super important to get the texture we need.
- Shredded cheese – I used 2% Colby Jack. Use whatever shredded cheese you fancy!
- Shredded chicken – Adds so much heartiness to this dip. And it tastes so good!
- Crescent Dough Sheet– I used Pillsbury. For gluten-free, many readers have had good luck with this gluten-free crescent roll mix.
- Jalapeno – For a nice little kick!
- Green onion – These guys have incredible flavor. The perfect garnish for dips!
- Spices – We’ll use ranch seasoning mix (I used Hidden Valley Ranch), baking soda, and coarse salt (for the pretzels).
- Egg yolk – To brush the pretzel nuggets with. Gives shine, color, and flavor.
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. In a 10-inch cast-iron skillet, cook bacon over medium heat, stirring frequently, until browned and crisp. This should take about 10 minutes. Remove bacon and let grease drain on paper towels. Wipe the skillet clean and let cool. Preheat the oven to 375°F.
2. In a large bowl, add the cream cheese, mayonnaise, and ranch seasoning mix. Then, stir together until smooth. Add 3/4 cup of shredded cheese, jalapeños, green onions, and all but one piece of the crumbled bacon to the bowl and stir until combined.
3. Then, stir in the shredded chicken and mix again until everything is mixed well.
4. Cut pizza dough into 16 pieces. Roll each dough piece into a ball. Place dough balls around the sides of the skillet you used to cook the bacon, leaving the center empty. In a small bowl, whisk together egg yolk, baking soda, and water. Using a baster brush, brush the mixture onto the dough balls. Sprinkle them with coarse salt. Spoon jalapeno popper mixture into the center of the skillet and sprinkle with the remaining 1/4 cup shredded cheese.
5. Bake until bread is golden brown and cheese mixture is hot and bubbly, about 20 to 25 minutes.
6. Crumble remaining pieces of cooked bacon on top of the dip. Garnish with green onion if desired, serve and enjoy!
Is this Jalapeño Popper Chicken Dip with Bacon spicy?
Nope! The way this dip is made, it is not spicy. Because we removed seeds from the jalapeño, it’s not spicy at all.
Can I make this Jalapeño Popper Chicken Dip with Bacon spicy?
You can make this dip as spicy as you want! Leave some jalapeño seeds in or you can add in Cajun seasoning to replace the ranch seasoning. You could also add some hot sauce to the dip mixture.
Can I make this recipe dairy free?
You most definitely can! To do so, use dairy free cream cheese, dairy-free shredded cheese and switch out the ranch seasoning for your favorite seasoning mix or simply just salt, pepper, onion powder and garlic powder.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Jalapeno Popper Chicken Dip with Bacon and Pretzel Nuggets
Ingredients
- 4 slices bacon finely chopped
- 8 oz. reduced-fat cream cheese (226g) softened
- 1/4 cup light mayonnaise (60g)
- 1/2 packet ranch seasoning mix (14g)
- 1 cup 2% Colby Jack shredded cheese (112g) divided
- 1 cup jalapeno’s (130g) seeded and chopped – about 5 jalapenos
- 1/4 cup green onion (20g) thinly sliced
- 2 cups cooked shredded chicken (170g)
- 1 8-oz. can Crescent Dough Sheet
- 1 egg yolk
- 1 tsp baking soda
- 1/2 tsp water
- Coarse sea salt
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Instructions
- In a 10-inch cast-iron skillet, cook bacon over medium heat, stirring frequently, until browned and crisp, about 10 minutes. Remove bacon, and let drain on paper towels. Wipe the skillet clean, and let cool.
- Preheat the oven to 375 degrees F.
- In a large bowl, add the cream cheese, mayonnaise, and ranch seasoning mix; stir together until smooth. Add 3/4 cup of shredded cheese (84g), jalapeños, green onions, and all but one piece of the crumbled bacon (save one piece to crumble over top at the end); stir until combined. Then stir in the shredded chicken and mix again until all ingredients are mixed well.
- Cut dough into 16 pieces; roll each dough piece into a ball. Place dough balls around the sides of the skillet, leaving the center of the skillet empty.
- In a small bowl, whisk together egg yolk, baking soda, and water; brush onto dough balls. Sprinkle it with coarse salt. Spoon jalapeno popper mixture into the center of the skillet and sprinkle with the remaining 1/4 cup shredded cheese.
- Bake for 20-25 minutes, or until the bread is golden brown and the cheese mixture is hot and bubbly.
- Sprinkle remaining cooked bacon onto the dip. Garnish with green onion or fresh herbs, if desired, and enjoy!
Equipment
- 10-in cast-iron skillet
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
