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Chicken-Bacon Jalapeno Popper Dip

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jalapenopopperdip

Chicken-Bacon Jalapeno Popper Dip|This Is Why I’m Full

I don’t know if you’ve noticed yet, but I have recently become addicted to jalapeno cream cheese… I have a problem. I try to find a way to put it in everything I make… But this Chicken-Bacon Jalapeno Popper Dip is a meal that I came up with when I was looking for something to make for Dan’s friend Luke’s Bacon and Beer birthday party. I found a recipe for Bacon Wrapped Cream Cheese Chicken (that I ended up making just for dinner one night, I came up with Poor Man’s Poppers for the party) and I thought that this might be better as a dip, it took me a couple of days to figure out exactly what the best way to make this come out the way I wanted it to. And it was worth the time I spent thinking about it because it came out great. It came out a little spicy so I wouldn’t use both the jalapenos and the jalapeno cream cheese, but other than that it was awesome! We ate it with some Ritz crackers (and by we I mean me, Dan ate his with a really big spoon!) Anyway, it was really good!

Let us know what you think and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for  what we should make next! Enjoy!

Chicken-Bacon Jalapeno Popper Dip
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Rating: 5
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Servings
5
Servings
5
Chicken-Bacon Jalapeno Popper Dip
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings
5
Servings
5
Ingredients
Servings:
Units:
Instructions
  1. Preheat oven to 375
  2. Cook chicken breasts (we used the crock pot because it's so much easier with both of us working so much!)
  3. Take cooked chicken and shred
  4. Cook your rice
  5. Boil the 3 cups of water
  6. Mix the Velveeta and Cream Cheese into the boiling water (I had to whisk it, and it took some work to get it all mixed!)
  7. This will make a delicious, if rather thin, sauce
  8. Put chicken, bacon, jalapenos, rice and seasonings into a large bowl and mix
  9. Stir in sauce
  10. Put the whole delicious mix into a baking pan (I used our loaf pan because it's just the two of us, for more people I would use a 13x9 and double the recipe as this only serves 4-5 the way I made it.)
  11. Crush up crackers and sprinkle on top
  12. Sprinkle shredded cheese over top (I didn't want any cheese on my half so I put it all on Dan's side!)
  13. Bake at 375 for 20-25 minutes (mostly to cook the jalapenos)
  14. Enjoy!
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Rotel Chicken Soup

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Rotel-Chicken-Dip

Rotel Chicken Soup|This Is Why I’m Full

So my mom told me about a recipe that she found on Pinterest for Rotel Chicken and I took what she told me about what she made and I came up with this! Her recipe came out thin, like a soup, and I decided that it would be even better as a dip! Dan and I made this and it came out fantastically! (Also this is Taylor stealing Dan’s computer for awhile!) But anyway, it was amazing! I took it to work for lunch every day until there were no more leftovers! We are going to make it again this week, and I’m going to use black beans instead of pinto (we already have them in the apartment, hooray for saving 68 cents!) I also added Cajun seasoning right at the end of the cook time, but I put that in everything! Yum!  The Velveeta melted really well as did the cream cheese, and while it may seem like a lot of work just based on the cook time it really isn’t, I am so thankful for crock pots, they make life so much easier!

Anyway, Dan is making bacon sandwiches and I’m starved so happy cooking!

Let us know what you think of our Rotel Chicken Soup and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for  what we should make next! Enjoy!

Rotel Chicken Soup
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Servings
8
Servings
8
Rotel Chicken Soup
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
8
Servings
8
Ingredients
Servings:
Units:
Instructions
  1. Put chicken, Rotel, seasonings and water into crock pot and cook on high for 4 hours
  2. Once cooked take chicken out of crock pot and shred (Cook rice while doing this)
  3. Cut cream cheese and Velveeta into cubes and then put into crock pot and whisk until it makes a sauce
  4. Add beans and rice
  5. Stir to mix
  6. Add shredded chicken
  7. Cook on low for 1 hour
  8. Serve with tortilla chips (like a dip, because it's thick, or just eat with a spoon!)
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