Head Country


Head Country

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Jalapeno Popper BBQ Chicken Dip

The heat of jalapenos, creamy melted cheese, the smoky flavor of bacon—this dip has all the best flavors of jalapeno poppers, and no one has to light up a grill. We love this served with an assortment of dippables, from tortilla chips and crostini to pita bread and veggies. Bake in individual-sized ramekins to create single-serving snack plates.



1 pound of smoked chicken breast, shredded
5 pieces of bacon, cooked and crumbled
1 package of cream cheese
2/3 C. sour cream
1/2 C Head Country Bar-B-Q Sauce, The Original
1 jalapeño, deseeded and diced
1 C. + 1/2 C. sharp cheddar cheese, divided
1 Tbsp. Tabasco or Hot Sauce (optional)
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. garlic powder

garnish with:
sliced jalapeños

Serve with:
tortilla chips
pretzel thins
garlic baguettes
Ruffle Chips
pita chips

Cooking Instructions

Preheat the oven to 350 degrees F.

Combine the cream cheese, sour cream, and Head Country Bar-B-Q Sauce in a small sauce pot. Heat on low till the mixture begins to melt.

Add shredded chicken, crumbled bacon, diced jalapeño, 1 C. of the shredded cheddar cheese, hot sauce, salt, pepper, and garlic powder.

Transfer the mixture to a baking dish. Sprinkle remaining ½ C. of shredded cheese on top.

Bake for 25-30 minutes.

Remove from the oven and garnish with scallions and thinly sliced jalapeños. Enjoy!