High Protein Jalapeño Popper Chicken Dip

This dip has the classic flavor of jalapeño poppers with none of the stuffing or frying. Blended cottage cheese keeps it creamy without the heaviness of a full cream cheese base, and cooked chicken adds real staying power. The bacon on top crisps up in the oven, and sliced jalapeños give just enough heat without overwhelming picky eaters.

One night, I was staring at leftover chicken, a half tub of cottage cheese, and no dinner plan. I tossed everything in a bowl, hoped for the best, and out came this hot, cheesy, ridiculous dip.

It’s easy to throw together with rotisserie chicken or leftovers, and it makes a great fridge-cleanout recipe if you’ve got extra scallions, cheese, or bell peppers to use up. I usually bake it in a small dish and serve it with veggie sticks, crackers, or pita wedges for a snack or dinner.

Before You Get Started

Here are a few things worth knowing before you start cooking, so everything goes smoothly.

• Blend your base: The cottage cheese won’t get creamy unless you blend it with the cream cheese and seasoning.
• Use cooked chicken and bacon: This dip just heats through in the oven. Don’t add anything raw.
• Adjust the spice: For a mild dip, remove the jalapeño seeds. For more heat, leave some in or add hot sauce.
• Choose the right dish: An 8x8 or small oven-safe skillet works well. Too large and it may dry out.

How to Make High-Protein Jalapeño Popper Chicken Dip

Here’s a quick overview of how to pull this recipe together step-by-step.

1. Preheat the oven

Set the oven to 400°F and lightly grease your baking dish.

2. Blend the creamy base

Combine 1 cup cottage cheese, 4 oz light cream cheese, and 1 packet ranch seasoning in a blender. Blend until smooth.

3. Stir the filling

In a large bowl, mix 8 oz chopped cooked chicken, 4 slices cooked bacon (reserve a few bits), 2 diced jalapeños (seeds removed if needed), and 4 diced green onions.

4. Combine and transfer

Pour the blended cheese mixture into the bowl and stir to combine. Spread into your baking dish.

5. Add toppings

Top with ½ cup shredded cheddar or pepper jack, reserved bacon, and jalapeño slices.

6. Bake

Bake for 25 to 30 minutes until bubbling around the edges and golden on top.

Recipe Tips and Tricks

Here are the best tips and pro tricks to help this recipe turn out perfectly every time.

• Use freshly shredded cheese: Pre-shredded cheese has anti-caking agents that can make the top gritty. Shredding your own melts smoother and browns better.
• Add a smoky note: A dash of smoked paprika or chipotle powder stirred into the base deepens the flavor and pairs nicely with the bacon.
• Avoid watery dip: Pat your jalapeños dry with a paper towel after chopping. Too much moisture can make the dip soggy.
• Don’t skip the blending: If you don’t blend the cottage cheese and cream cheese together, the base will stay lumpy and won’t bake evenly.
• Taste before baking: Once everything is mixed, taste a small spoonful before it goes in the oven. You can always add more salt, pepper, or heat.

Serving Ideas

Here are some easy and delicious ways to serve this recipe.

• Carrot and celery sticks: Light, crunchy, and great for dipping.
• Mini bell peppers: Fresh, sweet, and scoop-friendly.
• Tortilla chips or pretzel crisps: Extra crunchy and sturdy.
• Pita wedges: Toasted or soft, either works.
• Baked potatoes: Spoon leftovers on top for a quick lunch.

Storage & Reheating

Here’s how to store, reheat, and enjoy your leftovers.

• Store in the fridge: Let the dip cool completely, then store in an airtight container for up to 4 days.
• Freeze for later: Not recommended. The dairy base can separate.
• Reheat gently: Microwave in short bursts or bake at 350°F until warmed through.
• Use up leftovers: Tuck into quesadillas, add to wraps, stir into scrambled eggs, or layer into a rice bowl.