Photo: Jennifer Davick; Styling: Rose Nguyen
Prep Time
15 Mins
Bake Time
30 Mins
Makes 10 servings

This colby-pepper jack cheese dip is made heartier by the addition of chopped cooked chicken.  Chopped chipotle peppers, jalapeños, and chili powder add even more heat. Prepare up to a day ahead; cover and chill in an airtight container, and bake just before serving.

How to Make It

Step 1

Preheat oven to 350°. Stir together first 5 ingredients in a large bowl until smooth. Stir in chicken and next 5 ingredients until blended. Spoon cheese mixture into a lightly greased 8-inch square baking dish.

Step 2

Bake at 350° for 30 minutes or until bubbly. Spoon into a serving bowl. Garnish, if desired. Serve with tortilla and sweet potato chips.

Ratings & Reviews

lisamcm's Review

July 08, 2014
I love this..something a little different, that most people haven't tried before. I've made it the night before and then just baked before serving.

LeAbrams's Review

October 27, 2013

tltrussell's Review

November 27, 2012
I am always asked for this recipe. I use a little less jalapeno than the recipe calls for depending on the crowd I am serving.

Chicagobsw's Review

November 11, 2011
LOVED it! And super easy to increase (or decrease) the heat. Made it for Sunday Funday Football and the boys couldn't get enough of it. Def a keeper! :-)

bluemnm's Review

September 23, 2011
I love this recipe! I make it to take to pot luck dinners and the guests devour it! It is simple to make and the ingredients are easy to have on hand or find in my local store. I have even had requests to make it for other parties. Great Appetizer!

KaterynaY's Review

March 29, 2011
Delicious! You can vary the amount of spice depending on the company.

Lianab's Review

December 06, 2010
I followed this recipe exactly and served it at a party. It just isn't very good and no one thought so (but edible). I like spicey foods too; this just tasted strange and was a disappointment.

B0ssesMa's Review

December 02, 2010
Have made this in the past, but then tried substituting browned Mexican chorizo sausage for the chicken. Great flavor profile and it was devoured quickly. To keep the dip loose ( not firm and coagulated as the cheeses cool), I serve with either sterno candle below it to warm the serving dish, or serve in the crock pot on low . We've even used this for weekend movie night dinner/snack at home.

ricemeg's Review

June 01, 2010
I made this dip for our monthly Supper Club and it was a hit! Everyone loved it and no one thought it was too spicy, it had just the right amount of kick! This is a real keeper!

southerncook12's Review

February 20, 2010
I served this to by couples bridge club and they loved it. I wouldn't change a thing about this recipe and I will use it time and time again.