Wednesday, July 29, 2015
What the heck is Poppalo Dip, you ask? Let me tell you, it's the best dang dip I've come up with so far. It's a combination of jalapeno poppers and buffalo chicken. I originally wanted to cook it as a dinner, but it was so creamy and such ooey gooey, spicy awesomeness that I decided it was really a dip! You're welcome!
2 boneless, skinless chicken breasts, cut into small pieces
1/2 lb bacon, diced
1/2 onion, chopped
2 cloves garlic, minced
3 jalapenos (2 chopped, 1 sliced)
12 ounces cream cheese, cubed
1/4 C mayonnaise
1/4 to 1/2 C buffalo wing sauce
1/4 C shredded Parmesan cheese
1 C shredded Pepper Jack cheese
Black pepper, to taste
1 green onion, sliced, for garnish
Baguette slices, crackers, or tortilla chips, for serving
NOTES: I probably put in closer to 3/4 C buffalo wing sauce since I like things spicy. Start small and taste it to see if you want more. Also, you could sub cooked, shredded chicken and skip the step for cooking the chicken. Lastly, I didn't put any salt in this dish since the cheeses are salty as well as the wing sauce. Chips or crackers will also have some salt too, so taste it before you add any.
Cook the bacon in a large ovenproof skillet until it's crispy. Drain the bacon and set it aside. Drain off all but about 2 T of the bacon grease. Cook the chicken in the remaining bacon grease until it's cooked through, about 5-7 minutes. Remove the chicken and set it aside.
Next add the onion and the chopped jalapenos to the same skillet. Cook the veggies until they are tender. Add the chicken, bacon, garlic, cream cheese, Parmesan, mayo, wing sauce, and black pepper to the skillet. Preheat the broiler. Cook and stir the chicken mixture until it's smooth and all melted. Add in more wing sauce, if needed. Spread the Pepper Jack cheese all over the top and top it with the jalapeno slices. Put the skillet under the broiler to melt and brown the cheese. Garnish it with the green onions and serve with baguette slices, crackers, or tortilla chips.