Tuesday, February 1, 2011
Chicken Jalapeno Dip
4 boneless, skinless chicken breasts, sliced lengthwise into thirds
4 cloves garlic, minced
2 (8-ounce) packages cream cheese, at room temperature
1/2 cup milk
1/2 cup mayonnaise
1/2 cup minced red bell pepper
1/2 cup jalapeno pepper, seeded and minced
2 tablespoons fresh lemon juice
Generous pinch of crushed red pepper flakes
Freshly grated Parmesan cheese
Thinly sliced green onions for garnish
1. Preheat the oven to 350°F. Season the chicken breasts with garlic, chili powder, salt and pepper. Saute the chicken breasts in the olive oil in a 12-inch skillet over medium heat until cooked through but not overcooked. Transfer chicken to a cutting board and finely chop.
2. Combine the remaining ingredients in a medium bowl and mix well. Add the chicken and stir until completely blended. Transfer to a lightly greased 8-inch-square oven proof ceramic dish or pan. Sprinkle top with grated Parmesan cheese. Bake until hot and bubbly, about 20 minutes. To get more color on top, place under a broiler for 3-5 minutes. Garnish with thinly sliced green onions or chives. Serve with pita chips, tortilla chips or crackers.
•Well-seasoned chicken is the secret to the success of this dish. If time permits, you can allow the garlic and seasonings to marinade for more flavor.
•If you want more heat, leave some of the jalapeno seeds in and omit the crushed red pepper. I like having more control over the heat by adding the crushed red pepper.
•I have made this with regular and reduced-fat cream cheese and skim milk. Obviously the regular cream cheese produces a richer result, but this is already a rich dish, so I prefer the reduced fat cream cheese. You could also use one regular and one reduced-fat cream cheese if you're making the full recipe.
Recipe from Lemons and Lavender.