Any time I get together with friends, I always make buffalo chicken dip. And even though it’s a staple in the friend group, I want to switch it up every now and then. This week’s recipe was almost a sandwich modeled after my favorite meal at a restaurant near my shore house: The Santa Fe chicken cheesesteak. But the more I thought about it, the more interested I became in turning this cheesesteak into a cheese dip—a dip that would let me stray from the norm of buffalo chicken dip.
I decided to try it out and test it on my toughest critics: My brother and dad. We all loved it, and I’ll admit I ate a little more of it than I should have. But it turned out to be a tasty recipe, and I can’t wait to try it out with friends. This dip has a bit of a kick to it, but the jalapeños and chipotle peppers are essential for the flavor. It’s not unbearable by any means, but I recommend only making it for crowds that have some love for a little spice.
10 ounces chicken, cooked
8 ounces cream cheese, softened
1/4 cup white onion, chopped
1/2 jalapeño, sliced
2 chipotle peppers in adobo, finely chopped
1 garlic clove, minced
1 1/2 cups Monterey Jack cheese
Preheat oven to 350. Add chicken and cream cheese in a small bowl. Then, add a splash of olive oil to a pan and toss jalapeño slices and onions. Sauté 3-4 minutes on medium heat. Meanwhile, add chipotle peppers, garlic, and cheese to bowl. Add in jalapeño slices and onions, and mix. Bake for 15-20 minutes.
Pro tip: Serve it in a bread dish for extra pizzazz (but a regular dish is fine, too).