📖 Instructions

1. First things first, make sure your chicken is cooked and cooled. You can bake it, grill it, or even use leftover rotisserie chicken to save some time. Shred or dice the chicken into small, bite-sized pieces. About 2 cups of shredded chicken is where we want to land.
2. Now grab a large bowl and add 8 oz of softened cream cheese. Really softened! Otherwise, you will have lumps and nobody likes lumps. I suggest letting it sit out at room temperature for at least 30 minutes. Add 1/2 cup of mayonnaise. Don't skimp on the mayo; it adds to the creaminess we're going for. I like to use full-fat mayo for this recipe because... well, flavor!
3. Add a 4 oz can of diced green chilies (undrained) and 1/2 cup of chopped pickled jalapenos to the bowl. I usually buy the kind that's already sliced, then give 'em a rough chop. If you're sensitive to spice, start with less jalapeno and add more to taste. I've learned the hard way that it's easier to add heat than to take it away!
4. It’s cheesy time. Stir in 1 cup of shredded cheddar cheese and 1/2 cup of shredded Monterey Jack cheese. If you only have cheddar on hand, no sweat! But I'm telling you, the combo is a winner. Save a little cheese to sprinkle on top later.
5. Add the shredded or diced cooked chicken to the bowl. Season with 1 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/4 teaspoon of smoked paprika, and a pinch of salt and pepper. Smoked paprika is the real secret ingredient! It adds a depth of flavor that's absolutely irresistible. Also, Taste and adjust seasonings as needed.
6. Mix everything together until well combined. You want all those flavors melding together like a happy little family. Don't overmix; just make sure everything is evenly distributed.
7. Transfer the mixture to a baking dish. I use an 8x8 inch dish, but anything similar will work just fine. Spread it out evenly, and sprinkle the reserved cheese on top. Now's the time to add a few extra jalapeno slices, if you’re feeling extra spicy!
8. Bake in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until the cheese is melted and bubbly and the dip is heated through. Keep a close eye on it; you want the cheese to be golden brown, not burnt. That said...I've burnt it before while watching the end of a game. Happens to the best of us!
9. Remove from the oven and let it cool slightly before serving. I know it's tempting to dig in right away, but trust me, the flavors meld even more as it cools. Serve warm with your favorite dippers. I love tortilla chips, crackers, celery sticks, carrot sticks, or even toasted baguette slices. Enjoy! I know you’ll fall in love with this like I have!