Chicken Jalapeño Spread

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  • 2 boneless, skinless chicken breast halves
  • 1 tablespoon olive oil
  • 1 (8-ounce) package cream cheese, softened
  • 1/4 cup mayonnaise
  • 1/4 cup milk
  • 1/4 cup minced red bell pepper
  • 2 tablespoons minced jalapeño pepper
  • 1 tablespoon lemon juice
  • 3/4 teaspoon salt
  • 3/4 teaspoon TABASCO® brand Original Red Sauce


Finely chop chicken with a knife or in a food processor. Heat oil in a 12-inch skillet over medium-high heat. Add chicken and cook until tender and golden on all sides, stirring frequently. Combine cream cheese, mayonnaise, milk, red pepper, jalapeño pepper, lemon juice, salt, TABASCO® Sauce, and cooked chicken in a bowl and mix until well blended.

Preheat oven to 375°F. Spoon chicken mixture into an oven-safe crock or small casserole. Bake 20 minutes or until mixture is hot and bubbly. Serve with crisp crackers or pita triangles.

Makes about 3 cups.

Nutritional information per serving: 68 calories, 3g protein, 1g carbohydrate, 6g fat, 18mg cholesterol, 132mg sodium

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  • Name: scott
    Date: March 14th, 2014
    I have made this for years with great results every time. Just keep in mind you will want to double or triple the recipe because it goes fast.
  • Name: Karen
    Date: February 14th, 2013
    I've substituted chopped Chipotles (the amount depends on the company expected) for the chopped jalapeno and WOW !!!
    I've made this recipe approx 15 times and always get
    fantastic comments !!
  • Name: Gary Milne
    Date: August 11th, 2011
    Awesome recipe!