A few years ago, on a particularly cold and crappy night in crew scheduling, one of the more kind hearted crew members brought us in a thing of 3 cheese peperoncini dip. It was delicious and I set out to recreate it. I have now made this and modified it so many times that I am pretty sure it bares absolutely no resemblance to the original dip, especially since that one was served cold. However it still reminds me of the more crazy nights of working in an airline at winter time. Call me crazy but sometimes I miss those days.
I have made this for various parties and events and used it either as a dip or as a hot sandwich filling. Every time I make it I get requests for the recipe, but since I usually just throw everything in I was never able to give one. A few weeks ago Julio’s coworkers requested me to send it to work with Julio for the second time, and I decided it was time to write the recipe down. Both so I could share it and so I could make sure it tasted the same next time around. I made a very large batch this time so unless you are feeding 20 hungry, cold, and graveyard working mechanics or like leftovers, you may want to cut it in half. The dip may have changed but it is still serving its purpose of cheering the nights of PDX employees.
Place 5 or 6 chicken breast in the crockpot, mine were large so I used 5. Sprinkle a little Creole Seasoning on them on both sides
If you haven’t heard me rave about Cajun’s Choice Creole Seasoning before -here it is. I honestly use this in probably 75% of my cooking. You can get it at most grocery stores either in the spice or fish aisle. It is cheap and very versatile. If you don’t have it I am sure any taco type seasoning would work fine.
After chicken is fully cooked, about 6 hours from frozen in my crockpot, shred or chop the chicken. I used the food chopper this time but it also works to throw the chicken in the kitchen aid with the paddle attachment.
Drain the chicken juices from the crockpot and add it back in with the cheeses and sour cream.
While the cheese is warming dice up your jalapenos and peperoncini.This is the jarred kind of jalapenos you would buy for nachos and the pepperoncini rings like for sandwiches. After the cheese
has melted down, give it a good stir and add in the jalapenos, peperoncini, cajun seasoning and peperoncini juice. If you don’t like it really spicy you may want to start with less peppers and than add in more later. It will get hotter as it sits! Stir it up and let it warm back up.
Serve with breads or chips of your choice. Or for a low carb version eat it with celery sticks.
Our favorite with it is Sourdough Baguette.
I hope you all enjoy this as much as we have over the years!
Cheesy Jalapeno Dip
5 or 6 chicken breast
4 8 oz packages of cream cheese
2 Cups shredded Mexican blend cheese
1 cup mozzarella cheese
1 cup sour cream
1 cup diced jalapenos
1/3 cup diced peperoncinis
1 1/2 tbsp Creole Seasoning
1/4 Cup peperoncini juice
Place chicken breast sprinkled with Creole Seasoning in the crock pot. Cook until cooked through and tender. Remove from crock pot and drain juices. Shred chicken and place back in crock pot with cream cheese, cheeses and sour cream. Let it sit in the crockpot on high until cheese melts than mix together. Dice your jalapenos and peperoncini rings and add to crockpot with 1/4 cup of pepperoncini juice from the jar and the creole seasoning. Mix well and place lid back on until warmed through. You may want to start out with less peppers and taste before adding more as it gets spicy the longer it warms in the crockpot.