Ramona's Chicken Dip

This is the kind of warm, gooey chicken dip that disappears fast at a party. It starts with a saute of onion, celery, green pepper, garlic, and a minced jalapeno, which builds a savory, slightly spicy base before anything creamy goes in.

Then comes the indulgent part: chopped cooked chicken folded together with cream of chicken soup, cream cheese, sour cream, and mayonnaise for a thick, rich body, plus poultry seasoning and Worcestershire for savory depth.

Shredded cheddar melts in to pull it all together into a smooth, scoopable dip.

The jalapeno gives it just enough heat to stay interesting without overwhelming, and the cooked vegetables add little bites of texture throughout.

Serve it warm with sturdy tortilla chips, crackers, or Triscuits that can stand up to the load.

Pro Tips

• Soften the cream cheese first so it melts smoothly into the dip without lumps.
• Use rotisserie or leftover chicken to make it come together fast.
• Keep the dip warm in a small slow cooker so it stays melty for the whole party.
• Seed the jalapeno for a milder dip, or leave the seeds in for more heat.

Variations

• Stir in chopped green onion or a squeeze of lime for brightness.
• Swap cheddar for pepper jack to push the heat further.
• Top with crumbled bacon or extra cheese and broil until bubbly.