Ingredients:

  • 1.5 lbs Chicken Breast, poached and shredded
  • 4 large Fresh Jalapeños, de-seeded and finely diced
  • 6 slices Thick-cut Bacon, rendered until crisp
  • 1 cup Sharp Cheddar Cheese, freshly grated
  • 4 oz Cream Cheese, softened to room temperature
  • 0.5 cup Plain Greek yogurt
  • 0.25 cup Scallions, finely sliced
  • 1 tbsp Pickled Jalapeño juice
  • 1/2 tsp Garlic Salt
  • 1/4 tsp Smoked Paprika
  • 1 tsp Cumin

Instructions:

  1. In a large mixing bowl, beat the softened cream cheese with the Greek yogurt until smooth. Whisk in the cumin, garlic salt, smoked paprika, and pickled jalapeño juice to create the velvet emulsion.
  2. Gently fold the shredded chicken, crumbled bacon, grated cheddar cheese, and sliced scallions into the cream cheese mixture. Add the diced jalapeños to the mixture and fold until the ingredients are evenly coated.