Big John's Cajun Chicken Dip

Watch Chef Heather prepare this dish on Fox 13's The Place!

Ingredients (in 4 parts)


  • 2 boneless  chicken breasts 
  • 1/2 tsp garlic powder 
  • 1/2 tsp onion powder 
  • 1/2 tsp Cajun spices 
  • 1/4 tsp salt 
  • 1/4 tsp pepper 
  • 1tsp oil
  • 1tbs hot sauce 

Sautéed Veggies

  • 3 tbs red bell pepper chopped
  • 3 tbs celery 
  • 3 tbs onion 
  • 1 tbs oil 
  • Salt and pepper 


  • 3 cups shredded Big John’s Cajun (or Red Butte Hatch Chile) (reserve one cup) 
  • 2 8 oz cream cheese softened 
  • 1/4tsp onion powder 
  • 1/4 tsp garlic powder
  • 1/4 tsp Cajun spices 
  • 2 tbs chopped green onion 
  • Packaged fried crispy onions

Spicy Honey Drizzle 

  • 3 tbs hot sauce 
  • 3 tbs  honey
  • Mix together until well combined. 



  1. Heat oven to 375. Rub seasoning on chicken breasts and bake 30-45 min. Take out of oven and let cool. Chop in to small pieces. Set aside. 
  2. Sauté bell pepper, onion, celery salt, and pepper in oil until translucent. Let cool.
  3. In a bowl combine softened cream cheese, spices, and Big John’s Cajun. Once thoroughly mixed add chicken and sautéed veggies. Mix well and put in baking dish. Sprinkle with additional cheese.
  4. Bake at 375 until bubbly on the sides and brown on top (about 35 minutes). While baking, make the honey drizzle.
  5. Finish with crispy onions, green onion, and spicy honey drizzle.