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Double-Layered Cheesy Jalapeño Dip

  • Prep Time: 1 hour
  • Cook Time: 3 to 3 1/2 hours
  • Servings: 8-10
  • Course: Side Dish

Get two times the heat, meat, and flavor when you make this Double-Layered Cheesy Jalapeño Dip. Easy to prepare and cook in your slow cooker, this recipe is sure to be the talk of the tailgate!

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Use a Reynolds® Slow Cooker Liner for fast and easy cleanup in 8 seconds or less, guaranteed, with no soaking or scrubbing—so you can get back in the game.


  • 6 large jalapeño chiles
  • 3 cups chopped rotisserie chicken
  • 10 ounces frozen corn kernels
  • 11⁄4 cups sour cream
  • 2 tablespoons dried oregano
  • 1⁄2 teaspoon kosher salt
  • 2 16-ounce cans refried beans
  • 3 bunches white and green scallions, chopped
  • 1 16-ounce jar green salsa
  • 1 28-ounce can diced tomatoes, drained well
  • 1 pound shredded cheddar cheese or Mexican blend
  • Tortilla chips and raw vegetables, for serving
  • Reynolds® Slow Cooker Liner


Step 1

Preheat oven to Hi-Broil. Place chilies on a foil-lined baking sheet and broil until skin is blackened, 10–12 minutes, checking often.

Step 2

Wrap foil around chilies and let sit 10 minutes.

Step 3

Scrape off loose skin and discard most of the seeds. Chop finely.

Step 4

Mix together chicken, corn, sour cream, oregano and salt.

Step 5

Place a Reynolds® Slow Cooker Liner inside a 5–61⁄2 quart slow cooker bowl as directed on package.

Step 6

Using half of each ingredient, layer beans, scallions, sour cream mixture, jalapeños, salsa, tomatoes and cheese.

Step 7

Repeat, ending with cheese.

Step 8

Cover slow cooker and cook on Low for 3–31⁄2 hours. Use Warm setting to serve.

Step 9

Serve with tortilla chips and sliced raw vegetables for dipping.

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