Creamy Banana Pepper Chicken Dip
A delicious and creamy dip made with shredded chicken, banana peppers, and a blend of cheeses, perfect for gatherings and parties.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6-8 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 2 cups cooked, shredded chicken breast
- 1 cup chopped banana peppers (mild or hot, to taste)
- 8 oz cream cheese, softened
- 1 cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika
- Salt and black pepper to taste
- Optional garnish: chopped green onions or parsley
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a small baking dish.
- In a large mixing bowl, combine cream cheese, sour cream, and mayonnaise until smooth.
- Add the garlic powder, onion powder, smoked paprika, salt, and pepper. Mix well.
- Stir in the shredded chicken, chopped banana peppers, mozzarella, and cheddar cheese.
- Transfer the mixture to the prepared baking dish and smooth the top.
- Bake uncovered for 20–25 minutes, or until the dip is hot and bubbly.
- Optional: Broil for 2–3 minutes to lightly brown the top.
- Remove from oven and let cool slightly. Garnish with chopped green onions or parsley before serving.
- Serve warm with chips, crackers, or toasted bread.
Notes
- For a spicier dip, use hot banana peppers.
- This dip can be made ahead of time and reheated before serving.
- Serve with a variety of dippers for added flavor.
Nutrition
- Serving Size: 1/2 cup
- Calories: 220
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 60mg