Description
This Creamy Banana Pepper Chicken Dip is rich, cheesy, tangy, and irresistibly scoopable. Tender shredded chicken is blended with cream cheese, melted mozzarella, and zesty banana peppers for the perfect balance of heat and creaminess.
Ingredients
Scale
For the Dip
- 2 cups cooked chicken, shredded (rotisserie works great)
- 8 oz cream cheese, softened
- ½ cup sour cream
- 1 cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese
- ½ cup chopped banana peppers (mild or hot, drained)
- 2 cloves garlic, minced
- ½ tsp onion powder
- ½ tsp black pepper
- Salt to taste
For the Topping
- ½ cup shredded mozzarella or cheddar
- Extra chopped banana peppers (optional)
Instructions
1. Preheat the Oven
- Preheat oven to 375°F (190°C).
- Lightly grease an 8×8-inch baking dish or small skillet.
2. Make the Dip Base
- In a mixing bowl, combine cream cheese and sour cream until smooth.
- Stir in shredded chicken, mozzarella, cheddar, banana peppers, garlic, onion powder, pepper, and salt.
- Mix until fully combined.
3. Assemble
- Spread the dip evenly into the prepared baking dish.
- Sprinkle the top with additional shredded cheese and banana peppers.
4. Bake
- Bake uncovered for 20–25 minutes, until hot, bubbly, and lightly golden on top.
5. Serve
- Let cool 5 minutes before serving.
- Serve warm with chips, bread, or vegetables.
Notes
- Use hot banana peppers for an extra kick or mild for a gentler flavor.
- Add ¼ cup grated Parmesan for a deeper cheese flavor.
- For a spicy twist, stir in crushed red pepper or diced jalapeños.
- Prep Time: PT10M
- Cook Time: PT20M
- Category: Appetizer
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: ¼–⅓ cup
- Calories: 320 kcal
- Sugar: 2g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 85mg