Classic Creamy Banana Pepper Chicken Dip
This creamy, cheesy dip combines shredded chicken with the tangy kick of banana peppers, perfect for a crowd-pleasing appetizer.
Equipment
- Oven
- Baking dish
- Large mixing bowl
- Spatula/Spoon
Ingredients
Main Ingredients
- 2 cups cooked chicken shredded or finely diced
- 8 oz cream cheese softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup pickled banana peppers drained and chopped
- 1 cup shredded mozzarella cheese plus more for topping
- 1/2 cup shredded cheddar cheese plus more for topping
- 1/4 cup Parmesan cheese grated
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and freshly ground black pepper to taste
Garnish (Optional)
- Fresh parsley or chives chopped
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and lightly grease a medium-sized baking dish (8x8 inch or 1.5-quart oval).
Mixing
- In a large bowl, beat the softened cream cheese, sour cream, and mayonnaise until smooth. Stir in the chopped banana peppers, garlic powder, onion powder, salt, and pepper.
- Gently fold in the shredded chicken, 1 cup of mozzarella cheese, 1/2 cup of cheddar cheese, and the Parmesan cheese until evenly distributed.
Baking & Serving
- Transfer the dip to the prepared baking dish, optionally sprinkling with extra mozzarella and cheddar cheese.
- Bake for 20-25 minutes, or until the dip is bubbly and the cheese topping is melted and lightly golden. Let cool for a few minutes before serving, and garnish with fresh parsley or chives if desired.
Notes
For an extra kick, add a pinch of cayenne pepper to the dip. Serve with tortilla chips, crackers, or sliced vegetables like bell peppers and celery sticks. This dip can be made ahead of time and baked just before serving; simply store it in the refrigerator. If baking from cold, you may need to add an extra 5-10 minutes to the cooking time.