SPREAD LOVE

Creamy Banana Pepper Chicken Dip

Name: Creamy Banana Pepper Chicken Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 large boneless, skinless chicken breasts or thighs, cooked and shredded; 1 (8-ounce) block full-fat cream cheese, softened; ½ cup sour cream; ¼ cup mayonnaise; 1 (16-ounce) jar sliced banana peppers, drained and finely chopped; 1 tablespoon fresh chives, finely chopped (optional); 2 cups shredded sharp cheddar cheese, divided; 1 cup shredded Monterey Jack cheese, divided; ½ cup grated Parmesan cheese (optional); 1 teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon smoked paprika; ½ teaspoon dried dill (optional); ¼ teaspoon cayenne pepper (adjust to taste); Salt to taste; Freshly ground black pepper to taste

A friendly, crowd-pleasing dip that balances tangy banana peppers with rich, cheesy creaminess and tender shredded chicken. It’s easy to prep, bakes to a bubbly golden finish, and disappears fast at parties and weeknight snack sessions alike. For a printable ingredient list and quick reference, you can find the full recipe page here: Creamy Banana Pepper Chicken Dip recipe.

Why make this recipe
If you’re tired of the same bland chips-and-dip routine, this recipe is perfect because it turns simple pantry and fridge staples into a warm, irresistible party dip that’s both creamy and bright with a peppery zip. It solves the "what to bring" dilemma: minimal prep, maximum payoff, and you can easily customize the heat level for any crowd.

Ingredients

2 large boneless, skinless chicken breasts or thighs, cooked and shredded
1 (8-ounce) block full-fat cream cheese, softened
½ cup sour cream
¼ cup mayonnaise
1 (16-ounce) jar sliced banana peppers, drained very well and finely chopped
1 tablespoon fresh chives, finely chopped (optional)
2 cups shredded sharp cheddar cheese, divided
1 cup shredded Monterey Jack cheese, divided
½ cup grated Parmesan cheese (optional)
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika
½ teaspoon dried dill (optional)
¼ teaspoon cayenne pepper (adjust to taste)
Salt to taste
Freshly ground black pepper to taste

Step-by-Step Guide to Making Creamy Banana Pepper Chicken Dip

Prepare the Chicken Base
- Cook your chicken breasts or thighs until the internal temperature reaches 165°F (74°C). You can grill, poach, bake, or pan-sear depending on what’s most convenient. Allow to rest briefly, then shred using two forks or a stand mixer on low speed for a quick shred.
- Time-saver option: shred a pre-cooked rotisserie chicken (remove skin and bones). This is perfect when you need to get the dip on the table quickly.
Soften and Whip the Cream Cheese
- Be sure the cream cheese is at room temperature so it blends smoothly. In a large mixing bowl, beat the softened cream cheese for 1–2 minutes until light and fluffy. A hand mixer or stand mixer will give the most consistent texture.
- Tip: If you forget to take the cream cheese out in advance, microwave it for 8–10 seconds at a time until soft but not melted.
Combine the Creamy Companions
- Add the sour cream and mayonnaise to the whipped cream cheese. Mix until perfectly combined and silky. This trio gives the dip body, tang, and a little tangy richness that helps carry the pepper flavor.
Season the Dip Base
- Stir in the garlic powder, onion powder, smoked paprika, dried dill (if using), and cayenne pepper. Season with salt and freshly cracked black pepper. Taste the mixture and adjust the spices — you may want more smoked paprika for warmth or a pinch more cayenne if you like it spicy.
- Remember that the cheese and banana peppers will contribute saltiness, so season cautiously and adjust at the end if necessary.
Prepare the Banana Peppers
- Drain the jar of banana peppers very well. Press out as much liquid as possible with paper towels or a clean kitchen cloth — excess liquid will thin the dip and can make it watery when baked. Finely chop the peppers so they disperse evenly throughout the dip.
Fold in Peppers and Cheese
- Gently fold the well-drained, chopped banana peppers into the seasoned cream cheese mixture. Add 1 cup of the shredded sharp cheddar and ½ cup of the shredded Monterey Jack, stirring until evenly distributed. The cheeses folded in the base make the interior melty and cohesive.
Combine with Chicken
- Add the shredded chicken to the pepper-cheese mixture. Mix thoroughly so every bit of chicken is coated and flecked with cheese and peppers. This ensures each spoonful has a good balance of protein, creaminess, and bright pepper flavor.
Preheat Oven and Prepare Dish
- Preheat your oven to 375°F (190°C). Lightly grease an 8×8 or 9×13 inch baking dish (choose size based on how thick you want the dip). Use nonstick spray, butter, or a light brush of oil.
Layer into Baking Dish
- Spoon the chicken and banana pepper mixture into the prepared dish and spread it out evenly. Smooth the top so the cheese crown will melt uniformly.
Add the Cheesy Crown
- Evenly sprinkle the remaining 1 cup of sharp cheddar, ½ cup Monterey Jack, and the optional ½ cup grated Parmesan cheese over the top. This layered cheese on top will brown and crisp slightly, adding texture contrast to the creamy interior.
Bake to Perfection
- Bake for 25–30 minutes, or until the dip is bubbly around the edges and the top cheese is melted and golden brown. For extra browning, turn the oven to broil for 1–2 minutes at the end, watching carefully to prevent burning.
Rest and Serve
- Carefully remove the dish from the oven and allow it to rest for 5–10 minutes so the dip thickens slightly and is easier to scoop. Garnish with finely chopped fresh chives for color and a mild onion note, if using. Serve warm with crackers, tortilla chips, toasted baguette slices, or crunchy vegetable sticks.

Notes and technique tips embedded in the steps:

Make-ahead: You can assemble the dip up to the point of baking, cover it tightly, and refrigerate for up to 24 hours. Bring to room temperature for 20–30 minutes before baking and then bake as directed.
Heat control: Reduce or omit the cayenne if serving kids or people who prefer milder flavors. For more heat, add chopped pickled jalapeños or stir in a few dashes of hot sauce.
Cheese swaps: Use any melty cheese you prefer (Colby, Pepper Jack for extra heat, or Fontina for creaminess). Keep the total cheese quantity similar to maintain the dip’s structure.

Keeping Creamy Banana Pepper Chicken Dip Fresh

Refrigerate: Store leftover dip in an airtight container or covered baking dish in the refrigerator for 3–4 days at 40°F (4°C).
Freeze: For longer storage, freeze the cooled dip in a freezer-safe container for up to 2 months at 0°F (-18°C). Thaw overnight in the refrigerator and reheat in a 350°F (175°C) oven until warmed through and bubbly.
Reheat: Reheat single portions in the microwave in 30-second intervals, stirring between rounds, or reheat the whole dish in a preheated 350°F (175°C) oven for 15–20 minutes until hot.

Serving Suggestions for Creamy Banana Pepper Chicken Dip

Classic party platter: Serve with sturdy tortilla chips, pita chips, or toasted baguette slices to scoop and enjoy every melty bite.
Lighter dippers: Offer vegetable sticks like bell peppers, celery, cucumber rounds, and carrot sticks for a fresh crunch that balances richness.
Meal-style options: Spoon warmed dip over baked potatoes, use it as a filling for toasted sandwiches, or stuff it into halved baked sweet potatoes for a heartier meal.
Garnishes: Top with fresh chives or scallions, a sprinkle of smoked paprika, or a drizzle of olive oil for a slightly upscale presentation.

Tips to make Creamy Banana Pepper Chicken Dip

Use room-temperature cream cheese for the smoothest dip; cold cream cheese will leave lumps.
Drain banana peppers thoroughly — wringing them between paper towels is worth the effort.
Shred chicken finely so it distributes evenly and every scoop has flavor.

Variations and Substitutions

Bacon addition (bullet): Crisp 4 strips of bacon, crumble, and fold half into the mixture and reserve half to sprinkle on top for smoky crunch.
Vegetarian swap (paragraph): Omit the chicken and replace with a drained, well-rinsed can of white beans (cannellini or great northern) mashed slightly for body, or use shredded jackfruit for a meatless, textural alternative. Add an extra ¼ cup of cheese or a few tablespoons of breadcrumbs if you want more heft.

Frequently Asked Questions
Q: Can I make this dip ahead of time?
A: Yes — assemble the dip and refrigerate, covered, for up to 24 hours before baking. Bring it to room temperature for 20–30 minutes prior to baking, then bake as directed.

Q: How spicy are banana peppers?
A: Banana peppers are mild to medium in heat compared to jalapeños; they provide a tangy, slightly sweet pepper flavor rather than intense heat. Adjust cayenne or substitute a hotter pepper if you want more kick.

Q: Can I use low-fat cream cheese or sour cream?
A: You can, but the texture and richness will be reduced. Low-fat versions may yield a thinner, less indulgent dip. If using low-fat ingredients, consider adding an extra ¼–½ cup of shredded cheese to compensate for body and flavor.

Q: How do I prevent the dip from becoming watery?
A: Thoroughly drain the banana peppers and pat them dry. Avoid overmixing shredded chicken if it’s moist, and allow the dip to rest for 5–10 minutes after baking so excess juices reabsorb and the dip thickens.

Q: What are the best dippers for this dip?
A: Sturdy chips (tortilla or kettle-cooked), toasted baguette slices, pita chips, and raw veggies all work well. For a low-carb option, serve with cucumber rounds or endive leaves.

Final serving and presentation tips:

For a party, bake the dip in an attractive shallow casserole and surround it with an assortment of dippers for an inviting display.
Add a small bowl of extra pickled banana peppers on the side so guests can add more tang if they wish.
If taking to a potluck, transport the dip in its baking dish; warm it in the host’s oven for 10–15 minutes before serving to restore its melty goodness.

Conclusion

This warm, creamy dip brings together tender chicken, tangy banana peppers, and a blend of cheeses to create a versatile dish that’s perfect for parties, game day, or a cozy night in. For another take on banana pepper dips with smoky bacon notes, you might enjoy Banana Pepper and Bacon Hot Dip – Erica’s Recipes, and if you’re exploring spicier cheesy chicken dips, see Hella Spicy Cheesy Chicken Dip – Tasty Ever After for inspiration.