Description
Description A friendly, crowd-pleasing dip that blends tangy banana peppers with rich creaminess and tender shredded chicken, perfect for parties and weeknight snacks.
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
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Instructions
- Cook chicken breasts or thighs until internal temperature reaches 165°F. Shred after resting.
- Beat softened cream cheese until light and fluffy in a mixing bowl.
- Add sour cream and mayonnaise to creamy mixture, mixing until combined.
- Stir in garlic powder, onion powder, smoked paprika, dill, cayenne, salt, and pepper.
- Drain and finely chop banana peppers, pressing out excess liquid.
- Fold banana peppers into the cream cheese mixture, then add 1 cup of cheddar and ½ cup Monterey Jack, mixing until well combined.
- Fold in the shredded chicken, ensuring even distribution.
- Preheat oven to 375°F and grease a baking dish.
- Spoon the mixture into the dish and smooth the top.
- Sprinkle remaining cheddar, Monterey Jack, and Parmesan over the dip.
- Bake for 25-30 minutes until bubbly and golden brown.
- Let cool for 5-10 minutes before serving. Garnish with chives if desired.
Notes
- Notes
- Make-ahead options and potential substitutions for personalization.