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
Scale
- 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
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
Make-ahead options and potential substitutions for personalization.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 80mg
Keywords: dip, chicken dip, banana pepper dip