Creamy Banana Pepper Chicken Dip
A creamy, zesty dip made with shredded chicken, tangy banana peppers, and a blend of cheeses that's perfect for any gathering.
Ingrédients
For the Dip Base
- 2 cups cooked chicken, shredded
- 1 cup cream cheese, softened
- 1 cup sour cream Greek yogurt can be used as a substitute.
- 1 cup shredded cheddar cheese
For Flavor and Garnish
- 1/2 cup banana peppers, chopped Can be substituted with jalapeños for extra heat.
- 1/4 cup green onions, chopped Additional green onions can be used for garnish.
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
Preparation
- Gather all the ingredients and prep them. Shred your cooked chicken, chop banana peppers, and green onions.
Mixing the Base
- In a large mixing bowl, combine the softened cream cheese and sour cream. Blend until smooth and creamy.
- Add shredded cheddar cheese and mix until fully incorporated.
Combining Ingredients
- Gently fold in the shredded chicken.
- Add in the chopped banana peppers and green onions, stir gently to combine.
- Season with garlic powder, salt, and black pepper, then stir another time!
Baking
- Transfer the mixture to a baking dish and spread evenly.
- Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, until bubbly and golden brown.
Notes
Leftover dip can be refrigerated for 3-4 days. Reheat in the oven at 350°F until warmed through.