Creamy Banana Pepper Chicken Dip Recipe

Introduction

This Creamy Banana Pepper Chicken Dip is a flavorful blend of tender chicken, tangy banana peppers, and melted cheeses, perfect for any gathering. It’s easy to prepare and sure to be a crowd-pleaser served warm with your favorite chips or crackers.

Ingredients

• 2 cups cooked, shredded chicken breast
• 1 cup chopped banana peppers (mild or hot, to taste)
• 8 oz cream cheese, softened
• 1 cup shredded mozzarella cheese
• ½ cup shredded cheddar cheese
• ½ cup sour cream
• ¼ cup mayonnaise
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon smoked paprika
• Salt and black pepper to taste
• Optional garnish: chopped green onions or parsley

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and lightly grease a small baking dish to prevent sticking.
2. Step 2: In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Mix until the mixture is smooth and creamy.
3. Step 3: Add garlic powder, onion powder, smoked paprika, salt, and black pepper to the creamy base. Stir well to evenly distribute the spices.
4. Step 4: Fold in the shredded chicken, chopped banana peppers, mozzarella, and cheddar cheese until all ingredients are thoroughly combined.
5. Step 5: Transfer the mixture into the prepared baking dish and smooth the top with a spatula for even baking.
6. Step 6: Bake uncovered for 20–25 minutes, or until the dip is hot, bubbling, and the cheeses have melted together.
7. Step 7: (Optional) For a golden-brown top, broil the dip for 2–3 minutes—watch closely to prevent burning.
8. Step 8: Remove from the oven and allow to cool slightly. Garnish with chopped green onions or parsley before serving.
9. Step 9: Serve warm with chips, crackers, or toasted bread for dipping.

Tips & Variations

• Use hot banana peppers for a spicier dip or milder ones if you prefer less heat.
• Swap mayonnaise with Greek yogurt for a tangier and lighter version.
• For extra flavor, add a dash of cayenne pepper or cumin to the spice mix.
• Mix in some chopped cooked bacon or diced jalapeños for added texture and kick.

Storage

Store leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warm throughout. This dip can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh banana peppers instead of jarred?

Yes, fresh banana peppers work well. Just chop them finely and consider roasting or sautéing them lightly to soften their flavor before adding to the dip.

Is it possible to make this dip ahead of time?

Absolutely. Prepare the dip mixture, cover it tightly, and refrigerate for up to 24 hours before baking. Just bake as directed when ready to serve.

Creamy Banana Pepper Chicken Dip Recipe

Print Recipe

★★★★★

4.8 from 124 reviews

This Creamy Banana Pepper Chicken Dip is a flavorful and comforting appetizer featuring tender shredded chicken mixed with tangy banana peppers and a blend of creamy cheeses. Baked to bubbly perfection, it’s perfect for parties, game days, or casual gatherings, served warm with chips, crackers, or toasted bread.

• Author: Lila
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 cups cooked, shredded chicken breast
• 1 cup chopped banana peppers (mild or hot, to taste)
• 8 oz cream cheese, softened
• 1 cup shredded mozzarella cheese
• ½ cup shredded cheddar cheese
• ½ cup sour cream
• ¼ cup mayonnaise
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon smoked paprika
• Salt and black pepper to taste

Optional Garnish

• Chopped green onions or parsley

Instructions

1. Preheat and Prepare: Preheat your oven to 375°F (190°C) and lightly grease a small baking dish to prevent sticking.
2. Mix Creamy Base: In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Stir until the mixture is smooth and well blended.
3. Season the Mixture: Add garlic powder, onion powder, smoked paprika, salt, and black pepper to the creamy base. Mix thoroughly to distribute the spices evenly.
4. Add Chicken and Peppers: Fold in the shredded chicken breast and chopped banana peppers, then add the shredded mozzarella and cheddar cheeses. Mix everything until fully combined.
5. Transfer and Bake: Spoon the mixture into the prepared baking dish, smoothing the top for even cooking. Bake uncovered for 20 to 25 minutes or until the dip is hot and bubbly.
6. Broil for Finish (Optional): For a lightly browned top, broil the dip for an additional 2 to 3 minutes, keeping a close eye to prevent burning.
7. Cool and Garnish: Remove the dip from the oven and allow it to cool slightly. Garnish with chopped green onions or parsley for a fresh note before serving.
8. Serve: Enjoy warm with chips, crackers, or toasted bread as a delicious appetizer or snack.

Notes

• Adjust the amount of banana peppers based on your preferred spice level.
• For extra creaminess, ensure the cream cheese is fully softened before mixing.
• Leftover dip can be refrigerated in an airtight container for up to 3 days and reheated gently.
• You can substitute the mayonnaise with Greek yogurt for a tangier flavor and reduced fat.
• Serve with vegetables or pita chips for a healthier option.

Keywords: banana pepper chicken dip, creamy chicken dip, baked chicken dip, party appetizer, cheesy chicken dip