Baked Chicken Banana Pepper Dip
Baked Chicken Banana Pepper Dip is creamy, cheesy, and lightly spicy.It combines cooked chicken, cream cheese, and banana peppers in one dish.Baked until golden and bubbly, it’s best served warm.Perfect as a party appetizer or indulgent snack.
Ingredients
- 2 cups cooked, shredded chicken
- 8 oz cream cheese, softened
- 1 cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese
- ½ cup chopped banana peppers (mild or hot, drained)
- ¼ cup sour cream or mayonnaise
- 2 cloves garlic, minced
- ½ tsp onion powder
- Salt and black pepper to taste
Instructions
- Preheat oven to 180°C (350°F) and lightly grease a baking dish.
- In a bowl, mix cream cheese, sour cream (or mayonnaise), garlic, and seasonings until smooth.
- Stir in shredded chicken, banana peppers, and half of the cheeses.
- Transfer mixture to the baking dish and top with remaining cheese.
- Bake for 20–25 minutes until hot, bubbly, and lightly golden.
- Garnish if desired and serve warm.
Notes
- Use rotisserie chicken for quick preparation.
- Adjust banana pepper quantity to control spice level.
- Full-fat cream cheese gives the creamiest texture.
- This dip thickens slightly as it cools.
- Best enjoyed fresh and warm from the oven.