Description
A hot, cheesy dip that’s tangy from banana peppers and hearty with shredded chicken — perfect for sharing with chips, crusty bread, or veggie sticks.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup banana peppers, chopped (use mild or hot to suit your taste)
- 8 oz cream cheese, softened
- 1 cup shredded mozzarella
- ½ cup shredded cheddar
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 tsp garlic powder
- ½ tsp onion powder
- ¼ tsp smoked paprika
- Salt and freshly ground black pepper, to taste
- Optional garnish: chopped green onions or parsley
Instructions
- Heat the oven to 375°F (190°C). Lightly oil or butter a small baking dish.
- In a large bowl, beat the cream cheese with the sour cream and mayo until silky and lump-free.
- Season the creamy base with garlic powder, onion powder, smoked paprika, salt, and pepper — stir until evenly combined.
- Fold in the shredded chicken, chopped banana peppers, mozzarella, and cheddar until everything is well distributed.
- Spoon the mixture into your prepared dish and smooth the surface with a spatula.
- Bake, uncovered, for 20–25 minutes or until the filling bubbles around the edges and the center is hot.
- For a browned top, set the oven to broil and toast the surface 2–3 minutes — watch it closely.
- Let the dip rest for a few minutes after pulling it from the oven. Sprinkle with green onions or parsley if you like.
- Serve warm with tortilla chips, crackers, sliced baguette, or crisp vegetables.
Notes
- Bold tip: Bring the cream cheese to room temperature first — it mixes into a much smoother base.
- Pro tip: If using jarred banana peppers, drain them well (pat dry) so the dip doesn’t get watery.