A creamy and flavorful dip made with shredded chicken, cream cheese, and banana peppers, perfect for parties and gatherings.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:8 servings 1x
Category:Appetizer
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
2 cups shredded cooked chicken
1 cup cream cheese, softened
1 cup sour cream
1 cup shredded cheddar cheese
1/2 cup diced banana peppers (jarred, drained)
1/4 cup mayonnaise
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional, for heat)
1 tablespoon chopped fresh parsley (for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the shredded chicken, cream cheese, sour cream, mayonnaise, and half of the cheddar cheese. Mix until well combined and creamy.
Stir in the diced banana peppers, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using). Mix until all ingredients are evenly distributed.
Transfer the mixture to a baking dish and spread it out evenly. Top with the remaining cheddar cheese.
Bake in the preheated oven for 25-30 minutes, or until the dip is bubbly and the cheese is melted and slightly golden.
Remove from the oven and let it cool for a few minutes. Garnish with chopped parsley before serving.
Serve warm with tortilla chips, crackers, or sliced vegetables.
Notes
For a spicier dip, add diced jalapeños or use spicy banana peppers.
You can substitute the shredded chicken with shredded rotisserie chicken for a quicker option.