Description
A creamy and spicy dip made with banana peppers and chicken.
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
- 1/4 cup green onions, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, cream cheese, sour cream, and cheddar cheese.
- Add the diced banana peppers, green onions, garlic powder, and onion powder.
- Mix until well combined.
- Transfer the mixture to a baking dish.
- Bake for 25-30 minutes or until bubbly and golden on top.
- Serve warm with tortilla chips or bread.
Notes
- For extra heat, add diced jalapeños.
- This dip can be made ahead and refrigerated before baking.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 60mg
Keywords: Banana Pepper Chicken Dip