Description
A delicious and creamy dip made with chicken and banana peppers, perfect for parties and gatherings.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 cup cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup banana peppers, chopped
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, cream cheese, sour cream, and mayonnaise.
- Add the chopped banana peppers, cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix until well combined.
- Transfer the mixture to a baking dish and spread it evenly.
- Bake in the preheated oven for 25-30 minutes, or until the dip is hot and bubbly.
- Serve warm with tortilla chips, crackers, or vegetables.
Notes
- For a spicier dip, add some diced jalapeños.
- This dip can be made ahead of time and stored in the refrigerator before baking.
- Leftovers can be stored 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: 400mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 50mg