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A serving of creamy banana pepper chicken dip in a rustic bowl, garnished with fresh herbs.

Classic Creamy Banana Pepper Chicken Dip

This creamy, dreamy banana pepper chicken dip is a crowd-pleaser, perfect for parties or a cozy night in. Featuring shredded chicken, a blend of cheeses, and the zesty kick of banana peppers, it's baked to bubbly, golden perfection.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 people
Calories 450 kcal

Equipment

  • Oven
  • 8x8 inch baking dish or small oven-safe skillet
  • Large mixing bowl
  • Hand mixer or whisk
  • Measuring cups and spoons

Ingredients
  

Main Ingredients

  • 2 cups cooked chicken shredded or finely diced
  • 8 ounces cream cheese softened
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream or Greek yogurt
  • 1 cup shredded Cheddar cheese plus more for topping
  • 1 cup shredded Monterey Jack cheese or Mozzarella, plus more for topping
  • 1/2 cup chopped, drained banana peppers from a jar
  • 1-2 tablespoons banana pepper juice from the jar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste

Garnish (Optional)

  • Fresh parsley or chives chopped

Instructions
 

Preparation

  • Preheat the oven to 375°F (190°C) and lightly grease an 8x8 inch baking dish or an oven-safe skillet.

Mixing the Dip

  • In a large bowl, combine softened cream cheese, mayonnaise, and sour cream; beat until smooth.
  • Stir in the garlic powder, onion powder, salt, and black pepper, mixing well.
  • Fold in the shredded chicken, chopped banana peppers, and 1 tablespoon of banana pepper juice.
  • Add 1 cup each of shredded cheddar and Monterey Jack cheese; stir gently until just combined.
  • Taste the mixture and adjust banana pepper juice, salt, and pepper as needed.

Baking and Serving

  • Spoon the dip into the prepared baking dish and sprinkle with additional shredded cheddar and Monterey Jack cheese.
  • Bake for 20-25 minutes, or until bubbly and golden.
  • Remove from the oven, let it rest for a few minutes, and garnish with fresh parsley or chives if desired.

Notes

For extra heat, add a pinch of red pepper flakes to the dip. This dip is best served warm with sturdy dippers like tortilla chips, crackers, or celery sticks. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.