Creamy Zesty Chicken & Banana Pepper Dip
This creamy, zesty dip combines tender shredded chicken with a blend of cheeses, tangy banana peppers, and a hint of Dijon mustard for a warm and flavorful appetizer.
Equipment
- oven
- medium baking dish
- large mixing bowl
Ingredients
Dip Ingredients
- 2 cups cooked chicken, shredded about 1 lb boneless, skinless chicken breast or thighs
- 8 oz cream cheese, softened
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup pickled banana peppers, finely chopped plus 2 tbsp of the brine
- 1 cup shredded Monterey Jack cheese divided
- 1/2 cup shredded sharp cheddar cheese divided
- 1/4 cup chopped fresh chives plus more for garnish
- 1 garlic, minced clove
- 1/2 teaspoon onion powder
- Salt and freshly ground black pepper to taste
- 1 tablespoon Dijon mustard The Secret Ingredient
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and lightly grease an 8x8 inch baking dish.
- In a large bowl, combine softened cream cheese, mayonnaise, sour cream, minced garlic, onion powder, and banana pepper brine until smooth.
- Stir in shredded chicken, chopped banana peppers, Dijon mustard, half of both cheeses, and chopped chives; season with salt and pepper.
- Spoon the mixture into the prepared dish, spreading evenly, and top with the remaining Monterey Jack and cheddar cheeses.
- Bake for 20-25 minutes, until bubbly and golden, then let cool for a few minutes before serving and garnishing with chives.
Notes
For extra heat, add a pinch of red pepper flakes to the dip. Serve with sturdy crackers, pita bread, or vegetable sticks for dipping.