Creamy Banana Pepper Chicken Dip

This Creamy Banana Pepper Chicken Dip combines savory shredded chicken and tangy banana peppers for a crowd-pleasing appetizer perfect for any gathering.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 8 servings

Course: Appetizers

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Dip

8 oz Cream Cheese Consider low-fat cream cheese for a lighter option.
1 cup Sour Cream Greek yogurt can be a great substitute for added protein.
2 cups Shredded Chicken Using pre-cooked chicken saves time.
1 cup Banana Peppers Opt for fresh to reduce sodium.
1 cup Mozzarella Cheese Reduced-fat works for a lighter take.
1 cup Cheddar Cheese Use smoked cheddar for a unique twist.
1 tsp Smoked Paprika Adjust according to your taste.
1 tsp Garlic Powder Feel free to adjust according to your taste.
1/2 cup Mayonnaise Swap in avocado mayo for a healthier option.

Equipment

Oven
mixing bowl
Spatula
baking dish

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). This ensures the dip bakes evenly.
In a large mixing bowl, blend together the softened cream cheese and sour cream until smooth.
Add your shredded chicken, diced banana peppers, mozzarella cheese, cheddar cheese, and spices. Mix thoroughly.
Pour the mixture into an oven-safe baking dish and spread evenly.
Bake in the preheated oven for approximately 25-30 minutes until golden brown and bubbly.
Let the dip cool for a few minutes before serving warm with chips or veggie sticks.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 8gProtein: 20gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 600mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 20IUVitamin C: 10mgCalcium: 25mgIron: 5mg

Notes

Consider preparing the dip a day in advance. Store uncooked in the fridge, then bake before serving for fresh flavor.

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