Ingredients
Scale
- 2 cups cooked chicken, shredded
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1 cup Monterey Jack or Mozzarella cheese, shredded (divided)
- 1/2 cup drained and chopped banana peppers (mild or hot)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon kosher salt and black pepper
Instructions
- Step 1: Preheat the oven to 375°F (190°C). In a large mixing bowl, combine the softened cream cheese and sour cream until smooth, then stir in the garlic powder, onion powder, salt, and pepper.
- Step 2: Fold in the shredded chicken, chopped banana peppers, and 3/4 cup of the shredded cheese (reserving the remaining 1/4 cup for topping) until all ingredients are evenly distributed in the creamy base.
- Step 3: Transfer the chicken mixture into a small (about 7×5 inch) oven-safe baking dish or a standard pie plate, spreading the dip evenly across the bottom.
- Step 4: Sprinkle the remaining 1/4 cup of shredded cheese over the top of the dip. Place the dish in the preheated oven and bake for 18 to 22 minutes, or until the dip is hot and bubbly around the edges and the cheese on top is melted and lightly golden.
- Step 5: Carefully remove the dip from the oven and allow it to rest for 5 minutes before serving hot with tortilla chips, crackers, or celery sticks.
Notes
- Store any leftovers tightly covered in the refrigerator for up to 3 days; the dip sets up well cold and is even delicious spread on toasted bagels.
- Reheat smaller portions gently in the microwave or place the whole dish covered with foil in a 300°F oven to prevent the cheesy edges from burning.
- Elevate your presentation by sprinkling the finished, bubbly dip with fresh chives or finely chopped parsley for a pop of color before guests arrive.
- For the creamiest texture, make sure your cream cheese is fully at room temperature before blending it with the sour cream to eliminate any unwanted lumps.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American