Ingredients
Scale
- 2 cups cooked chicken, shredded (rotisserie chicken works great!)
- 8 oz cream cheese, softened
- 1/2 cup sour cream (or plain Greek yogurt for a lighter option)
- 1/4 cup mayonnaise
- 1/2 cup pickled banana peppers, finely chopped, plus 2 tbsp of the brine
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- Salt to taste (start with 1/4 tsp, adjust after tasting)
- Optional: 2 tbsp fresh parsley, chopped, for garnish
- For serving: Tortilla chips, pita bread, crackers, bell pepper strips, celery sticks
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a medium baking dish (an 8×8 inch square dish or similar size works well) and set aside.
- In a large mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, minced garlic, onion powder, and black pepper. Stir vigorously with a spatula or whisk until the mixture is completely smooth and well combined, ensuring no lumps remain.
- Gently fold in the shredded cooked chicken, the finely chopped banana peppers, and the reserved banana pepper brine. Mix until all ingredients are evenly distributed throughout the creamy base.
- Add the shredded sharp cheddar cheese and Monterey Jack cheese to the mixture. Stir just until combined; be careful not to overmix. Taste the dip and add salt as needed, keeping in mind the banana peppers and cheeses already contribute some salinity.
- Spoon the rich dip mixture into your prepared baking dish, spreading it out evenly with your spatula. Ensure the surface is relatively flat for even baking.
- Evenly sprinkle the grated Parmesan cheese over the entire top surface of the dip. This will create a beautiful golden crust.
- Bake for 25-30 minutes, or until the dip is gloriously bubbly around the edges and the top has achieved a tempting light golden brown color. You might see some of the cheese slightly melted and gooey.
- Remove the baking dish from the oven and let it rest on a wire rack for about 5-10 minutes before serving. This allows the dip to set slightly. Garnish with fresh chopped parsley if you like, then serve warm with an array of your favorite dippers like tortilla chips, pita bread, or fresh vegetable sticks.
Notes
To make this dip ahead, prepare the mixture up to step 5, cover tightly, and refrigerate for up to 24 hours. Add an extra 10-15 minutes to the baking time if baking from cold. For a spicier kick, feel free to add a pinch of red pepper flakes or a dash of your favorite hot sauce to the mix. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe (~1/2 cup)
- Calories: 380
- Sugar: 3g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 90mg