I make quick dips a lot for after work snacks and small get-togethers. I keep cooked chicken and a jar of banana peppers in the fridge. They save time and clean up is quick.
This dip came from that habit. I mix simple dairy with chicken and peppers. It heats fast and makes a solid snack for TV nights or to take to a friend’s house.
This is a warm, cheesy chicken dip with banana peppers. It tastes rich, a bit tangy, and mildly spicy from the peppers. People often make it for game nights, potlucks, or quick snack times. The dip works as a side or an appetizer before a main meal. For a similar spicy, shareable idea, try the buffalo chicken dip for another crowd-pleasing option.
Why make this recipe
This dip saves time. It uses cooked chicken and jarred peppers. You can mix it in one bowl and bake. The flavors are simple but full. It stretches well for a few people or a small party. It also works with what you have in the fridge. Make it when you want a quick hot snack that still looks like you planned it.
How to make this recipe
Start by softening the cream cheese so it mixes easy. Mix all soft and wet items with the chicken and peppers until the texture is even. Taste and add salt or pepper if needed. Spread in a baking dish so the top browns a bit. Baking warms everything and melts the cheese. For a different creamy base idea, see the creamy feta roasted red pepper dip for a similar mixing method.
Ingredients
- 2 cups cooked chicken, shredded — gives body and protein.
- 1 cup cream cheese, softened — makes the dip smooth and rich.
- 1 cup sour cream — adds tang and loosens the mix.
- 1 cup shredded cheese (cheddar or mozzarella) — melts on top and inside.
- 1 cup banana peppers, chopped — bring tang and mild heat.
- 1/2 teaspoon garlic powder — adds savory depth.
- 1/2 teaspoon onion powder — gives a mild sweet note.
- Salt and pepper to taste — balance the flavors.
- Chips or veggies for serving — pick what you like to dip.
- These items work together to make a hot, creamy dip that holds up well when baked.
Directions
- Preheat oven to 350°F (175°C). This warms the oven so the dip bakes evenly.
- In a large mixing bowl, combine cooked chicken, cream cheese, sour cream, shredded cheese, banana peppers, garlic powder, onion powder, salt, and pepper. Mixing while the cheese is soft helps everything blend.
- Mix until well combined. Check texture and taste for salt.
- Transfer the mixture to a baking dish and spread evenly. A flat top bakes and bubbles well.
- Bake for 20-25 minutes, or until the dip is hot and bubbly. The top should be lightly browned.
- Serve with chips or veggies. Let it cool a few minutes so it is easier to scoop.
How to serve this recipe
Serve the dip warm in the baking dish or transfer to a shallow bowl. Use sturdy chips, toasted bread slices, or carrot and celery sticks. For a plate, spoon a bit of dip on top of a slice of bread and toast under the broiler for a minute. Pair it with a simple green salad or raw veggies for balance. This dish works well for small groups, casual nights, or as a side at a picnic.
How to store this recipe
Cool the leftover dip before storing. Put it in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10–15 minutes or in the microwave in short bursts, stirring as you go. For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating. Stir well after warming to restore creaminess.
Tips to make this recipe
Use warm cream cheese so it blends smoothly. If the dip looks dry, add a spoon of sour cream or a splash of milk. Taste before baking and adjust salt and pepper. If you like more heat, add chopped jalapeño or a dash of hot sauce. If it separates a bit after freezing, stir while reheating to recombine. This recipe is forgiving; small swaps will still give a good result.
Variation
Swap cheddar for pepper jack for extra kick. Use Greek yogurt instead of sour cream for a tangier and lighter version. Add cooked bacon or green onions on top before baking for extra flavor and crunch. You can also mix in a handful of frozen corn or black beans for texture. The recipe is simple, so big changes will alter the final feel, but small swaps work well.
FAQs
Q: Can I use rotisserie chicken?
A: Yes. It’s quick and works great.
Q: Are banana peppers very spicy?
A: No. They are mild and tangy.
Q: Can I make it ahead?
A: Yes. Assemble and refrigerate, then bake before serving.
Q: Is it freezer safe?
A: Yes. Freeze in a tight container for up to 2 months.
Conclusion
This warm, simple dip is easy to make and easy to mix into your weeknight routine. It uses common fridge items and bakes fast for a hot snack. For another take with banana pepper and bacon, see this banana pepper and bacon hot dip that plays with similar flavors. If you want a spicier chicken version, try the hella spicy cheesy chicken dip for more heat and cheese.
Print
Cheesy Chicken Dip with Banana Peppers
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free
Description
A warm, cheesy dip featuring shredded chicken and tangy banana peppers, perfect for game nights and casual gatherings.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup cream cheese, softened
- 1 cup sour cream
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 cup banana peppers, chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Chips or veggies for serving
Instructions
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, combine cooked chicken, cream cheese, sour cream, shredded cheese, banana peppers, garlic powder, onion powder, salt, and pepper.
- Mix until well combined and the texture is even.
- Transfer the mixture to a baking dish and spread evenly.
- Bake for 20-25 minutes, or until the dip is hot and bubbly with a lightly browned top.
- Serve warm with chips or veggies.
Notes
Use warm cream cheese for easier mixing. Adjust seasoning to your taste. For a spicier kick, add jalapeño or hot sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 65mg
