Warm, creamy, and tangy — shredded rotisserie chicken and mild banana peppers folded into a rich cream cheese base, baked until bubbling and golden. The dip that disappears first at every party.
Servings
10
Prep time
10 min
Cook time
20 min
Total time
30 min
Ingredients — 10 servings
| Ingredient | Quantity | Unit |
|---|---|---|
| Cream cheese, softened | 8 | oz |
| Sour cream | ½ | cup |
| Mayonnaise | ¼ | cup |
| Green onion, chopped | 1 | — |
| Garlic powder | 1 | tsp |
| Onion powder | ½ | tsp |
| Freshly cracked black pepper | ¼ | tsp |
| Shredded rotisserie chicken | 1 | cup |
| Mild banana peppers, chopped, divided | ¾ | cup |
| Mozzarella cheese, shredded | ½ | cup |
| Sharp Cheddar cheese, shredded | ¼ | cup |
Directions
1
Preheat the oven. Set to 400°F (200°C).
2
Make the cream cheese base. In a large bowl, combine the softened cream cheese, sour cream, mayonnaise, green onion, garlic powder, onion powder, and black pepper. Mix until smooth and evenly blended.
3
Add the fillings. Fold in the shredded chicken, ½ cup of the banana peppers, mozzarella, and Cheddar until evenly distributed. Transfer the mixture to a baking dish and spread into an even layer. Scatter the remaining ¼ cup banana peppers over the top.
4
Bake then broil. Bake uncovered for 18 minutes until heated through and bubbling around the edges. Switch the broiler to low and broil for a further 2 minutes until the top is lightly golden and spotted.
5
Serve immediately. Bring straight to the table and serve hot with tortilla chips or crackers for dipping.
Cook's notes
Soften the cream cheese first
Room-temperature cream cheese blends into a smooth, lump-free base in seconds. If yours is still cold, microwave it for 20 to 30 seconds before mixing — cold cream cheese stays lumpy no matter how long you stir.
Rotisserie chicken is the shortcut
Store-bought rotisserie chicken makes this dip incredibly quick to pull together. Shred it finely so it distributes evenly throughout the dip. Leftover grilled or poached chicken works just as well.
Make it ahead
Assemble the dip in the baking dish, cover tightly, and refrigerate for up to 24 hours before baking. Add 5 extra minutes to the baking time if going straight from the fridge to the oven.
Nutrition per serving
| Nutrient | Amount | Nutrient | Amount |
|---|---|---|---|
| Calories | 229 kcal | Saturated fat | 9 g |
| Protein | 10 g | Cholesterol | 68 mg |
| Total carbohydrate | 3 g | Sodium | 266 mg |
| Dietary fiber | 0 g | Calcium | 113 mg |
| Total sugars | 2 g | Vitamin C | 8 mg |
| Total fat | 20 g | Potassium | 153 mg |
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