Chicken-Stuffed Banana Pepper Dip

A creamy, cheesy dip stuffed into tender banana peppers, perfect for gatherings and easy to prepare.

Prep Time 15

Cook Time 30

Total Time 45

Course Appetizer, Snack

Cuisine American

Servings servings

Calories 250 kcal

4 pieces banana peppers, halved and seeds removed Adds wonderful flavor and mild heat.
2 cups cooked chicken, shredded Rotisserie chicken can save time.
1 cup cream cheese, softened For a creamy texture.
1 cup sour cream Can be substituted with Greek yogurt for a lighter option.
1 cup shredded cheddar cheese Provides a rich flavor.
1/2 cup ranch dressing Adds creaminess and flavor.
1 tsp garlic powder
1 tsp onion powder
to taste salt and pepper Season to personal preference.
as needed chopped green onions for garnish For a pop of color.

Preheat your oven to 350°F (175°C). Preheating is crucial for even cooking.
In a large mixing bowl, combine the cooked chicken, cream cheese, sour cream, cheddar cheese, ranch dressing, garlic powder, onion powder, salt, and pepper. Mix until well combined.
Spoon the mixture into the halved banana peppers, filling them generously.

Place the stuffed peppers in a baking dish and bake for 25-30 minutes, or until the tops are golden and bubbly.
Remove from the oven and let cool slightly. Garnish with chopped green onions before serving.

Serve warm with tortilla chips or bread slices for dipping. Leftovers can be stored in the refrigerator for 3 to 4 days.

Serving: 1gCalories: 250kcalCarbohydrates: 10gProtein: 20gFat: 15gSaturated Fat: 8gSodium: 600mgFiber: 1gSugar: 2g

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