Stuffed Banana Pepper Dip

12 95 183
Ingredients Minutes Calories
Prep Cook Servings
20 min 1 h 15 min 16
Stuffed Banana Pepper Dip
Health Highlights


8 large (13cm long) Banana pepper
227 gm Cream cheese
227 gm Cream cheese, fat free
1 cup Greek yogurt, plain, 1% M.F.
1/4 cup Romano cheese (grated)
1/4 cup Parmesan cheese, grated
1 cup shredded Mozzarella cheese
1 cup crumbled Blue cheese (gorgonzola)
1 tsp Granulated garlic
2 tsp Onion powder
1 cup Panko bread crumbs
1 tbsp Butter, unsalted


Preheat oven to 350°F.

Remove stems, seeds, and ribs from banana peppers. Chop into medium to small pieces and then set aside.

Place the cream cheese and greek yogurt into a 8 x8 casserole dish. Cook for 30 minutes. Remove from oven.

Carefully stir into the cream cheese/greek yogurt mixture the chopped banana peppers, grated Romano cheese, parmesan mozzarella, gorgonzola, granulated garlic, and onion powder. Smooth the top so the surface is flat.

In a medium bowl mix together Panko bread crumbs and butter. Sprinkle over the top of the dip.

Place back in oven and cook for another 35 - 40 minutes or until browned and bubbly.

Let dip sit for 5 -7 minutes before serving. It will thicken as it sits.

Tip: This recipe can be made 1-3 days ahead of time. After step 4 place in the refrigerator. When ready to make continue with the rest of the recipe. You might need to add on a few minutes to cooking time since the dip will be cold.

Note: 1 serving is 1/4 cup

Nutrition Facts

Per Portion

Calories 183
Calories from fat 101
Calories from saturated fat 59
Total Fat 11.2 g
Saturated Fat 6.6 g
Trans Fat 0.3 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 2.8 g
Cholesterol 33 mg
Sodium 408 mg
Potassium 230 mg
Total Carbohydrate 10.4 g
Dietary Fiber 1.6 g
Sugars 3.1 g
Protein 10.9 g

Dietary servings

Per Portion

Grain 0.2
Milk Alternative 0.5
Vegetables 0.6

Energy sources