Stuffed Banana Pepper Dip {Lightened Up}
Prep time
Cook time
Total time
Serves: 16
  • 8 large banana peppers
  • 8 ounces cream cheese
  • 8 ounces low fat cream cheese
  • 1 cup greek yogurt
  • ½ cup grated romano/parmesan cheese blend
  • 1 cup shredded mozzarella
  • 1 cup gorgonzola crumbles
  • 1 teaspoon granulated garlic
  • 2 teaspoons onion powder
  • 1 cup panko bread crumbs
  • 1 tablespoon butter, melted
  1. Preheat oven to 350 degrees.
  2. Remove stems, seeds, and ribs from banana peppers. Chop into medium to small pieces and then set aside.
  3. Place the cream cheese and greek yogurt into a 8 x8 casserole dish. Cook for 30 minutes. Remove from oven.
  4. Carefully stir into the cream cheese/greek yogurt mixture the chopped banana peppers, grated romano/parmesan blend, mozzarella, gorgonzola, granulated garlic, and onion powder. Smooth the top so the surface is flat.
  5. In a medium bowl mix together panko bread crumbs and butter. Sprinkle over the top of the dip.
  6. Place back in oven and cook for another 35 - 40 minutes or until browned and bubbly.
  7. Let dip sit for 5 -7 minutes before serving. It will thicken as it sits.
Make ahead tips

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.
Nutrition Information
Serving size: ¼ cup Calories: 175 Fat: 12 Carbohydrates: 6 WW Points +: 4 Fiber: 1 Protein: 8
Recipe by Organize Yourself Skinny at