Ingredients
- 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
Instructions
- Preheat oven to 350 degrees.
- 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/parmesan blend, 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.
Notes
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
Serving: 1g | Calories: 175kcal | Carbohydrates: 6g | Protein: 8g | Fat: 12g | Fiber: 1g | Sugar: 4g