Pepperoncini Dip
This pepperoncini dip is tangy, creamy, and comes together in about ten minutes flat. Cream cheese and sour cream make the base rich, while jarred pepperoncini bring that briny, slightly spicy kick people keep going back for. A handful of pantry seasonings rounds it out, so it tastes like far more effort than it actually took.
Equipment
- Food processor or a sturdy cutting board and knife, for chopping the pepperoncini
- Hand mixer for whipping the cream cheese smooth
- Glass mixing bowl set
- Rubber spatula
- Measuring cups and spoons
- Serving bowl for the table
- Fine-mesh strainer for draining the pepperoncini
Ingredients
- 16 oz cream cheese 455g, softened to room temperature
- 1 cup sour cream 240g
- 1/2 cup mayonnaise 120g
- 1 cup jarred pepperoncini peppers about 150g, drained and chopped
- 2 tablespoons pepperoncini brine from the jar; up to 3 tablespoons, added gradually
- 2 cloves garlic minced
- 3 green onions thinly sliced
- 1/2 cup parmesan cheese 50g, freshly grated
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes optional
- salt and black pepper to taste
Instructions
- Drain the pepperoncini in a fine mesh strainer, saving the brine in a small bowl. Pat the peppers dry, remove the stems, and scrape out seeds and ribs if you want a milder dip.
- Finely chop the peppers by hand or pulse them in a food processor until they are close to the size of relish. Set aside.
- Beat the softened cream cheese alone with a hand mixer on medium speed for about a minute until completely smooth and fluffy.
- Add the sour cream and mayonnaise and beat for another 60 to 90 seconds, scraping down the sides halfway through, until fully combined and creamy.
- Stir in the chopped pepperoncini, 2 tablespoons of the reserved brine, garlic, green onions, Italian seasoning, onion powder, and red pepper flakes with a spatula until evenly distributed.
- Taste and add the remaining tablespoon of brine if you want it tangier, then season with salt and black pepper to taste.
- Sprinkle the grated parmesan over the top and gently fold it in with a scooping motion until evenly incorporated. Taste and adjust salt, pepper, or brine as needed.
- Transfer the dip to your serving bowl or cover the mixing bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors blend.
- Right before serving, give the dip a quick stir and top with extra chopped pepperoncini and a sprinkle of green onion for color. Serve cold with your favorite dippers.
Notes
- Always start with fully softened cream cheese, or the dip will end up lumpy no matter how long you mix it.
- Pat the peppers dry after draining so the dip does not turn watery.
- Add the brine gradually and taste as you go, since jars vary in how tangy and salty they are.
- Chill the dip for at least 30 minutes before serving so the flavors have time to develop.
- Use freshly grated parmesan instead of pre-shredded for the smoothest melt and best flavor.
- Make it up to 2 days ahead and store covered in the refrigerator until ready to serve.
- For a baked version, spread the mixture in a baking dish, top with extra mozzarella, and bake at 350°F for about 20 minutes until golden and bubbly.
- For extra heat, add diced pickled jalapenos along with the pepperoncini.
- Swap the Italian seasoning for a packet of dry ranch seasoning mix for a ranch-style version.
- Store leftovers in an airtight container in the refrigerator for up to 4 days; stir before serving and thin with a splash of milk or extra brine if needed. Freezing is not recommended.
Nutrition
Serving: 1ServingCalories: 190kcalCarbohydrates: 3gProtein: 4gFat: 17gSaturated Fat: 9gSodium: 340mgSugar: 1g
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