This creamy pepperoncini dip is delicious, super simple, and great for any party or get together!
You know what is better than having a sexy, wonderful husband?
Having him be Italian, and cook like one!
I’m calling him my “guest blogger” today, even though I’m posting, he did the cooking, while I had a glass of wine. He doesn’t get a ton of time to cook, but when he does… YUM!!
This recipe is simple and delicious and was inspired by my hubby’s love of the tasty little peppers that come with Papa John’s pizza. One night after enjoying a pizza we got to talking about what else you could put the peppers in, and this dip was born!
This recipe makes a lot because it is always a huge hit! This used to be our “secret family recipe” so you can keep it a secret if you want, everyone will want to know how to make it!
Here’s what you’ll need for your creamy pepperoncini dip-
2- 8 oz. bricks of cream cheese
1- 16 oz. container of sour cream
1- 32 oz. (or 2- 16 oz.) jar of mild pepperoncinis- drained, liquid reserved
First things first you’ll want to chop the stems off of the pepperoncinis.
Once
Now put your cream cheese, sour cream, and about 1/8 of a cup of the reserved liquid in a pan over low-med heat.
Stir until it is nice and creamy then add your
Ok now pay attention here. The cool thing about this dip is that you can adjust
We usually let it sit on low- medium heat for about 10 minutes. The best way to tell is to taste test as you go, you’ll know it’s perfect when you can’t stop eating it! Also if it seems too thick you can add more of the reserved liquid.
This keeps well in the fridge but needs to be warmed up a little before serving.
Serve with chips, veggies, or anything else you love to dip!
Delicious Creamy Pepperoncini Dip
This creamy pepperoncini dip is delicious, super simple, and great for any party or get together!
Ingredients
- 2- 8 oz. bricks of cream cheese
- 1- 16 oz. container of sour cream
- 1- 32 oz. (or 2- 16 oz.) jar of mild pepperoncinis- drained, liquid reserved
Instructions
1.First things first you’ll want to chop the stems off of the pepperoncinis.
2.Once their decapitated, throw them in a food processor. If you don’t have one you can finely chop them by hand, although that takes awhile. Give ’em a spin until they are finely chopped, about the consistency of relish.
3.Now put your cream cheese, sour cream, and about 1/8 of a cup of the reserved liquid in a pan over low-med heat.
4.Stir until it is nice and creamy then add your pepperoncinis
5.Ok now pay attention here. The cool thing about this dip is that you can adjust it’s heat easily. The longer and hotter (but not too hot) you cook it the spicier it will be.
6.We usually let it sit on low- medium heat for about 10 minutes. The best way to tell is to taste test as you go, you’ll know it’s perfect when you can’t stop eating it! Also if it seems too thick you can add more of the reserved liquid.
Nutrition Information:
Yield: 10 Serving Size: 1/4 cupAmount Per Serving: Calories: 250Total Fat: 24gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 73mgSodium: 242mgCarbohydrates: 5gFiber: 0gSugar: 3gProtein: 4g
Anonymous says
Can this be refrigerated and reheated?
Krista R says
It sure can, you can serve it cold too, its just really thick, if you want to serve it cold you can add a little more sour cream
Cristina says
What liquid could I add if I use fresh peppers?
J Rabbit says
This dip is SERIOUSLY a crowd pleaser! One of my favorite things ever!
Nihada says
Do you use the seeds?
Krista says
Yes, I put everything but the stem in the food processor! If you don’t want the seeds in your dip you can cut them out.