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.