Baked Cheese And Pepperoncini Dip Recipes
BAKED PEPPERONI DIP
This is a great dip for a football party. If you don't like the spicy stuff, omit them. I have also used just red pepper flakes and added more pepperoni. Serve with baguettes or crackers
Provided by Jennifer Snyder
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 1h
Yield 80
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix together the mozzarella cheese, Cheddar cheese, mayonnaise, canned green chilies, onion, and jalapenos in a bowl until the mixture is thoroughly combined. Spread the dip out into an ungreased 9x13-inch baking dish, and top with a layer of pepperoni slices.
- Bake in the preheated oven until the dip is bubbling, about 45 minutes. Serve hot.
Nutrition Facts : Calories 60.1 calories, Carbohydrate 0.5 g, Cholesterol 7.1 mg, Fat 5.9 g, Protein 1.5 g, SaturatedFat 1.6 g, Sodium 86.9 mg, Sugar 0.2 g
BAKED CHEESE AND PEPPERONCINI DIP
Upgrade your spread with Baked Cheese and Pepperoncini Dip. Serve it warm with chips or vegetables for an unbeatable treat, no matter who you root for! Baked Cheese and Pepperoncini Dip is the perfect addition to your tailgating meal, watching sports or anytime!
Provided by My Food and Family
Categories Dips & Spreads
Time 30m
Yield 20 servings (2 Tbsp. each)
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Mix cheese spread, cream cheese, peppers, 1/2 cup cheddar and 2 Tbsp. onions until blended.
- Spread onto bottom of 9-inch pie plate sprayed with cooking spray.
- Bake 20 min. Top with remaining cheddar; bake 5 min. or until melted.
- Sprinkle with remaining onions.
Nutrition Facts : Calories 100, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
BAKED THREE-CHEESE ONION DIP WITH CHIVE AND PEPPERONCINI
When great dips get together, it's magic. This recipe boasts all the beauty of a creamy onion dip with the irresistible appeal of queso.
Provided by Andy Baraghani
Categories Bon Appétit Dip Cheese Vegetarian Appetizer Cream Cheese Cheddar Monterey Jack Cheese Week
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. Heat oil in a medium skillet over medium. Cook onion, stirring occasionally, until golden brown and softened, 8-10 minutes; season with salt. Let cool.
- Pulse cream cheese and mayonnaise in a food processor until smooth.
- Toss cornstarch, 3/4 cup cheddar, and 1/4 cup Monterey Jack in a medium bowl to coat cheese. Mix in cream cheese mixture and cooked onion; season with salt and pepper. Scrape into a 1-qt. baking dish and top with remaining cheddar and Monterey Jack. Bake dip until golden and bubbling, 20-25 minutes. Let dip cool 5 minutes, then top with chives and peperoncini. Serve with crackers.
PEPPERONCINI-CHEESE DIP
Make and share this Pepperoncini-Cheese Dip recipe from Food.com.
Provided by Krsi Sue
Categories Peppers
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine first 3 ingredients in a blender & pulse until smooth.
- Place into a bowl & add chopped peppers, parmesan cheese and garlic powder.
- For added color, use a drop or two of green food coloring or add some chopped black olives.
- Chill and enjoy.
Nutrition Facts : Calories 137.9, Fat 12.6, SaturatedFat 7.9, Cholesterol 35.4, Sodium 246.5, Carbohydrate 2.3, Fiber 0.1, Sugar 0.4, Protein 4.5
PEPPERONCINI SPREAD
Pepperoncini are picked salad peppers-the kind that Peter Piper picked in the famous tongue twister! They are salty, so serve them with low-sodium accompaniments and a thirst-quenching drink, such as lemonade.
Provided by Betty Crocker Kitchens
Categories Condiment
Time 10m
Yield 2
Number Of Ingredients 7
Steps:
- Cover tomato halves with boiling water; let stand 5 minutes. Drain and chop. Place sour cream, milk, cheese and pepperoncini in blender or food processor. Cover and blend 1 minute, stopping occasionally to scrape sides. Blend 1 minute longer or until smooth. Place in small bowl; stir in tomato and olives.
Nutrition Facts : Calories 95, Carbohydrate 16 g, Cholesterol 5 mg, Fiber 1 g, Protein 6 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 290 mg
PEPPERONCINI-CREAM CHEESE DIP
I found this recipe on a website. I absoulutely LOVE Pepperoncini and I am sure this will be fabulous! Can't wait to try it!
Provided by KeystoneGal06
Categories < 15 Mins
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Position knife blade in food processor bowl; add first 3 ingredients.
- Pulse several times or until smooth.
- Stir in sour cream. Cover and chill until ready to serve. Serve with crackers.
Nutrition Facts : Calories 301.2, Fat 27.7, SaturatedFat 17.3, Cholesterol 80.5, Sodium 1110, Carbohydrate 6.6, Fiber 0.9, Sugar 2.6, Protein 8.2
FIESTA BAKED CHEESE DIP
Make a festive-looking appetizer with our Fiesta Baked Cheese Dip. This baked cheese dip features chopped green chiles and a blend of shredded cheeses.
Provided by My Food and Family
Categories Home
Time 40m
Yield 32 servings, 2 Tbsp. each
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Beat cream cheese in large bowl with mixer until creamy. Reserve 1/4 cup shredded cheese. Add remaining shredded cheese to cream cheese along with the chiles, 1/2 cup sour cream and ground red pepper; mix well.
- Spread cream cheese mixture onto bottom of 2-qt. casserole sprayed with cooking spray.
- Bake 20 min. or until dip is heated through and lightly browned around edge. Top with remaining sour cream, reserved shredded cheese, chopped bell peppers and cilantro before serving.
Nutrition Facts : Calories 90, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 150 mg, Carbohydrate 1 g, Fiber 0 g, Sugar 0.8766 g, Protein 3 g
BAKED ONION CHEESE DIP
This cheddar-Vidalia dip gets a nice kick from an added cup of pepper Jack cheese. It's fun to serve with an assortment of crackers and breadsticks. -Bonnie Hawkins, Elkhorn, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 3 cups.
Number Of Ingredients 6
Steps:
- In a food processor, combine the cheeses, thyme and 1 cup onions; cover and process until blended. Stir in remaining onions. , Transfer to a greased 3-cup baking dish. Bake, uncovered, at 375° for 20-25 minutes or until bubbly. Serve with crackers.
Nutrition Facts : Calories 208 calories, Fat 19g fat (9g saturated fat), Cholesterol 44mg cholesterol, Sodium 248mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 7g protein.
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- Preheat oven to 375°. Heat oil in a medium skillet over medium. Cook onion, stirring occasionally, until golden brown and softened, 8–10 minutes; season with salt. Let cool.
- Toss cornstarch, ¾ cup cheddar, and ¼ cup Monterey Jack in a medium bowl to coat cheese. Mix in cream cheese mixture and cooked onion; season with salt and pepper. Scrape into a 1-qt. baking dish and top with remaining cheddar and Monterey Jack. Bake dip until golden and bubbling, 20–25 minutes. Let dip cool 5 minutes, then top with chives and peperoncini. Serve with crackers.
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