Pepperoncini Cheese Dip Recipes

CHEESE-AND-COPPA PEPPERONCINI

Steps:

• Halve 6 large pepperoncini lengthwise; remove the seeds and pat dry with paper towels. Cut 4 ounces provolone into twelve 1/2-inch-wide pieces and stuff into the pepper halves. Top each with about 1/2 teaspoon olive tapenade and wrap with a thin slice of coppa (or salami). Secure with toothpicks.

BAKED PEPPERONI DIP

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.

THREE-CHEESE PEPPERONCINI SPREAD

Steps:

• Place first 8 ingredients in a food processor; if desired, add pepper flakes. Pulse just until combined (do not process until smooth)., Remove to a bowl; refrigerate, covered, at least 1 hour. Serve with crackers.

STUFFED PEPPERONCINI

Steps:

• In a large skillet, cook bacon over medium heat until bacon is browned. Move bacon to paper towels. Keep bacon drippings.
• In drippings, cook shallots and red pepper over medium heat until vegetables are tender. Cook about 5 minutes. Remove skillet from heat and let cool for 20 minutes.
• In a small bowl, beat cream cheese and milk with an electric mixer at medium speed until smooth. Stir bacon and shallot into the mixture.
• Spoon cream cheese mixture into a heavy weight plastic bag. Cut a small hole in one corner to squeeze the filling from. With small knife, cut a slit lengthwise into each pepper. Do not cut the whole way through the pepper. By squeezing the bag, pipe cream cheese mixture into peppers. Cover and refrigerate for at least 1 hour, up to one day.

BAKED CHEESE AND PEPPERONCINI DIP

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.

PEPPERONCINI-CREAM CHEESE DIP

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.

PEPPERONCINI-CHEESE DIP

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.

THREE CHEESE AND PEPPERONCINI DIP RECIPE

Steps:

• mix all ingredients except chives and crackers. Top with chives for garnish. Refridgerate for an hour or more. Serve with crackers

TANGY PEPPERONCINI DIP

Steps:

• In a medium bowl, stir together yogurt, mayonnaise, and pepperoncini. Season with salt and pepper.