Pepperoncini Cream Cheese Dip Recipes

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 THREE-CHEESE ONION DIP WITH CHIVE AND PEPPERONCINI

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.

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.

PEPPERONCINI SPREAD

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.

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.

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.

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.

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.