Tangy Pepperoncini Dip Recipes
SPICY FETA DIP
Tyrokafteri is a spicy Greek dip made with roasted red peppers, pepperoncini, feta, and ricotta cheese.
Provided by Jimmy the Greek
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes
Time 2h15m
Yield 8
Number Of Ingredients 6
Steps:
- Pulse feta cheese in a food processor just enough to get uniformly small crumbles; transfer to a bowl.
- Puree red peppers, pepperoncini peppers, and cayenne pepper in the food processor until smooth. Mix pepper puree, ricotta cheese, and lemon juice into feta cheese until dip is an even texture and color. Transfer to a sealed container; refrigerate 2 hours to overnight.
Nutrition Facts : Calories 91.3 calories, Carbohydrate 2.6 g, Cholesterol 28 mg, Fat 6.9 g, Fiber 0.3 g, Protein 4.8 g, SaturatedFat 4.8 g, Sodium 695.6 mg, Sugar 1.7 g
THREE CHEESE PEPPERONCINI SPREAD
This is a super easy appetizer to prepare the next time you're hosting company. Pepperoncinis are a milder pepper and add a slight bite to the dip, but do not make it spicy. Feta and gorgonzola cheese complement each other wonderfully and add to the punch of flavor. This dip is very rich, thick, and creamy. Fantastic on a slice...
Provided by Michael Hall
Categories Spreads
Time 1h
Number Of Ingredients 9
Steps:
- 1. Make sure cream cheese is softened.
- 2. Place all ingredients in a food processor.
- 3. Pulse to combine. It's better to have this a little chunky instead of a smooth puree.
- 4. This can be eaten immediately but it will be better if allowed to sit for a while or refrigerated overnight. Serve with pita crisps, crackers or any sturdy bread or toast.
CHEESY PEPPERONI DIP
Cheesy, meaty Pepperoni Dip is an entertainer's dream! This easy appetizer comes together quickly and feeds a crowd, whether you're feeding your family, hosting an at-home gameday gathering or even game night! No matter the occasion, this layered cream cheese dip is great for sharing.
Provided by Erin Parker, The Speckled Palate
Categories Appetizers & Starters
Time 35m
Number Of Ingredients 8
Steps:
- Soften the cream cheese for 30 minutes on the countertop for easy combining.
- While the cream cheese softens, prep your ingredients. Shred the cheese, slice the pepperoni into smaller bite-sized pieces so it's easier to eat.
- Preheat oven to 350°F. Get out your 9" pie plate (or your glass Pyrex dish) and spray with nonstick cooking spray. Set aside.
- Using a hand mixer, whip the cream cheese, sour cream, oregano and Italian seasoning together.
- Spread the cream cheese on the bottom of your pie plate using a rubber spatula.
- Ladle on the pizza sauce evenly over the cream cheese, and spread.
- Sprinkle about half of the pepperoni over the top of the cream cheese and sauce.
- Combine the mozzarella and cheddar cheeses and sprinkle them over the pepperoni to create the next layer.
- Place the remaining pepperoni pieces on the top of the cheese. You could leave some whole pepperonis on top of the dip for visual effect, but I left them off mine since our pepperoni was really large.
- Bake for 20-25 minutes until cheese is bubbly, and the pepperoni is cooked.
- Serve immediately with bread, chips, veggie slices or breadsticks, and enjoy.
Nutrition Facts : Calories 371 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 86 milligrams cholesterol, Fat 31 grams fat, Fiber 1 grams fiber, Protein 15 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1 serving, Sodium 694 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
STUFFED PEPPERONCINIS
To reduce some of the juice in these spicy appetizers, I drain the pepperoncinis for about 3 hours on paper towel before stuffing. This recipe makes a big batch, which is perfect for parties.
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield about 4 dozen.
Number Of Ingredients 11
Steps:
- In a food processor, combine the first nine ingredients; cover and process until finely chopped. , Cut off the stem end of each pepperoncini; remove seeds. Pipe or stuff pepperoncinis with cheese mixture. Dip exposed end into additional Parmesan cheese. Cover and refrigerate until serving.
Nutrition Facts : Calories 68 calories, Fat 5g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 591mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
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
TANGY PEPPERONCINI DIP
Made with items you may already have on hand, this dip is easy to throw together. Try it with crackers or pita chips.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 4
Steps:
- In a medium bowl, stir together yogurt, mayonnaise, and pepperoncini. Season with salt and pepper.
Nutrition Facts : Calories 64 g, Fat 3 g, Protein 3 g, SaturatedFat 1 g
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5/5 (2)Category AppetizerServings 10Total Time 10 mins
- Combine cream cheese, feta cheese, blue cheese, oil, pepperoncini juice, black pepper, crushed red pepper, and garlic in a food processor and process until smooth.
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- Combine cream cheese, peppers, pepper juice, garlic powder and dried oregano in a small bowl and stir thoroughly to combine all the ingredients. Season with salt and pepper.
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- 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.
- 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.
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TANGY LENTIL SALAD WITH DILL & PEPPERONCINI - COOKIE AND KATE
From cookieandkate.com
4.9/5 (42)Total Time 40 minsCategory SaladCalories 333 per serving
- To cook the lentils: Fill a medium-to-large saucepan with water, leaving several inches of room at the top. Bring it to a boil over high heat.
- Meanwhile, sort through your lentils for debris, then rinse your lentils in a fine-mesh sieve under running water until the water runs clear. Set aside.
- Once the water is boiling, add the rinsed lentils. Add the bay leaf and salt. Set the timer for 16 minutes. Reduce the heat as necessary to prevent overflow and to maintain a lively simmer.
- Meanwhile, make the dressing in a food processor: Combine the olive oil, lemon juice, dill, tahini, garlic, salt, red pepper flakes and several twists of black pepper. Blend until smooth, pausing to scrape down the sides and the bottom of the bowl as necessary. Set aside.
SPICY PEPPERONCINI BEEF FROM TERI TURNER OF NO CRUMBS LEFT
From whole30.com
4.4/5 (48)Estimated Reading Time 5 minsServings 4Total Time 45 mins
- IN a medium bowl, combine the steak, 1 teaspoon melted coconut oil, the arrowroot, 1 teaspoon of the salt, and the black pepper. Toss to coat thoroughly. Set aside for 5 minutes.
- HEAT a large sauté pan over high heat. When hot, reduce to medium-high and melt 1 tablespoon of the coconut oil in the pan. Add half the steak and cook until seared, about 2 minutes. Flip and cook until browned, about 30 seconds. Transfer the steak to a large plate and set aside. Carefully wipe out the pan with a paper towel, then add 1 tablespoon of the coconut oil and repeat with the remaining steak. Set aside with the other cooked steak.
- WIPE out the pan and return it to medium-high heat. Melt the remaining 2 tablespoons coconut oil in the pan. When the oil is hot, reduce the heat to medium, add the shallots, and cook, stirring, until beginning to brown, about 30 seconds. Add the bell peppers, scallions, Thai chiles, and remaining ½ teaspoon salt and cook, stirring, until the bell peppers begin to soften, about 1 minute. Add the green beans and cook, stirring well, until warmed through, about 1 minute more. Add the pepperoncini and garlic and cook, stirring, for 30 seconds.
- RETURN the beef to the pan, along with any juices collected on the plate, and add the coconut aminos and the pepperoncini brine. Stir to combine, then reduce the heat to medium-low. Add the basil, stir again, and turn off the heat. Serve.
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From thefirstmess.com
5/5 (9)Category Appetizer, SnackServings 3Total Time 45 mins
- In an upright blender, combine the cashews, miso, lemon zest, lemon juice, Dijon, nutritional yeast, onion powder, 3 of the pepperoncini peppers, salt, pepper, and water. Blend the mixture on high until you have a thick but pourable cream. You should have about 1 ⅔ cups total of liquid. Set aside.
- Heat a large sauté pan over medium heat. Chop up the remaining pepperoncini peppers and set aside. Add the oil to the pan and swirl it around. Add the chopped artichokes and pepperoncini peppers to the pan and stir. Sauté vegetables until fragrant and warmed through, about 2 minutes. Add the garlic to the pan and sauté until fragrant, about 45 seconds. Add the kale to the pan and stir. Keep cooking and stirring until the kale is quite wilted and bright green, about 3-4 minutes.
- Pour the cashew cream from before into the pan, scraping out every last bit with a rubber spatula. Stir to combine with all of the vegetables. Season the mixture with salt and pepper. Once the dip is uniformly hot and seasoned to your liking, transfer it to your serving dish.
- Serve the spicy pepperoncini, artichoke and kale dip with preferred garnishes and a selection of cut breads, crackers, and vegetables. Enjoy warm!
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