Easy Baked Pepperoncini Dip

This easy baked pepperoncini dip recipe is the ultimate crowd-pleaser, and it’s ready in just 40 minutes! It combines the mild heat of pepperoncinis with melty mozzarella and creamy layers of sour cream and cream cheese. It’s simple to make, bakes in one dish, and disappears fast!

Easy Baked Pepperoncini Dip Recipe

• Takes just 10 minutes to prep and 30 minutes to bake!
• Loaded with tangy, cheesy flavor and a perfectly creamy texture with just a kick of spice.

Ingredients for Baked Pepperoncini Dip

• Cream Cheese: Adds rich creaminess and body to the dip. Stick with full-fat for the best flavor and texture.
• Sour Cream: Keeps the dip smooth and scoopable. Again, full-fat will give the best flavor and texture.
• Pepperoncinis: Bring a tangy, mildly spicy kick that makes this dip stand out. You can swap with banana peppers for a similar flavor.
• Green Onion: Adds fresh, savory flavor and a bit of color. Minced shallots can be used as a substitute, but will change the overall flavor.
• Chives: Offer a delicate onion flavor and bright color—use dried chives in a pinch.
• Garlic: Fresh garlic adds a bold, aromatic punch. Substitute with 1/2 a teaspoon of garlic powder if needed.
• Mozzarella: Melts beautifully for that irresistible cheesy pull. Monterey Jack or provolone also work well.
• Parmesan: Adds salty, nutty depth of flavor; Romano or Asiago can be used instead.

How to Make Baked Pepperoncini Dip

Add cream cheese, sour cream, chopped pepperoncinis, green onion, chives, garlic, half the mozzarella, Parmesan, and generous pinches of salt and pepper to a large bowl.

Stir until well combined.

Transfer the mixture to your baking dish and spread in an even layer. Top with the remaining mozzarella.

Bake for 25–30 minutes, then broil for 1–2 minutes until the top is bubbly and golden brown.

Top with green onions and chives, then serve warm with sliced baguette or crispy crostini.

Tips for Making Baked Pepperoncini Dip

• Let the cream cheese and sour cream come to room temperature before mixing for a smooth, creamy texture.
• Drain pepperoncinis well to prevent the dip from becoming watery.
• For extra heat, add a few dashes of crushed red pepper flakes or a spoonful of pepperoncini brine.

Make-Ahead Instructions

• Assemble the dip up to one day ahead, cover tightly, and refrigerate.
• When ready to bake, remove it from the fridge 20–30 minutes before baking and follow the recipe as written.
• Plan to add a bit of extra baking time to account for the colder temperature.

Storing Leftovers

Store any leftovers in an airtight container in the fridge for up to 3 days.

Reheating Baked Pepperoncini Dip

• Reheat leftovers in a 350 degree oven for 10–15 minutes until warmed through.
• Or microwave in short intervals, stirring occasionally, until hot and creamy.
• You may need to add a bit of salt and pepper to boost the flavors.

Serving Suggestions

• ham and cheese sliders
• Dutch oven chuck roast
• braised beef short ribs
• spicy Mississippi chicken
• slow cooker pot roast

Try these easy dip recipes next!