Baked Pepperoncini Dip
This creamy baked pepperoncini dip comes together in just 40 minutes with only a handful of simple ingredients. It’s tangy, cheesy, and perfect for parties, game days, or cozy nights in.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Category: Appetizer
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
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- 8 ounces full-fat cream cheese, room temperature
- 8 ounces full-fat sour cream, room temperature
- 1 cup chopped pepperoncinis
- 1/4 cup thinly sliced green onion + more for garnish
- 2 tablespoons sliced chives + more for garnish
- 3 cloves garlic, minced
- 8 ounces shredded mozzarella, divided
- 4 ounces shredded Parmesan
- Kosher salt
- fresh cracked pepper
- sliced French baguette or crispy crostini for serving
Instructions
- Heat oven to 350 degrees.
- Add cream cheese, sour cream, pepperoncinis, green onion, chives, garlic, half the mozzarella, Parmesan, and a few hearty pinches of salt along with a pinch of pepper. Mix until well combined.
- Transfer to a 8×8 baking dish or medium-sized cast iron skillet. Spread in an even layer and top with remaining mozzarella.
- Bake for 25-30 minutes. Then broil for 1-2 minutes or until the mozzarella on top starts to get dark golden brown.
- Garnish with green onion and chives, and serve with crunchy crostini bread. Enjoy!
- If you loved this recipe, leave a 5-star rating and review below!
Notes
- 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.
Nutrition
- Serving Size: 1/12 of the dip
- Calories: 174
- Sugar: 2 g
- Sodium: 367.6 mg
- Fat: 12.8 g
- Carbohydrates: 3.8 g
- Fiber: 0.7 g
- Protein: 11.4 g
- Cholesterol: 40.4 mg
Find it online: https://midwestfoodieblog.com/baked-pepperoncini-dip/
