Hot Pepperoncini Dip
Published Dec 13, 2024
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Craving a dip that’s bursting with flavor and guaranteed to impress your friends and family? This hot pepperoncini dip blends creamy cheeses with tangy pepperoncini, creating the ultimate crowd pleasing dip for any occasion.
Why You’ll Love This Recipe
This dip recipe is a MUST to add to any spread, combining the tangy zest of pepperoncinis with the creamy goodness of cheese. The end result is a dip that will have everyone coming back for more.
Similar to my high protein pepperoncini dip – this homemade dip is incredibly versatile, too. Serve this dip with traditional dipping foods like crackers, chips, warm bread, or veggies. Or add some flare and serve crispy air fryer chicken tenders, sweet potato fries, or green bean fries for dippers. Best of all, it’s quick and simple to make!
Ingredient Notes
- Cream Cheese: Provides the creamy base that holds everything together, and makes the dip smooth. Use dairy-free cream cheese if needed/preferred.
- Sour Cream: Use Greek Yogurt or your favorite plant-based sour cream to if dairy-free.
- Mayonnaise (optional but recommended): Makes the dip extra creamy and delicious. Feel free to skip it, but I promise it’s worth adding!
- Pepperoncinis: Bring a tangy kick that makes this dip what it is! Make sure to dice them super finely and dry them off to avoid extra liquid. Add more on top for garnish if you’re feeling fancy!
- Green Onions: Gives the dip a fresh flavor and a little crunch.
- Shallot: Adds a mild, sweet onion flavor.
- Garlic Powder and Onion Powder: Enhances the delicious flavors.
- Fresh Garlic: Adds a bold flavor for that extra pop of garlicky goodness.
- Shredded Cheddar Cheese: Brings a sharp, cheesy bite that melts perfectly into the dip. Swap it with dairy-free cheese if needed.
- Monterey Jack Cheese: Adds a creamy, mild contrast to the cheddar. A dairy-free cheese of your choice can be used here too.
- Bacon: The crispy, smoky crumbles add a savory element that takes this dip to the next level.
- Salt and black pepper
See the full recipe card below for exact ingredient amounts and instructions.
How to Make Hot Pepperoncini Cip
Step 1: Preheat the oven to 375F. Combine the cream cheese, sour cream, and mayonnaise in a medium mixing bowl. Mix with a spoon or a hand mixer until smooth and creamy.
Step 2: In a large bowl, stir in the diced pepperoncini, half shredded cheddar cheese, half of the Monterey Jack cheese, chopped green onions, shallots, and seasonings. Stir until everything is evenly mixed.
Step 3: Mix in the crumbled bacon, saving a little for topping if you’d like. Spoon the mixture into an 8×8 baking dish or any oven-safe dish. Spread it evenly with a spatula, then sprinkle the remaining cheese over the top.
Step 4: Bake for 22-25 minutes or until the dip is bubbly and cheese is melted.
Step 5: Remove the dip from the oven. Sprinkle with bacon, chives, more pepperoncins and green onions.
Mac’s Pro Tip
Expert Tips
If you need to make this dip a day or two beforehand, prepare the dip mixture and refrigerate. When ready to serve, bake as directed.
For a spicier dip, you can add a few diced jalapeños or a little bit of red pepper flakes. To mellow the heat, reduce the amount of pepperoncinis.
Serving Tips
Serving this dip warm is key to its ooey-gooey deliciousness! As the shredded cheese melts, it creates a luscious, stretchy topping that is ideal for dipping. However, the cheese may firm up as the dip cools, making it harder to scoop and losing some of that creaminess. To keep your dip party-ready, serve it straight from the oven or slow cooker, or keep it warm with a heating tray or warming plate for an extended serving time.
Storage Tips
As I mentioned above, this dip is best served fresh and warm. However, if you have leftovers you can store them in an airtight container in the fridge for 3 days.
Recipe FAQs
If you don’t eat bacon, you can leave it out or replace it with a plant-based bacon alternative. You could also use roasted and crumbled mushrooms or sun-dried tomatoes.
If your dip turns out watery, the pepperoncinis probably weren’t dry enough. To prevent excess liquid, use a paper towel to pat the diced pepperoncinis dry before mixing them into the dip. This simple step keeps the dip creamy and thick. Give it a good stir or blot the top with a paper towel to remove excess liquid.
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Hot Pepperoncini Dip
Ingredients
- 10 ounces cream cheese softened to room temperature (regular or dairy-free)
- ½ cup sour cream or Greek yogurt or sub dairy-free sour cream
- 2 1/2 tbsp mayonnaise optiona but recommnded for creaminess
- ⅓ cup pepperoncinis diced and dried off (more for garnish)
- 1/4 cup chopped green onions
- 1 small shallot finely chopped
- 1/2 teaspoon garlic powder
- ½ tsp onion powder
- 2 cloves garlic finely minced
- 1 cup shredded cheddar cheese or dairy-free cheese of choice
- ½ cup Monterey Jack cheese or dairy-free cheese of choice
- 4-6 slices bacon cooked and crumbled
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F. Combine the cream cheese, sour cream and mayonnaise in a medium mixing bowl. Use a hand mixer or spoon to blend until smooth and creamy.
- Stir in the diced pepperoncinis, half shredded cheddar cheese, half Monterey Jack cheese, chopped green onions, shallots, and seasonings until evenly mixed.
- Fold in the crumbled bacon, reserving a small amount for topping if desired. Transfer the mixture to an 8×8 baking dish or similar-sized oven-safe dish. Smooth the top with a spatula and add the rest of the cheese on top.
- Bake for 22-25 minutes or until the dip is bubbly and cheese is melted.
- Remove from the oven. Sprinkle with bacon, chives, pepperoncins and green onions. Serve warm with crostini, crackers, or for a low-carb option, fresh veggies.
- Serving Tip 1 : Serving this dip warm is key to its ooey-gooey deliciousness! As the shredded cheese melts, it creates a luscious, stretchy topping that is perfect for dipping. However, the cheese may firm up as the dip cools, making it harder to scoop and losing some of that creaminess. To keep your dip party-ready, serve it straight from the oven or slow cooker, or keep it warm with a heating tray or warming plate for an extended serving time.
Notes
- For a spicier dip, you can add a few diced jalapeños or a little bit of red pepper flakes. To mellow the heat, reduce the amount of pepperoncinis.
- If you need to make this dip a day or two beforehand, prepare the dip mixture and refrigerate. When ready to serve, bake as directed.
- For lower calories use light sour cream and reduced fat cream cheese.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
