Pepperoncini Dip
Pepperoncini Dip is a salty, briny mix of cream cheese, feta cheese, garlic, olive oil, Greek yogurt, and of course, pepperoncini. This dip is creamy, tangy, and perfect for parties, gatherings, or just a simple snack at home.
When John and I were dating, some of the first snacks we made together were dip recipes. I made my Rotel recipe, he made his homemade cheese sauce, and then we branched out to key lime dip and white chocolate raspberry cheesecake dip.
Whether it’s savory or sweet, homemade dips are some of our favorite snacks to share. This pepperoncini dip is one our favorites! It’s salty from the feta, briny from the pepperoncini, and creamy from the yogurt and cream cheese.
If you like jarred pepperoncini and feta cheese, you’re going to love this recipe!
What We Love About This Pepperoncini Dip
This cream cheese dip is easy to make and perfect for sharing! But those aren’t the only reasons why we love it so much. Here are some others:
- Simple Ingredients: Our dip uses a handful of easy to find ingredients.
- It Takes Less Than 5 Minutes: After the cheese is nice and soft, it takes less than 5 minutes to whip everything together in a food processor.
- Various Serving Options: Serve it with crackers, chips, or fresh veggies.
How to Make Pepperoncini Dip
- Add the cream cheese, feta, yogurt, garlic, olive oil, and juice from the jar of pepperoncini to a food processor. Pulse until smooth.
- Stir in the sliced pepperoncini and transfer to a serving bowl.
- Top with a drizzle of olive oil, chopped green onions, cracked black pepper, and extra pepperoncini. Serve immediately!
Pepperoncini Dip Tips
- Make sure the cream cheese is softened, so it’s easy to blend with the other ingredients.
- If the dip isn’t creamy enough, add extra yogurt or olive oil a little at a time until it smooths out.
- This dip makes an excellent sandwich spread! Try it on your favorite sub or our Italian sausage and peppers sandwich.
- If you don’t have a food processor, use an electric mixer instead.
- Stir the sliced pepperoncini directly into the dip or pulse them in so they’re chopped. Either works!
Storage
Pepperoncini dip is best just after it’s made. But, if you have leftovers, store them in the fridge in an airtight container for up to 3 days.
When the dip gets stored in the fridge, it will firm up. Leave it out for 30 minutes or so to soften before serving. To “fluff” it back up, place it back into the food processor with a bit of olive oil.
Ingredients
- 8 ounces block-style cream cheese, softened
- 8 ounces block-style feta cheese
- 2 tablespoons plain Greek yogurt
- 2 to 4 tablespoons olive oil
- 1 tablespoon juice from the pepperoncini jar
- 1 small garlic clove
- ½ cup sliced pepperoncini
- Chopped chives or scallions, for garnish
- Olive oil, for garnish
Instructions
- Add the cream cheese, feta, yogurt, olive oil, juice from the jar of pepperoncini, and garlic to a food processor. Pulse until smooth.8 ounces block-style cream cheese8 ounces block-style feta cheese2 tablespoons plain Greek yogurt2 to 4 tablespoons olive oil1 tablespoon juice from the pepperoncini jar1 small garlic clove
- Stir in the sliced pepperoncini and transfer to a serving bowl.½ cup sliced pepperoncini
- Top with a drizzle of olive oil, chopped green onions, cracked black pepper, and extra pepperoncini. Serve immediately!
- Scroll up and see the post for tips and storage information.
Thank you for the recipes. I will use some of them for my next social family gather.
You’re welcome Hazel! Thank you for commenting and rating the recipe card. Have a lovely day 🙂