Peperoncini Pepper Dip

What screams Valentine’s Day?   Chocolates, truffles, candied hearts, pickle dip.   Pickle dip?   Yes, only here at EE would be be celebrating Heart’s and Flower’s Day with a piquant and tart recipe.

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I have seen some delicious looking pickle dips making the rounds recently.   You can find some of them here, here, and here.

I wanted to jump on the band wagon and play around with this idea a bit.   I planned  to do an appetizer spread for The Hubs to celebrate Valentine’s Day.   We love us some peppers so I thought an adaptation would be appropriate.

Peperoncini Pepper Dip
based on JASON ASHLEY’S DILL PICKLE DIP (Tulsa World, January 30, 2014)

1 (8 oz.) pkg. 1/3 less fat cream cheese
1/4 c. pickled sliced peperoncini peppers, chopped
3 T. pickling  juice (from jarred peppers)
1 dash white pepper
1 dash cayenne
1/2 t. dried dill weed

Mix all ingredients in a bowl with a hand-held mixer or stand mixer.   Place in serving bowl, cover with plastic wrap, and refrigerate for at least one hour.  Garnish with more peppers.

Note:   For more heat, use a hotter variety of peppers.   This would also be great using herbed olives in place of the peppers and throwing in some fresh herbs like thyme and rosemary.   (Notice that I included a “hand-held mixer” here.   I recently was made aware that a major pet peeve of some foodies was when recipes called for a stand mixer only.  🙂

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Serve with crackers, veggies, or very unhealthy (but delicious) ridged potato chips.  (This dip is pretty tasty with Fritos  as well.)  🙂

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Happy Valentine’s Day.


This Valentine’s Day card is from Happy First.   I love their products.  Please check them out.  Buy something for your sweetie.

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