Pepperoncini Cream Cheese Dip Food

BAKED CHEESE AND PEPPERONCINI DIP

Steps:

• Heat oven to 350°F.
• Mix cheese spread, cream cheese, peppers, 1/2 cup cheddar and 2 Tbsp. onions until blended.
• Spread onto bottom of 9-inch pie plate sprayed with cooking spray.
• Bake 20 min. Top with remaining cheddar; bake 5 min. or until melted.
• Sprinkle with remaining onions.

STUFFED PEPPERONCINI

Steps:

• In a large skillet, cook bacon over medium heat until bacon is browned. Move bacon to paper towels. Keep bacon drippings.
• In drippings, cook shallots and red pepper over medium heat until vegetables are tender. Cook about 5 minutes. Remove skillet from heat and let cool for 20 minutes.
• In a small bowl, beat cream cheese and milk with an electric mixer at medium speed until smooth. Stir bacon and shallot into the mixture.
• Spoon cream cheese mixture into a heavy weight plastic bag. Cut a small hole in one corner to squeeze the filling from. With small knife, cut a slit lengthwise into each pepper. Do not cut the whole way through the pepper. By squeezing the bag, pipe cream cheese mixture into peppers. Cover and refrigerate for at least 1 hour, up to one day.

BAKED THREE-CHEESE ONION DIP WITH CHIVE AND PEPPERONCINI

Steps:

• Preheat oven to 375°. Heat oil in a medium skillet over medium. Cook onion, stirring occasionally, until golden brown and softened, 8-10 minutes; season with salt. Let cool.
• Pulse cream cheese and mayonnaise in a food processor until smooth.
• Toss cornstarch, 3/4 cup cheddar, and 1/4 cup Monterey Jack in a medium bowl to coat cheese. Mix in cream cheese mixture and cooked onion; season with salt and pepper. Scrape into a 1-qt. baking dish and top with remaining cheddar and Monterey Jack. Bake dip until golden and bubbling, 20-25 minutes. Let dip cool 5 minutes, then top with chives and peperoncini. Serve with crackers.

THREE CHEESE PEPPERONCINI SPREAD

Steps:

• 1. Make sure cream cheese is softened.
• 2. Place all ingredients in a food processor.
• 3. Pulse to combine. It's better to have this a little chunky instead of a smooth puree.
• 4. This can be eaten immediately but it will be better if allowed to sit for a while or refrigerated overnight. Serve with pita crisps, crackers or any sturdy bread or toast.

SALAMI, CREAM CHEESE, AND PEPPERONCINI ROLL-UPS

Steps:

• Spread about 1 1/2 teaspoon softened cream cheese over a slice of salami; top with 1 to 3 slices of pepperoncini pepper. Roll the salami around the cheese and pepper; secure with toothpick. Repeat with remaining ingredients; serve immediately.

STUFFED PEPPERONCINIS

Steps:

• In a food processor, combine the first nine ingredients; cover and process until finely chopped. , Cut off the stem end of each pepperoncini; remove seeds. Pipe or stuff pepperoncinis with cheese mixture. Dip exposed end into additional Parmesan cheese. Cover and refrigerate until serving.

THREE-CHEESE PEPPERONCINI SPREAD

Steps:

• Place first 8 ingredients in a food processor; if desired, add pepper flakes. Pulse just until combined (do not process until smooth)., Remove to a bowl; refrigerate, covered, at least 1 hour. Serve with crackers.

PEPPERONCINI-CREAM CHEESE DIP

Steps:

• Position knife blade in food processor bowl; add first 3 ingredients.
• Pulse several times or until smooth.
• Stir in sour cream. Cover and chill until ready to serve. Serve with crackers.

CHEESY PEPPERONI DIP

Steps:

• Soften the cream cheese for 30 minutes on the countertop for easy combining.
• While the cream cheese softens, prep your ingredients. Shred the cheese, slice the pepperoni into smaller bite-sized pieces so it's easier to eat.
• Preheat oven to 350°F. Get out your 9" pie plate (or your glass Pyrex dish) and spray with nonstick cooking spray. Set aside.
• Using a hand mixer, whip the cream cheese, sour cream, oregano and Italian seasoning together.
• Spread the cream cheese on the bottom of your pie plate using a rubber spatula.
• Ladle on the pizza sauce evenly over the cream cheese, and spread.
• Sprinkle about half of the pepperoni over the top of the cream cheese and sauce.
• Combine the mozzarella and cheddar cheeses and sprinkle them over the pepperoni to create the next layer.
• Place the remaining pepperoni pieces on the top of the cheese. You could leave some whole pepperonis on top of the dip for visual effect, but I left them off mine since our pepperoni was really large.
• Bake for 20-25 minutes until cheese is bubbly, and the pepperoni is cooked.
• Serve immediately with bread, chips, veggie slices or breadsticks, and enjoy.

PEPPERONCINI-CHEESE DIP

Steps:

• Combine first 3 ingredients in a blender & pulse until smooth.
• Place into a bowl & add chopped peppers, parmesan cheese and garlic powder.
• For added color, use a drop or two of green food coloring or add some chopped black olives.
• Chill and enjoy.

THREE CHEESE AND PEPPERONCINI DIP RECIPE

Steps:

• mix all ingredients except chives and crackers. Top with chives for garnish. Refridgerate for an hour or more. Serve with crackers