Pepperoncini Spread Food

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 SPREAD

Steps:

• Cover tomato halves with boiling water; let stand 5 minutes. Drain and chop. Place sour cream, milk, cheese and pepperoncini in blender or food processor. Cover and blend 1 minute, stopping occasionally to scrape sides. Blend 1 minute longer or until smooth. Place in small bowl; stir in tomato and olives.

PEPPERONCINI SPREAD

Steps:

• Mix cheeses and garlic powder in medium bowl until well blended.
• Add peppers and tomatoes; mix well. Cover.
• Refrigerate several hours or until chilled. Serve as a spread with toasted bread cutouts.

25 BEST PEPPERONCINI PEPPER RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

PRESSED PICNIC SANDWICH WITH ROASTED RED PEPPER AND PEPPERONCINI SPREAD

Steps:

• For the spread: Combine the mayonnaise, roasted red peppers, lemon juice, pepperoncini and garlic in a small mixing bowl and whisk until combined. Season the spread with salt and pepper and set aside. For the sandwich: Scoop out the center of each bread half, creating a hollow space for all the ingredients. Spread the herbed goat cheese on both sides of the bread and then add the roasted red pepper and pepperoncini spread. On the bottom half of the bread, lay the slices of prosciutto, salami and top with the artichokes. Top with the arugula, drizzle with balsamic vinegar and season with salt and pepper. Place the top half of the bread on top and wrap tightly in plastic wrap. Place the sandwich on a baking sheet and top with another baking sheet. Place a heavy pan (like cast iron) on the top baking sheet and store in the refrigerator, for at least 4 hours and up to overnight to allow the flavors to marry together. (If you can't fit 2 sheet trays in your refrigerator, just use the heaviest pan you have.) To serve, unwrap the sandwich and slice into 8 to 10 individual servings.;

GIARDINIERA SPREAD

Steps:

• Remove stem from pepperoncini and place all ingredients in a food processor or blender.
• Process till a nice paste.
• Taste to season with salt and pepper.
• Spread on your favorite hero sandwich.

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.

ARTICHOKE PEPPERONCINI SANDWICH SPREAD

Steps:

• Blend together in food processor until spreadable, but not smooth.

PICNIC SANDWICH W/ ROASTED RED PEPPER PEPPERONCINI SPREAD

Steps:

• For the spread:.
• Combine the mayonnaise, roasted red peppers, lemon juice, pepperoncini and garlic in a small mixing bowl and whisk until combined. Season the spread with salt and pepper and set aside.
• For the sandwich:.
• Scoop out the center of each bread half, creating a hollow space for all the ingredients. Spread the herbed goat cheese on both sides of the bread and then add the roasted red pepper and pepperoncini spread. On the bottom half of the bread, lay the slices of prosciutto, salami and top with the artichokes. Top with the arugula, drizzle with balsamic vinegar and season with salt and pepper. Place the top half of the bread on top and wrap tightly in plastic wrap. Place the sandwich on a baking sheet and top with another baking sheet. Place a heavy pan (like cast iron) on the top baking sheet and store in the refrigerator, for at least 4 hours and up to overnight to allow the flavors to marry together. (If you can't fit 2 sheet trays in your refrigerator, just use the heaviest pan you have.).
• To serve, unwrap the sandwich and slice into 8 to 10 individual servings.