Three-Cheese Pepperoncini Spread
Published
Published
Made with cream cheese, blue cheese, and feta cheese, this Three-Cheese Pepperoncini Spread is loaded with complex, but well balanced flavor. It’s tangy, sharp, and salty with mild heat from the pepperoncini and red pepper flakes. It’s perfect with crackers, crostini, and veggies!
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I think pepperoncini peppers are very underutilized. They add a pop of color and zing to dishes, without making them spicy like some other peppers. They’re a staple in Mississippi pot roast, and I love adding them to my olive salad. In this pepperoncini spread recipe, though, they’re the star ingredient and not just a supporting flavor. They’re roughly chopped and blended with three different types of cheese. The juice is used to thin the mixture a bit, which ensures that there’s tangy pepperoncini flavor in every bite!
Helpful Tips & Variations
- Use softened cream cheese. It’s much easier to mix with the other ingredients, even using a food processor, and helps avoid lumps of cream cheese in the dip.
- Adjust the texture. I like my pepperoncini spread to have some texture, so I pulse the ingredients until just combined. For a smoother texture, keep pulsing until the spread is creamy and smooth.
- Make it spicy. Pepperoncini peppers are not spicy, they’re very mild and tangy. To add more heat to this dip, increase the amount of crushed red peppers or add a splash of hot sauce.
- Use crumbled cheese. Don’t try to replace the crumbled blue cheese with bottled blue cheese dressing. It won’t offer the same flavor or texture.
- Chill before serving. I recommend making this spread at least an hour in advance. It tastes so much better once the flavors have had time to really blend together.
Three-Cheese Pepperoncini Spread
Ingredients
- 1 8-ounce package cream cheese, , cubed and softened
- 1 cup crumbled feta cheese
- 1/2 cup crumbled blue cheese
- 1/2 cup coarsely chopped pepperoncini peppers
- 1 tablespoon juice from pepperoncini peppers
- 3 tablespoons olive oil
- 1 small garlic clove, , minced
- 1/2 teaspoon pepper
- 1/4 teaspoon crushed red pepper flakes
Instructions
- Place all the ingredients in the bowl of a food processor.
- Pulse just until just combined (you can process until completely smooth, I just prefer to have some texture.)
- Transfer to a bowl. Cover and refrigerate at least 1 hour.
- Serve with crackers and veggie sticks or on top of a burger.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
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Ways To Use Pepperoncini Spread
I like to offer this three-cheese pepperoncini spread with a variety of options. It’s wonderful spread on crackers, like Ritz crackers or multi-grain crackers, as well as on crostini. I also use it as a dip for carrots, celery, bell peppers, or cucumber slices for a low-carb option. Or try it topped on a burger!
Proper Storage
Store leftover three-cheese pepperoncini spread in an airtight container in the fridge for 3-4 days. Let it sit on the counter for 20 minutes or so to warm up a bit before spreading again.
More Dips & Spreads To Try
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