Рецепт Peperoncini Pepper Dip
Peperoncini Pepper Dip
By Eliot, on February 14th, 2014
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.
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. :)
U R 2 CUTE
Serve with crackers, veggies, or very unhealthy (but delicious) ridged potato chips. (This dip is pretty tasty with Fritos as well.) :)
BFF
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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