RECIPE FOR PEPPERONCINI RECIPES

Name: Baked Three-Cheese Onion Dip with Chive and Pepperoncini
Yield: 8 servings
Ingredients: 2 tablespoons vegetable oil; 1 medium onion, finely chopped; Kosher salt; 8 ounces cream cheese, room temperature; 1/2 cup mayonnaise; 2 teaspoons cornstarch; 4 ounces sharp white cheddar, coarsely grated (about 1 cup), divided; 2 ounces Monterey Jack, coarsely grated (about 1/2 cup), divided; Freshly ground black pepper; 2 tablespoons finely chopped chives; 2 tablespoons finely chopped pepperoncini; Crackers and/or tortilla chips (for serving)

BAKED THREE-CHEESE ONION DIP WITH CHIVE AND PEPPERONCINI ...

Baked Three-Cheese Onion Dip with Chive and Pepperoncini ... image

When great dips get together, it’s magic. This recipe boasts all the beauty of a creamy onion dip with the irresistible appeal of queso.

Provided by Andy Baraghani

Yield 8 servings

Number Of Ingredients 12

Ingredients

2 tablespoons vegetable oil
1 medium onion, finely chopped
Kosher salt
8 ounces cream cheese, room temperature
1/2 cup mayonnaise
2 teaspoons cornstarch
4 ounces sharp white cheddar, coarsely grated (about 1 cup), divided
2 ounces Monterey Jack, coarsely grated (about 1/2 cup), divided
Freshly ground black pepper
2 tablespoons finely chopped chives
2 tablespoons finely chopped pepperoncini
Crackers and/or tortilla chips (for serving)

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 pepperoncini. Serve with crackers.

MUFFULETTA DIP RECIPE | MYRECIPES

Muffuletta Dip Recipe | MyRecipes image

We could call this Saints Dip for last year's Super Bowl winners! Parmesan cheese helps hold ingredients together. You can also serve this versatile recipe with crackers over a block of cream cheese or toss leftovers in a Caesar salad.

Provided by Recipe inspired by Kelli Tuttle, Drummond, Wisconsin

Total Time 1 hours 10 minutes

Yield Makes about 4 cups

Number Of Ingredients 11

Ingredients

1 cup Italian olive salad, drained
1 cup diced salami (about 4 oz.)
¼ cup grated Parmesan cheese
¼ cup chopped pepperoncini salad peppers
1 (2 1/4-oz.) can sliced black olives, drained
4 ounces provolone cheese, diced
1 celery rib, finely chopped
½ red bell pepper, chopped
1 tablespoon olive oil
¼ cup chopped fresh parsley
Serve with: French bread crostini

Steps:

Stir together first 9 ingredients. Cover and chill 1 to 24 hours before serving. Stir in parsley just before serving. Serve with French bread crostini. Store leftovers in refrigerator up to 5 days.
Note: We tested with Boscoli Italian Olive Salad.

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