My mom gave me this Pepperoncini Dip recipe years ago after she came back from visiting the Windy City. There, she ate at one of the museums (she doesn’t remember which one) and they served a pepperoncini dip with their bread. My mom fell in love with it and when she got home decided to deconstruct, then construct the recipe (it’s one of her many culinary talents). Once she was happy with it, she gave me a call; sharing runs in the family. 🙂
The first time I made this recipe, it was love at first bite. Since then, I have made this pepperoncini dip countless times for small family dinners and larger friends and family gatherings and every time it’s a huge hit. It adds a new dimension to my appetizer and cheese plates. I posted one of my other favorite dips earlier – the clam dip recipe. This pepperoncini dips shares one thing in common with the clam dip (besides being delicious) – the ingredients are simple, yet powerful and actually surprise people by the amount of flavor they hold. Pepperoncinis are a wonderful pepper because they are strong but not overwhelming and have a very distinct taste. And adding parmesan, garlic and olive oil enhances the flavor (of course) of the pepperoncini by elevating it to so much more than just a pepper.
The best part about making this pepperoncini dip (other than eating it) is it is all done in a food processor. Throw all the ingredients and zoom, zoom, zoom. I can’t express to you enough how I feel about my Cuisinart food processor. (That’s a link to the one that I have used for years.) I love it so much I actually own 3 different sizes. From the mini prep to the 7 cup to the 14 cup, no matter what the kitchen task, the Cuisinart is there to help make my life easier. Thank you Cuisinart!
If you have the time, whip up some pepperoncini dip. Iit may take you a total of 5 minutes! Refrigerate it, serve it or eat it out of the Cuisinart bowl with a cracker or crostini. I used it on top off some sunny side up eggs and it was delicious. You can also use it on sandwiches in place of a condiment – yum. After filming the video my husband and I consumed the entire bowl and I am not even embarrassed to disclose this in public! It’s that addictive. I also added red pepper flakes to the recipe, but the base recipe doesn’t call for them. If you add your own flare to it, I want to know. Remember, I like sharing, so make it, pass it on and and let me know all about it, pleassssee….
2 cups pepperoncini
½ cup parmesan cheese, grated
1 garlic clove
1 tsp crushed red pepper flakes (optional)
¼ -½ cup olive oil
In a food processor, combine pepperoncini (if using whole, remove the stems, discard), parmesan cheese. red pepper flakes, garlic, olive oil and salt and pepper. Puree until desired consistency is reached. Serve with crackers or crostini.
Tools of the Trade
I always like to let you know what tools I am using. I have used just about everything between home and work and have put it through some trials. Pepperoncini dip is an easy one – pretty much the only thing the food processor. I have 3 Cuisinart food processors – different sizes – but mostly use my 7 cup and my 14 cup. In this video I used the 14 cup but if you want to make less you can make a smaller one. These are both pretty bulletproof. I have a commercial food processor at my commercial kitchen – 7 quart (not cup) – and I still prefer my Cuisinart.