Three-Cheese Pepperoncini Dip


Skinny Dips

Published by Chronicle

This image courtesy of Joseph DeLeo

Make this dip for a potluck or a casual event-backyard party, tailgating party, sports get-together-where there is a lot of grazing rather than an appetizer course followed by a main-course meal. I say that because this dip, though still light, is boldly flavored and filling. It’s a no-brainer to pair this cheesy, spicy concoction with baked potato chips or a selection of crisp veggies, but the dip is creamy deliciousness when the dunkers include roasted fingerling potatoes.

NotesDip Do-Ahead: This dip can be prepared up to 2 days in advance. Cover and refrigerate. Remove from the refrigerator 30 minutes before serving.



Total Timeunder 15 minutes

Make Ahead RecipeYes

OccasionCocktail Party, Family Get-together, game day

Recipe Courseantipasto/mezze, snack

Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian

Equipmentfood processor


Taste and Texturecheesy, creamy, garlicky, hot & spicy

Type of Dishdip/spread


  • ½ cup (120 ml) reduced-fat sour cream
  • 2 oz (72g) low-fat cream cheese (bar style), at room temperature
  • 1 container (16 oz/455g) reduced-fat cottage cheese
  • ½ cup (60g) drained, stemmed, and finely chopped pepperoncini
  • 2 tbsp minced fresh flat-leaf parsley
  • Grated zest of ½ lemon
  • ½ tsp garlic powder
  • ½ tsp kosher or sea salt
  • Roasted fingerling potatoes, baked pita chips, crudités, baked potato chips


  1. In the work bowl of a food processor fitted with the metal blade, process the sour cream and cream cheese until smooth. Scrape down the sides of the bowl once or twice until thoroughly combined. Add the cottage cheese, pepperoncini, parsley, lemon zest, garlic powder and salt. Pulse several times to combine. The dip should be chunky, not smooth. Taste and adjust the seasoning. Transfer to a serving bowl and serve immediately.


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