Three-Cheese Pepperoncini Dip
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
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
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.
2010 Diane Morgan