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This Pepperoncini Dip recipe is creamy, tangy, slightly spicy, and made with a handful of simple ingredients. Enjoyed cold, it comes together in minutes and is best served with homemade bagel chips, crackers, or even fresh vegetables. Quick and easy, this dip is the perfect family-friendly appetizer or snack for game days, holidays, and backyard barbecues!
This easy pepperoncini dip is my go-to for parties and potlucks. My friends and family have come to expect it, and given that this entire dish is ready in just 25 minutes, I'm more than happy to oblige. The flavor is spicy with a unique tang, but it is super tasty. I pair it with my Homemade Bagel Chips for dipping, providing a crispy, chewy contrast that's to die for.
I like to serve this dip alongside Baked Mac and Cheese Bites, Italian Beef Sandwiches, and Parmesan Bread Bites for a fun appetizer platter!
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Notes about the Ingredients
- Cream Cheese - I highly recommend using block cream cheese instead of cream cheese from a tub, finding it provides a thicker, creamier texture. I like to let it come to room temperature for easy mixing. I've also used whipped cream cheese and Greek yogurt. Both work well, but the dip turns out a little looser.
- Pepperoncini Peppers - I use pre-sliced pepperoncini peppers to reduce prep time. However, if I can't find them, I just slice them myself.
- Bagels - I prefer using plain bagels for these bagel chips. For extra flavor and texture, try onion or everything bagels instead.
Amanda's Secret Tip
Pepperoncini peppers have a fairly mild heat. So, I often like to add a dash of extra pepperoncini juice, diced jalapeños, or red pepper flakes for a bit of spice.
Want the quick version? Jump to the recipe card below. Or, keep reading for a detailed, step-by-step guide.
How to Make Pepperoncini Dip and Homemade Bagel Chips
Prepare the bagel chips - Follow the recipe instructions to season and bake the homemade bagel chips.
Combine - Add all the dip ingredients to a large serving bowl, and mix until smooth. No food processor required! Adjust the ingredients to taste.
Chill - Transfer the dip to the fridge to chill before serving.
Enjoy - Served cold with bagel chips, pita chips, tortilla chips, crackers, or fresh veggies like celery, carrots, bell pepper, or broccoli. I sometimes like to use the dip as a creamy base and add a sprinkle of crumbled feta cheese, blue cheese, chives, or fresh parsley for a little extra flavor, too!
Glossary
If you don't recognize a tool or skill I mentioned, you can look it up in my Glossary of Cooking Terms and Definitions for more information!
Make Ahead and Storage Options
I like to make an extra-large batch of pepperoncini dip to use as a condiment with wraps or with protein sources like Crispy Garlic Parmesan Chicken Wings. Stored in an airtight container, it keeps fresh in the refrigerator for up to 3-5 days.
More Easy Dip Recipes
If you loved this recipe for Pepperoncini Dip, check out these other easy dip recipes that I know you will also love.
- Whipped Ricotta - A creamy spread infused with lemon, creating a bright, citrusy, tangy flavor that's impossible to resist.
- Baked Pepperoni Pizza Dip - Enjoy all the flavors of your favorite food in the convenience of a quick dip.
- Buffalo Chicken Dip - A classic recipe loaded with savory, tangy flavors.
- Homemade Cannoli Filling - A four-ingredient dessert dip that's sweet, citrusy, and delectably creamy.
Recipe
Pepperoncini Dip with Bagel Chips
Video
Ingredients
Pepperoncini Dip
- 8 ounces cream cheese, softened
- ⅓ cup sliced pepperoncini peppers
- 2 Tablespoons pepperoncini juice, from jar
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- salt & pepper, to taste
Bagel Chips
- 3 large plain bagels
- 2 Tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ¼ teaspoon kosher salt
Instructions
Pepperoncini Dip
- In a mixing bowl, mix together the softened cream cheese, pepperoncini peppers with juice, garlic powder, and dried oregano. Season the dip with salt and pepper.
- Transfer to a serving container and chill while the bagel chips are prepared.
Bagel Chips
- Preheat oven to 350°F and line a sheet pan with parchment paper or foil.
- Split the bagels in half and slice each half into 1" wedges. Mix the bagel pieces with the olive oil, garlic powder, dried oregano, and salt. Toss to coat.
- Spread the seasoned bagel pieces on the prepared sheet pan, bake for approximately 15 minutes, tossing halfway through cooking time.
- Cool bagel chips completely and serve with the chilled dip.
Notes
- Bagels - Use onion or everything bagels instead of plain.
- More Spice - Add ½ teaspoon of crushed red pepper flakes.
- Other Accompaniments - Serve the pepperoncini dip with fresh vegetables or crackers instead of the homemade bagel chips.
- Storage - Store the dip in an airtight container in the refrigerator for 3-5 days. Bagel chips should be stored at room temperature in an airtight container for 1-2 days.
Janis
I made this with pickled jalapeños and some chives from my garden, it’s so simple and delicious!
Amanda Scarlati
That sounds delicious Janis, I'm going to have to try that!
Mimi Rippee
Question: Are you using pickled pepperoncini? Or fresh? I have pepperoncini chile peppers growing in my garden, so I’m really excited about this recipe!
Amanda
Oh how fun! I love that. These are pickled pepperoncini - but you could certainly pickle your garden peppers and use them!