Cellphone Chronicles – What I Tried This Week:
In a nut shell: Salty feta and zesty peperoncini peppers give this creamy dip a unique pop of flavor.
Would I Make This Again?
It’s not my favorite dip I’ve ever made. But so many things to love about this. Yes, I’d make it again.
I can’t remember where I found this recipe. But with back yard bbq season upon on this is a great chips and dip recipe to compliment those burgers, ribs or grilled chicken entrees.
Points and Perks
- Perk: Easy to make.
- Perk: I needed a recipe to use those peperoncini peppers in the fridge.
- Perk: Once assembled, this proved to be a great presentation in my lime green Fiesta chip and dip set. Especially with those orange bbq chips.
- Perk: The tart-ish and tangy flavor of this dip really compliments the sweetness of bbq potato chips.
- Point #1: Use a sturdy ripple style potato chip, as this is somewhat of a thick dip. Thin chips will easily break.
- Point #2: I think this would be good with vegetables also. Carrots, cucumbers, snow peas …
- Point #3: Love the drizzle of orange chile oil to finish. It really compliments those orange bbq chips.
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Whipped Feta Dip With Cream Cheese and Peperoncini
Salty feta and zesty peperoncini peppers give this creamy dip a unique pop of flavor.
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Calories: 2305kcal
Ingredients
- 8 ounces feta cheese crumbled
- 8 ounces cream cheese softened
- 1/2 cup mayonnaise
- 1/2 cup peperoncini peppers sliced
- 1/4 cup green onion sliced
- 1/2 teaspoon lemon zest
- black pepper to taste
- barbecue chips thick sliced with ridges are the best
- Chili oil to drizzle
Instructions
- Blend feta cheese, mayonnaise, and cream cheese in a food processor until smooth, scraping down sides of bowl periodically.
- Fold in sliced peperoncini peppers, green onions, lemon zest and black pepper. Transfer to a serving dish and chill dip for at least one hour before serving.
- Drizzle dip with chile oil. Make sure to serve with a sturdy, barbecue chip.
Notes
Tips For Success
- Allow about one hour for the cream cheese to come to room temperature.
- Be sure to use a sturdy “ruffled” style bbq potato chip. Even though this is a cream dip, a thin potato chip will break when dipping.
- Want to make this whipped feta dip even creamier and more special. If you can find a block of creamy Greek feta, by all means give it a try. It’s a higher quality feta cheese than crumbled.
Nutrition
Serving: 2cups | Calories: 2305kcal | Carbohydrates: 27g | Protein: 49g | Fat: 225g | Saturated Fat: 91g | Polyunsaturated Fat: 56g | Monounsaturated Fat: 60g | Trans Fat: 0.2g | Cholesterol: 478mg | Sodium: 4021mg | Potassium: 692mg | Fiber: 3g | Sugar: 11g | Vitamin A: 4536IU | Vitamin C: 57mg | Calcium: 1375mg | Iron: 3mg
Tried this Recipe? Please leave a comment and star rating below. Or tag me on InstagramMention @CookingOnTheRanch or tag #cookingontheranch
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
Susan says
Thank you for the ‘shout out’ Lea Ann! I didn’t realize the recipe is not available on the Food & Wine website any longer. I’ll have to fix my post 🙂 We have yet to have a day where the weather has been nice and that we’ve been available to have a glass of wine outdoors! Can’t wait for those days to come again.
Velva-Evening With A Sandwich says
Lea Ann, I love fresh ripe peaches. They can be so much more than just in desserts. This recipe is proof! I don’t have access to Colorado peaches but the ones coming out of South Carolina are delightful too. Thanks for sharing the inspiration with us.
Velva
Kathy Hill says
Lea Ann, just wanted to say that Aunt Lena’s Autumn Soup is our absolute favorite soup!! She gave me this recipe 50 years ago, after Danny & I were first married, and I’ve been making it ever since! It’s been passed down to our kids as well, and it’s always my go to soup when feeding a crowd. So many different things you can add to it. We love it with frozen corn added when you add the tomatoes, or green beans … can add whatever you have on hand. Anyway, thanks for publishing this … We can wholeheartedly recommend this soup … So delicious!!
Abbe@This is How I Cook says
I love lentils but don’t make them as often as I should! Love this weekly recipe!