Three Cheese Pepperoncini Dip Recipe

Soften and measure

Remove the 8 oz block of cream cheese from the refrigerator at least 30 minutes before starting so it softens. Preheat oven to 350°F (175°C) if you plan to bake the dip slightly to melt cheeses (optional).

In a medium mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, and the optional additional 1/2 cup cream cheese if using. Use a sturdy spatula or an electric mixer on low to beat until smooth and homogenous, about 1–2 minutes.

Add the shredded mozzarella, shredded sharp cheddar, and grated Parmesan to the cream cheese mixture. Fold gently with a spatula until evenly distributed. Reserve about 1/4 cup of the shredded cheddar for topping if you plan to bake or broil the dip for a melty finish.

Stir in the chopped pepperoncini peppers, 2 tablespoons pepperoncini juice, minced garlic, and sliced green onions. Mix until peppers and aromatics are evenly incorporated.

Season the mixture with kosher salt, freshly ground black pepper, and smoked paprika (if using). Taste and adjust salt or pepper as needed.

Option A — Warm baked dip (recommended for melty texture)

Transfer the dip mixture to a shallow 1-quart ovenproof baking dish or skillet, smoothing the top. Sprinkle the reserved 1/4 cup cheddar evenly over the top. Bake at 350°F (175°C) for 18–22 minutes, until the dip is bubbling around the edges and cheese on top is melted. For a lightly browned top, broil 1–2 minutes while watching closely.

Option B — Chilled dip (no-bake)

If you prefer a chilled dip, cover the bowl and refrigerate at least 1 hour to let flavors meld. Transfer to a serving bowl and, if desired, sprinkle reserved cheddar on top (it will not be melted).

Remove the baked dip from the oven and let rest for 3–5 minutes. Sprinkle with chopped fresh parsley and additional sliced pepperoncini if desired.

Serve the dip warm with pita chips on the side. If serving chilled, bring to room temperature for 10 minutes before serving for easier scooping.

Store leftovers covered in the refrigerator for up to 3 days. Reheat baked dip in a 325°F oven until warmed through, about 10–12 minutes, or microwave in short intervals stirring between.