When you eat spinach artichoke, something always seems to get in the way. Any guesses? Ok, I’ll tell you: it’s the spinach. It’s fibrous and challenging to scoop up with a chip or crostini. Dips should be easily enjoyed, so if it’s tough to dip into it…we’ve got a problem. The reality is you aren’t eating a spinach artichoke dip to get more greens in, so let’s ditch the spinach for something a bit savorier and spicier: pepperoncinis.

This artichoke pepperoncini dip is a spin on the classic spinach artichoke dip. It’s way more dip-worthy and spices things up, making it a great party snack or watch-party appetizer. The dip is a cross between a creamy spicy queso and the best parts of a spinach artichoke dip.

can of artichokes, garlic, lemon, mozzarella, cream cheese, parmesan

The basics of the dip stay the same: mozzarella and cream cheese are melted down in a saucepan with garlic and artichokes. We add crushed red pepper flakes to guarantee a kick, but you can take them out if you can’t handle the heat. The pepperoncinis come with their own kick. Lemon adds brightness at the end.

chopped artichoke and pepperoncini on a cutting board

Artichoke pepperoncini dip is best served with bread or chips. My favorite way to enjoy it is with freshly crisped crostinis. You can make crostinis by slicing a baguette into rounds, drizzling them with olive oil on a baking sheet, and roasting them in the oven at 400 for about 10 minutes.

Getting your dip into the oven

Artichoke dip is known for being an oven-baked dip with a slight char on the top. Put it under the broiler for a few minutes (3 to 5). Or, bake it for a longer period of time.

The broiler in an oven can be scary. Even as an experienced cook, I’ve burned more things in a broiler than I’d care to admit. To avoid the broiler, put the dip on the highest rack in my oven and bake it at 400 until it’s got a slight char (about 10-15 minutes). You can’t really overheat the dip, but you can burn the top, so whether you bake or broil, keep a watchful eye.

If you don’t have an oven-safe baking dish to serve your dip in, it’s not the end of the world. As long as you serve the dip warm, it will be good.

Print Recipe

Artichoke Pepperoncini Dip

A spicy spin on warm spinach artichoke dip

Course: Appetizer

Cuisine: American

Keyword: artichoke, dip, dips

Ingredients

2 garlic cloves minced
1 14 oz can artichoke hearts
1/2 cup chopped pepperoncinis 8-10 peppers
2 tbsp olive oil
1/4 tsp crushed red pepper flakes
8 oz cream cheese
6 oz fresh mozzarella
1/4 cup freshly grated parmesan
1/2 lemon
kosher salt to taste

Instructions

Mince 2 garlic cloves and set aside
Drain 1 14 oz can artichoke hearts and roughly chop into smaller pieces.
Cut the tops of about 8-10 pepperoncinis until you have about 1/2 cup chopped pepperoncinis.
In a small saucepan, heat 2 tbsp olive oil over medium heat. Add minced garlic cloves and 1/4 tsp crushed red pepper flakes. Stir for about a minute until fragrant.
Add chopped artichoke hearts and pepperoncinis to the saucepan, stirring and coating with olive oil and garlic mixture. Cook for a few minutes.
Meanwhile, chop 8 oz cream cheese and 6 oz fresh mozzarella into small pieces to make melting easier.
Add chopped cream cheese and mozzarella to the saucepan and melt. Stirring will help it melt faster, but it should take about 5 to 10 minutes.
Once the cheese has melted, add in 1/4 cup freshly grated parmesan and stir.
Squeeze in the juice of 1/2 lemon and add kosher salt to taste. Because the pepperoncinis are pickled, they will naturally have salt so make sure to actually taste it.
You can enjoy your dip as is or transfer it to an oven-safe baking dish to char the top.
Transfer the dip to your baking dish and put the dish on a sheet pan to easily take it in and out of the oven and catch any messes.
Broil for 3-5 minutes or bake on the top rack at 400 for about 10-15 minutes.
Carefully take it out of the oven and enjoy with crostinis or chips.