Shishito Pepper Cheese Dip is an easy appetizer with blistered shishito peppers, two kinds of cheese, and simple seasonings. Serve with chips, crackers, or sliced baguette.
Easy Appetizer Recipe
I like this recipe because it’s simple to make and easy to adjust depending on how many people you’re feeding. It’s the kind of appetizer or snack you can pull together without too much planning, but still feels special.
Shishito peppers are a solid choice when you want a bold pepper flavor without going full-on spicy. Roasting brings out their smoky, slightly sweet side, and every once in a while, one will surprise you with a little extra kick.
The dip comes together quickly—roast the peppers, chop them, stir everything into a bowl, and bake. You can prep it earlier in the day and pop it in the oven when you’re ready, which is especially nice when you’ve got other things going on in the kitchen.
Ingredients for Shishito Pepper Cheese Dip
You will need the following:
- Shishito Peppers – Look for bright, glossy peppers that feel firm to the touch. Roast an extra one or two to chop or leave whole for garnish
- Olive Oil – Just enough to coat the peppers before roasting. This helps them blister and char nicely in the oven.
- Cream Cheese– Set out to come to room temperature before making the dip so it blends smoothly.
- Mayonnaise – Helps the dip stay creamy without separating.
- Sharp Cheddar Cheese – The flavor of sharp cheddar pairs well with the smoky pepper. Regular cheddar, Monterey Jack, or pepperjack cheese are good alternatives. Reserve a little extra for topping.
- Kosher Salt + Ground Black Pepper – Just a little of each to round out the flavors.
How to Make Shishito Pepper Cheese Dip
STEP ONE: Prep. Preheat the oven to 425°F. Line a baking sheet with foil.
STEP TWO: Roast the Shishito Peppers. Toss the peppers with olive oil and arrange in a single layer. Roast for 10–12 minutes, flipping halfway through, until blistered and lightly charred in spots. Let cool slightly, then remove the stems and finely chop. You should have about 1/4 cup chopped peppers. Set any extra aside for garnish.
STEP THREE: Lower the Heat. Reduce the oven temperature to 350°F.
STEP FOUR: Mix the Dip. In a medium bowl, stir together the softened cream cheese, mayo, cheddar, salt, and pepper until smooth. Fold in the chopped peppers. Adjust seasoning to taste.
STEP FIVE: Assemble. Transfer the mixture to a small baking dish and smooth the top. Sprinkle the remaining 1 tablespoon of cheddar over the surface.
STEP SIX: Bake. Bake uncovered for 10 minutes, until the dip is hot and the cheese is melted and slightly golden around the edges.
STEP SEVEN: Finish and Serve. Top with the reserved whole or chopped roasted peppers and serve warm.
Make It Vegan 🌱
- For a plant-based dip, use dairy-free cream cheese, mayonnaise, and cheddar-style cheese.
Make-Ahead Tips
- Roast and chop the peppers up to a day in advance. The entire dip can be assembled the night before—just cover and refrigerate. Let it sit at room temperature for 20–30 minutes before baking, or add a few minutes to the oven time if baking straight from the refrigerator.
Storage and Reheating
- Store leftover dip in an airtight container in the refrigerator. Reheat gently in the microwave in 30-second intervals or warm in a 300°F oven until heated through.
More Easy Dip Recipes You’ll Love!
- Red Onion Dip
- Jalapeno Pepper Dip
- Green Chile Artichoke Dip
- Rosemary Goat Cheese Dip
- Broccoli Cheese Dip
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Shishito Pepper Cheese Dip Recipe
Ingredients
- 8-10 whole shishito peppers plus 1-2 extra to be left whole or chopped for garnish
- 1/2 cup cream cheese softened
- 1/2 cup mayonnaise
- 1/2 cup shredded sharp cheddar cheese plus 1 tablespoon for topping
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon olive oil
Instructions
- reheat the oven to 425°F. Line a baking sheet with foil.
- Toss the peppers with olive oil and arrange in a single layer. Roast for 10–12 minutes, flipping halfway through, until blistered and lightly charred in spots. Let cool slightly, then remove the stems and finely chop. You should have about 1/4 cup chopped peppers. Set any extra aside for garnish.
- Reduce the oven temperature to 350°F.
- In a medium bowl, stir together the softened cream cheese, mayo, cheddar, salt, and pepper until smooth. Fold in the chopped peppers. Adjust seasoning to taste.
- Transfer the mixture to a small baking dish and smooth the top. Sprinkle the remaining 1 tablespoon of cheddar over the surface.
- Bake uncovered for 10 minutes, until the dip is hot and the cheese is melted and slightly golden around the edges.
- Finish and Serve. Top with the reserved whole or chopped roasted peppers and serve warm.
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