Shishito Pepper Cheese Dip Recipe
Shishito Pepper Cheese Dip is a warm and creamy appetizer made with roasted shishito peppers, sharp cheddar, and cream cheese. Serve with crackers, chips, or basliced guette.
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Servings: 6
Calories: 324kcal
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.
Nutrition
Calories: 324kcal | Carbohydrates: 24g | Protein: 2g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 17mg | Sodium: 580mg | Potassium: 23mg | Fiber: 3g | Sugar: 21g | Vitamin A: 107IU | Vitamin C: 9mg | Calcium: 70mg | Iron: 0.1mg
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