Fried Pepperoncini Dip
A creamy, tangy herb-packed pepperoncini dip loaded with crispy prosciutto and finished with buttery thyme breadcrumbs for the ultimate salty, crunchy game-day bite!
If you love anything briny, creamy, and crunchy, this Fried Pepperoncini Dip is about to become your new game-day obsession. I wanted something that had all the flavors of fried pepperoncinis without actually having to stand over a pot of oil frying them, so I turned those flavors into a dip instead. The base is ridiculously creamy from cream cheese, Boursin, sour cream, and mayo, with plenty of chopped pepperoncinis, fresh herbs, and crispy prosciutto folded throughout.
But the best part is the buttery thyme-toasted panko and even more crispy prosciutto piled on top. It gives you that “fried” crunch in every bite. It’s salty, tangy, herby, creamy, crunchy, and exactly the kind of snack I want for Game Day for the Girls.
Here are the Ingredients for this Fried Pepperoncini Dip:
Dairy - Cream Cheese, Garlic & Fine Herbs Boursin, Sour Cream, Mayonnaise
Produce - Pepperoncinis, Dill, Chives, Green Onions, Fresh Thyme
Pantry - Pepperoncini Brine, Panko Breadcrumbs, Ranch Seasoning
Protein - Prosciutto
Other - Butter, Black Pepper
Fried Pepperoncini Dip
A creamy, tangy herb-packed pepperoncini dip loaded with crispy prosciutto and finished with buttery thyme breadcrumbs for the ultimate salty, crunchy bite!
Ingredients
- 8 oz cream cheese, softened
- 1 (5.2 oz) package Garlic & Fine Herbs Boursin cheese
- 1/2 cup sour cream
- 2 tbsp mayo
- 1-2 tbsp pepperoncini brine
- 2 tbsp ranch seasoning
- 3/4-1 cup finely chopped pepperoncini peppers, drained
- 1/4 cup finely chopped fresh dill
- 2 tbsp finely chopped fresh chives
- 1/4 cup finely sliced green onions
- 6 slices prosciutto
- 1/2 cup panko breadcrumbs
- 2 tbsp butter
- 1 tsp fresh thyme leaves, finely chopped
- pinch of salt to taste
- pinch of black pepper
Instructions
- Preheat the oven to 400°F. Arrange the prosciutto in a single layer on a baking sheet and bake for about 12-14 minutes, or until browned and crisp. Keep an eye on it toward the end since prosciutto can go from crisp to burnt pretty quickly. Let cool completely, then crumble.
- Add the softened cream cheese, Boursin, sour cream, mayonnaise, ranch seasoning, and 1 tbsp pepperoncini brine to a bowl. Using a hand mixer, mix until completely smooth and creamy. Taste and add another splash of brine if you want it tangier.
- Fold the chopped pepperoncinis, dill, chives, green onions, salt and pepper into the creamy base with a spatula.
- Take half of the crispy prosciutto, crumble it finely, and fold it into the dip. Reserve the remaining half for the topping.
- Melt the butter in a skillet over medium-low heat. Add the panko and fresh thyme and cook, stirring frequently, for about 3–5 minutes, until the breadcrumbs are deeply golden and crisp. Remove from the heat and season with salt and black pepper. Let cool slightly, then mix in the remaining crumbled crispy prosciutto.
- Spread the pepperoncini dip into a shallow serving dish, smoothing it into an even layer. Generously sprinkle the crispy prosciutto-panko mixture over the entire top.
- Serve with potato chips, toasted baguette slices, crackers, pita chips, or crunchy vegetables!
If you love this…
