When it comes to a crowd pleaser, I love a good Philadelphia cream cheese dip recipe. Spice up your party with a Pepperoncini Cream Cheese Dip! This oregano and pepper dip is amazing!
2 T canola oil
1 medium onion, finely chopped
Kosher salt for seasoning
8 oz cream cheese at room temperature
1/2 c mayonnaise
2 t cornstarch
1 cup shredded sharp white cheddar, divided
1/2 c shredded Monterey Jack, divided
3/4 t freshly ground back pepper
3/4 t dried oregano
2 T finely chopped pepperoncinis
Preheat oven to 375.
Heat oil in a medium skillet on medium heat. Cook onion, stirring occasionally, until golden and softened, 8 to 10 minutes, season with salt and cool.
With an immersion blender or food processor, pulse cream cheese and mayonnaise until soft and fluffy.
Toss cornstarch, 3/4 c cheddar, 1/2 c Monterey jack in a medium bowl to coat cheese. Mix in the cream cheese mixture and cooked onion, along with the pepper and oregano. Check for salt.
Scrape into a 1 quart baking dish and top with remaining grated cheese. Bake until golden and bubbling, 20 to 25 minutes. Let dip cool 5 minutes and then top with pepperoncini. Serve with crackers or chips.
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