Giardiniera Dip
Hot cream cheese dip mixed with spicy giardiniera and topped with even more cheese to make an addictive snack or appetizer.
Servings 6
Calories 343kcal
Ingredients
- 8 ounces cream cheese room temperature
- ½ cup sour cream
- ½ cup freshly grated parmesan cheese divided
- Coarse kosher salt and freshly ground black pepper
- 8 ounces giardiniera drained, plus more for topping
- ½ cup Italian cheese blend
Instructions
- Preheat the oven to 350ºF. Spray the inside of a small baking dish with cooking spray. I used one that was about 5 x 8 inches.
- In a medium bowl, use a wooden spoon or other strong utensil to blend the cream cheese, sour cream, ¼ cup parmesan cheese, salt, and pepper. Alternatively, you could blend it in a food processor and then add it to the bowl.
- Fold in the giardiniera until well mixed.
- Top with the remaining parmesan cheese and all of the Italian cheese.
- Bake for 30 minutes or until everything is hot and the cheese on top is melted and beginning to brown on the edges.
- Top with additional giardiniera if desired and serve warm with crostini, crackers, crudité, or whatever you prefer.
Notes
Tips for customizing giardiniera dip
- Use hot or mild giardiniera depending on your spice tolerance
- Swap the giardiniera for your favorite pickles, chopped into small pieces
- Use this dip as a filling for grilled cheese sandwiches, or as a spread on a scrambled egg sandwich
- Try it with dairy free swaps to make it dairy free and vegan
- Skip the cheesy topping and serve as a cold dip
Nutrition
Calories: 343kcal | Carbohydrates: 31g | Protein: 11g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 59mg | Sodium: 1577mg | Potassium: 89mg | Sugar: 2g | Vitamin A: 699IU | Vitamin C: 4mg | Calcium: 149mg | Iron: 0.1mg
