Shishito Pepper Dip
This easy chip dip is full of flavor without the heat of jalapenos! The saltiness of the pretzel topping seriously makes it addicting. Serve in a cast iron dish to keep warm at your party.
Ingredients
- 1/2 cup cream cheese
- 4-6 shishito peppers
- 1/2 cup mayo
- 1/2 cup cheddar cheese shredded
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 cup pretzels crushed
- 2-3 Tablespoons butter melted
Instructions
- Preheat oven to 425 degrees F. Place shishito peppers on a baking sheet and toss in oven for 4-6 minutes to get a little roasted. Remove from oven and let cool for a minute or two. Once cool, chop and set aside.
- In a large mixing bowl add cream cheese, mayo, shredded cheese, salt and pepper and mix with a hand mixer until fully combined. Add chopped shishito peppers and mix with a rubber spatula until evenly distributed.
- Use a rubber spatula and pour mixture into a cast iron dish, preferably a smaller one, not a large cast iron skillet.
- Prepare topping by mixing crushed pretzels and melted butter together. Then, pour on top of dip and smooth over with a rubber spatula so it's an even layer.
- Toss pretzel covered dip into the oven and bake for 12-15 minutes until warm and gooey.
- Serve immediately with chips!