by: Kate McMillan
Prep Time
10 minutes
Yield
1½ cups
Prep Time
10 minutes
Yield
1½ cups
summary
A highly addictive dip, bursting with big flavor, this quick and creamy dip can be served with cut vegetables, crackers, tortilla chips or bread. This spicy giardiniera dip recipe can easily be doubled or tripled if you are feeding a large crowd.
ingredients
- 4 ounces cream cheese, at room temperature
- ¼ cup sour cream
- ¼ cup grated Parmesan cheese
- 2 tablespoons fresh dill, plus more for garnish
- 6 shakes Tabasco sauce
- ¾ cup Chicago-style giardiniera, divided
directions
- Add the cream cheese, sour cream, Parmesan cheese, dill and Tabasco to a food processor fitted with a metal blade. Add ½ cup of the giardiniera and pulse the machine just until it is incorporated, about 20 seconds. Transfer to a serving bowl.
- Pour the remaining giardiniera on top of the dip, using a spoon to drizzle some of the giardiniera’s oil over the top. Garnish with dill sprigs and serve.
notes
You can make this dip the day before and keep it covered in the refrigerator. It is best to top with the giardiniera and the dill garnish the day you are serving.
You’ll want to serve this spicy giardiniera dip recipe at room temperature so it is easy to scoop.
Add more hot sauce if you like it really spicy. You could also add a drizzle of chili oil at the end.
There are two types of giardiniera: Chicago-style, which is chopped, and Italian-style, which is whole vegetables. Either will work, but if using Italian, chop the vegetables first.
