Pepperoncini Spread - Kraft Recipes Top
Comida Kraft
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Pepperoncini Spread

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Total Time

2-1/2 cups or 20 servings, 2 Tbsp. each

A trio of cheeses—cream cheese, Parmesan and provolone—is blended with pepperoncini peppers, tomato and garlic powder for an Italian-inspired spread.

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What You Need

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Make It

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  • Mix cheeses and garlic powder in medium bowl until well blended.
  • Add peppers and tomatoes; mix well. Cover.
  • Refrigerate several hours or until chilled. Serve as a spread with toasted bread cutouts.

Special Equipment Needed


Prepare as directed, using PHILADELPHIA Neufchatel Cheese.


  • 2-1/2 cups or 20 servings, 2 Tbsp. each

Nutritional Information

Serving Size 2-1/2 cups or 20 servings, 2 Tbsp. each
Calories 50
Total fat 4.5g
Saturated fat 2.5g
Cholesterol 15mg
Sodium 280mg
Carbohydrate 1g
Dietary fiber 0g
Sugars 1g
Protein 2g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I love this recipe. I love this recipe. I found it about 3 years ago and made it for a New Years party. Ever since then I make it for parties when I need something in a hurry. Also several people that I know don't like tomatoes so I puree them in a food processor along with the peppers to make them really tiny. Even the pickiest of eaters told me that they enjoy this recipe. Most of time don't have provolone on hand so I leave it out and use more parmesan. To make it a little fancier I put you can put it in a bread bowl.
Date published: 2008-07-01
Rated 5 out of 5 by from This recipe is so good! This recipe is so good! Everyone loved it. Instead of plum tomatoes, we used almost 1/2 cup of sun dried tomatoes(in oil, drained, then chopped in the food processor). Yummy! :-)
Date published: 2008-12-07
Rated 4 out of 5 by from Very easy to make with a nice spicy zing to the dip. Very easy to make with a nice spicy zing to the dip.
Date published: 2002-10-22
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