Fresh Shishito Pepper Dip Recipe For Parties

I received the shishito peppers for this Shishito pepper dip from Ark Foods. Recipe, thoughts, opinions, and pictures are all our own.

So roasted or blistered shishitos are seriously the best. I LOVE eating them with just some sea salt and dipped in a delicious spicy mayo sauce. While I enjoyed some of them that way – I decided to also make some into a shishito pepper dip!

Before we get into the recipe, let’s talk some fun facts on shishito peppers.

• Shishito peppers are small and “finger-like” – which you can see in the pictures below.
• They are harvested while green but can turn red upon ripening.
• One out of every ten peppers is spicy which is a fun game of spicy roulette.
• You can enjoy these peppers raw, broiled, pan-fried, or in our shishito pepper dip here!

This shishito pepper dip is pretty delicious on its’ own but I decided to add a pretzel topping to make a layer of salty crunchiness that is seriously addicting. You can leave the pretzels a little chunky for some good bites or pulse them down to bread crumb size. Whatever floats your boat.

For serving, I recommend some potato or tortilla chips because YUM. I wouldn’t use veggies unless it’s something hearty like celery.

You’ll need some of these ingredients and tools to make the most delicious shishito pepper dip!

• Ark Foods Shishito Peppers
• 5 Inch Square Cast Iron Skillet
• Hand Mixer

If you love this recipe on The Beard and The Baker, you’ll also love these ones:

• Touchdown Smokies
• Galentine’s Day Party
• Cheesy, Creamy Corn Dip

Shishito Pepper Dip

4.75 from 8 votes

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.

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Course: Appetizer

Ingredients Method

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

Method

 

1. 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.
2. 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.
3. Use a rubber spatula and pour mixture into a cast iron dish, preferably a smaller one, not a large cast iron skillet.
4. 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.
5. Toss pretzel covered dip into the oven and bake for 12-15 minutes until warm and gooey.
6. Serve immediately with chips!