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