Smoked Salmon and Cream Cheese Stuffed Pepperoncini Peppers
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Smoked Salmon and Cream Cheese Stuffed Pepperoncini Peppers
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The perfect party bite! These creamy, salty snacks are quick to make and always fly off the appetizer table. Smoked salmon, cream cheese, and briny peppers are the perfect match!
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Ingredients
- 1 (24-oz.) jar whole pepperoncini peppers (about 40 peppers), drained and patted dry with paper towels
- 12 ounces cream cheese, very soft
- 1/4 cup full-fat Greek yogurt
- 2 tablespoons fresh dill, finely chopped
- 2 teaspoons lemon zest
- 1 teaspoon finely ground sea salt
- 3/4 teaspoon finely ground black pepper
- 1 pound smoked salmon, cut into long, thin strips
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Instructions
- Make a small incision - lengthwise - on the side of each pepper. Very carefully remove the seeds and discard them. Thoroughly dry the peppers with paper towels; set aside.
- In a large bowl beat together the cream cheese, Greek yogurt, dill, lemon zest, salt, and pepper; mix well until completely combined (feel free to use a handheld mixer if you have one available).
- Use a small spoon to scoop 2 teaspoons of the filling into each pepper. Wrap a thin, long strip of salmon around each pepper and secure with a toothpick. Garnish with dill and lemon zest, if desired. Serve at once or keep cold in the fridge until needed.
Notes
- This recipe may be made 2 hours ahead of time, covered, and kept in the fridge until needed. You may use reduced-fat cream cheese and yogurt, but they will be slightly less rich/creamy.
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