Hungarian Banana Pepper Dip

Meet the dip that disappears first at every party. Creamy, zesty, and loaded with bold, briny crunch thanks to Tony Packo’s Hungarian Banana Peppers. Fair warning: you might want to make a double batch.

1 (8-ounce) package cream cheese, softened
1/4 cup sour cream
2 tablespoons brine from Tony Packo’s Hungarian Banana Peppers jar
1/2 cup Tony Packo’s Hungarian Banana Peppers, chopped
1 cup mixed giardiniera (pickled mixed vegetables), chopped
1/4 cup finely chopped red onion
1 teaspoon Italian seasoning
1/4 teaspoon kosher salt
1/8 teaspoon crushed red pepper
Baguette slices, ridged potato chips, and/or vegetables, for dipping

Beat the cream cheese with an electric mixer for 30 seconds. Add sour cream and Banana Pepper brine; beat until smooth.

Mix in Banana Peppers, giardiniera, red onion, Italian seasoning, salt, and crushed red pepper until well combined.

Cover and chill for at least 1 hour (or up to 1 week) to let the flavors blend.

Serve with baguette slices, potato chips, or fresh veggies.