Ingredients

The following ingredients have 40 Servings
  • 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

Instruction

  • 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.