If you've been looking for your new go-to party appetizer, this giardiniera dip is it. It takes 20 minutes, uses four simple ingredients, and it disappears faster than anything else on the table.
This post is your complete guide to making giardiniera dip at home. Giardiniera dip is a creamy, tangy, mildly spicy appetizer made with cream cheese, mayonnaise, and Chicago-style giardiniera (spicy pickled vegetables in oil). It comes together in 20 minutes with no cooking required. This recipe is ideal for anyone hosting a party, game day, or casual get-together who wants a crowd-pleasing dip that's a little different from the usual. It includes brand recommendations, tips for prepping your ingredients, and answers to the most common questions about giardiniera.
You'll love this giardiniera dip
It's easy to make. It's a 4-ingredient dip that takes 20 minutes from start to finish. No cooking, no oven, no fuss.
It's such a crowd-pleaser. If you're from Chicago or anywhere in the Chicagoland area, you already know giardiniera. You grew up with it on sandwiches, Italian beef, pizza, everything. This dip takes that same punchy, briny, spicy flavor and turns it into something your whole party will obsess over.
What Is Giardiniera? (And How Do You Say It?)
Say it with me: "jar-din-nair-uh."
Giardiniera is pickled vegetables. The Italian version is typically packed in vinegar with larger pieces of vegetables. Chicago-style is different. It uses smaller-cut vegetables like celery, carrots, and sport peppers, and it's packed in oil rather than vinegar. That oil base gives it a richer, more complex flavor and a spice that builds slowly.
In Chicago, giardiniera is as common as mustard. You'll find it on Italian beef sandwiches, hot dogs, and now, in this dip.
Ingredients
Giardiniera. Giardiniera is a Chicago staple. It's essentially spicy, pickled vegetables. I would argue it's nearly as common a condiment as mustard or ketchup.
Cream Cheese. Cream cheese is the base of this dip; the creaminess really balances the tangy spice of the giardiniera.
Mayonnaise. For added consistency, I like to add just a bit of mayo to this dip.
Garlic and Onion Powder. Now, giardiniera is very flavorful on its own. However, since we are adding cream cheese and mayo, I like to boost the flavor a bit by adding a dash of garlic powder and onion powder.
What are the best giardiniera brands for this easy appetizer?
My brand of choice is Marconi. It's the gold standard for Chicago-style giardiniera, and I've never found anything that comes close in terms of flavor. I use their Mild Giardiniera for this recipe, but if you want to save yourself some chopping, their giardiniera relish is a great shortcut.
If you can't find Marconi at your local grocery store, check Potbelly Sandwich Shop. Their hot peppers are essentially Chicago-style giardiniera, and Potbelly locations are all over the country.
For this recipe, make sure you are using oil-packed giardiniera, not vinegar-packed. The oil version has the right consistency and flavor for this dip.
How to make the best giardinera dip recipe.
- Bring your cream cheese to room temp. Cold cream cheese won't blend smoothly, and you'll end up with lumps. My trick is the cube method. Take your block of cream cheese, slice it into small cubes, and let it sit on the counter for 15 to 20 minutes. If you're short on time, microwave the cubes for about 10 seconds.
- While your cream cheese is reaching room temperature, drain your giardiniera. This step matters. Giardiniera is packed in oil, and that oil will make your dip runny if you don't drain it well.
- Drain it over a bowl (not the sink). Once it's drained, pour the oil back into the jar and toss it in the trash. Then transfer the drained giardiniera to a cutting board and chop it into smaller pieces.
- In a large bowl, combine the cream cheese, mayo, chopped giardiniera, garlic powder, onion powder, black pepper, and chives. Mix until everything is fully incorporated.
- Taste it. Adjust seasoning if needed.
- You can serve this immediately or cover it and refrigerate it until ready to eat. It actually gets better as it sits and the flavors meld together.
What to Serve With Giardiniera Dip
This dip is great with:
- Crackers (Triscuits are a personal favorite here)
- Crostini or toasted baguette slices
- Pita chips
- Fresh vegetables like carrots, celery, and bell pepper strips
- Spread on a sandwich or flatbread for something a little heartier
Make-Ahead and Storage Tips
This dip is a great make-ahead option. Mix it the night before, cover it, and refrigerate it, then pull it out when guests arrive.
Store leftover giardiniera dip in an airtight container in the refrigerator for up to 5 days.
FAQs
What is giardiniera dip made of?
Giardiniera dip is made with cream cheese, mayonnaise, and Chicago-style giardiniera (spicy pickled vegetables in oil), plus garlic powder, onion powder, black pepper, and fresh chives. It's a cold, no-cook dip that takes about 20 minutes to make.
What is the difference between Chicago-style and Italian giardiniera?
Chicago-style giardiniera is packed in oil and uses smaller-cut vegetables like celery and carrots. Italian-style giardiniera is typically packed in vinegar with larger pieces of vegetables. For this dip, use Chicago-style. The oil-packed version gives the dip the right flavor and consistency.
What brand of giardiniera should I use?
Marconi is my top recommendation. It's the most widely recognized Chicago-style giardiniera brand and delivers the best flavor. Their mild and hot varieties are both available on Amazon if you can't find them locally.
How do you pronounce giardiniera?
It's pronounced "jar-din-nair-uh." Now you can order it at any Chicago restaurant with confidence.
Can I use vinegar-packed giardiniera?
I recommend sticking with oil-packed giardiniera for this recipe. Vinegar-packed giardiniera has a sharper, more acidic flavor that doesn't balance as well with the cream cheese base.
What size jar of giardiniera do I use?
Use one 8 oz. jar. If you're using a relish version, the same quantity applies.
How long does giardiniera dip last in the fridge?
Store it in an airtight container in the refrigerator for up to 5 days.
What do you eat giardiniera dip with?
Crackers, crostini, pita chips, and fresh vegetables are all great options. You can also spread it on a sandwich or flatbread.
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Giardiniera Dip
If you're from the Chicagoland area, you know exactly what giardiniera is. If you're not, welcome to the good life! This easy giardiniera dip will soon be a go-to appetizer recipe.
Ingredients
- 8 oz. block of cream cheese
- 3 tablespoon mayo
- 1 jar giardiniera drained and diced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- 4 tablespoon fresh chives
Instructions
- Make sure your cream cheese is at room temperature. I use the "cube method" which means I take the block of cream cheese, slice it into smaller cubes, and then let it sit out for 15-20 minutes. You can always microwave for about 10 seconds, too, if you don't have 15-20 minutes.
- While your cream cheese is reaching room temperature, drain your giardiniera. Like I said before, this comes in oil, so DO NOT drain into your sink! I like to drain it over a bowl, then pour the oil back into the jar and throw that away in the garbage.
- Make sure your giardiniera is well-drained, then transfer to a cutting board. Chop your giardiniera so it is in smaller pieces.
- In a large bowl, mix together your cream cheese, mayo, giardiniera, spices and chives.
- Serve the giardiniera dip immediately, or store in an airtight container in the fridge until ready to be served.
Notes
What is Chicago-Style Giardiniera?
First and foremost, say it with me "jar-din-nair-uh" so you know how to read this entire post. But, giardiniera, in general, is pickled vegetables. There's a slight difference between Italian-style giardiniera and Chicago-style. Chicago-style is typically smaller cut vegetables, like celery and carrots, and made with oil instead of vinegar.
If you want to get real crazy you can try making your own homemade Chicago-style giardiniera. I have yet to make my own, I have my favorite store-bought brand, so I haven't had any motivation to stray from that!
Storing giardiniera dip
Store your leftover or prepared giardiniera dip in an airtight container in the fridge for up to 5 days.
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How much giardiniera?? There are multiple size jars sold in stores…
I used one 8oz jar!
What size jar of giardiniera?
An 8oz. jar!
Can I use the kind of giardiniera that is in vinegar instead? Or does it have to be the one in oil?
I recommend using the kind in oil! I have the kind I used in the recipe card, you can get it from Amazon!
If you use the relish do you still drain it?
I would still strain it as much as possible!