Here’s a festive, retro appetizer for the holidays: Serve a Peperoncini Lox Poppers Appetizer, the perfect simple spicy bite!

a tray of Peperoncini Lox Poppers

Friends, I love the colors of this Peperoncini Lox Poppers Appetizer for the holidays. A healthy appetizer to serve, it’s very simple, and full of personality and flavor. I bought this cute plate at Lark Mountain Modern downtown Bend, OR (I love to shop there!)

Peperoncini Lox Poppers Appetizer

You could also serve these popular Bacon-Wrapped Air Fryer Cheesy Jalapeño Poppers (one of the top recipes on RE!)

Peperoncini Lox Poppers on a small plate

A spin on jalapeno poppers—this recipe is a very retro version. The spicy and acidic peperoncini is subdued with creamy cheese, herbacious chives, and sweet and savory flavors of Worcestershire, Dijon, and honey.

If the smoked salmon breaks apart, simply skewer it with a toothpick to hold together.

two Peperoncini Lox Poppers on plate

Ingredients for Peperoncini Lox Poppers Appetizer:

  • Large peperoncini
  • Cream cheese
  • Goat cheese
  • Lemon and lime
  • Chives
  • Fresh cracked pepper
  • Worcestershire sauce
  • Dijon mustard
  • Honey
  • Smoked salmon slices cut into strips

Don’t forget the toothpicks!

plate of Peperoncini Lox Poppers Appetizer

Is pepperoncini the same as jalapenos?

No, they are not the same, although they do share a similar look. Both chilies are about two to three inches in length, but a pepperoncini has a more curved and tapered look. The jalapeño is more curved, with a pod-like shape.

How to make retro Peperoncini and Lox Poppers

In a small bowl, whip together the cream cheese, goat cheese, lemon zest, lemon juice, chives, pepper, Worcestershire sauce, Dijon mustard, and honey. Set aside.

Make a slit on one side of the peperoncini and fill each one with 2-3 tsp of cheese filling. Wrap each pepper in a strip of salmon and serve chilled.

Peperoncini Lox Poppers Appetizer

Jalapeno popper appetizers

More easy appetizers to make for the New Year:

Cheesy Baked Jalapeño Poppers

Jalapeño Popper Stuffed Mushrooms

Jalapeno Popper Dip

burn the candles quote shauna

New Year’s hospitality goals

I’ve shared this before, but with the New Year here, and hospitality goals, I love this.

“This year, brew the good coffee, wear the sparkly jewelry, crack open that fresh journal. Gifts are to be loved, to be burned, to be eaten and used up completely, reminders that someone loves us, that someone thought of us.

What would it look like for you, this year, to burn your candles, to allow yourself to be as loved and worthy as the people around you believe you are? What are you hoarding away for another day, for someone else, someone more deserving or special or fancy? What have you been given that you won’t allow yourself to enjoy?

Open the jam, the journal, the wine. Slather that fancy lotion all over your feet. Put on those sparkly earrings even if you’re just going to the grocery store. Because someone gave them to you out of love. Accept that love. Burn the candles.” — Shauna Niquist

festive plate of Peperoncini Lox Poppers Appetizer

ENJOY!

two Peperoncini Lox Poppers on plate
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Peperoncini Lox Poppers Appetizer

This is a spin on jalapeno poppers—a very retro version. The spicy and acidic pepproncini is subdued with creamy cheese, herbacious chives, and sweet and savory flavors of Worcestershire, Dijon, and honey. If the smoked salmon breaks apart, simply skewer it with a toothpick to hold together.

Ingredients

  • 14 whole, large peperoncini, drained
  • 2 oz cream cheese, softened
  • 2 oz goat cheese, softened
  • 2 tsp lemon zest
  • 2 tsp lemon juice
  • c chives
  • 1 ½ tsp fresh cracked pepper
  • 2 Tbsp Worcestershire sauce
  • 2 tsp Dijon mustard
  • 2 tsp honey
  • 3 oz smoked salmon slices cut into strips about
  • Toothpicks

Instructions

  • In a small bowl, whip together the cream cheese, goat cheese, lemon zest, lemon juice, chives, pepper, Worcestershire sauce, Dijon mustard, and honey. Set aside.
  • Make a slit on one side of the pepperoncini and fill each one with 2-3 tsp of cheese filling. Wrap each pepper in a strip of salmon and serve chilled.
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Peperoncini Lox Poppers

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