Chop off the stems of the pepperoncinis and finely chop them in a food processor.

In a medium-sized pan, combine softened cream cheese, sour cream, and 1/8 cup of reserved liquid over low to medium heat.

Stir until the mixture is creamy and smooth, about 3-5 minutes.

Gradually fold in the chopped pepperoncinis and stir well.

Cook on low heat for about 10 minutes, stirring occasionally.

If the dip is too thick after cooking, add more reserved liquid to reach desired consistency.

Serve warm in a bowl, pairing with chips, vegetables, or bread.