Pepper Jelly Cheese Dip is the ultimate appetizer. Sweet, spicy, and creamy, it’s an easy, “luxury” party dip that’s ready in 10 minutes.
Taste: Smooth and thick with a jelly-like kick. This dip balances out the creamy cheese with just enough heat for a few seconds (and three seconds, I don’t know). Technique: Whip cream cheese until fluffy for a light and scoopable dip. Recommended tools: A hand mixer, a rubber spatula, and a shallow serving dish will have your party ready in minutes. Serving Suggestions: Serve with buttery crackers, pretzels, crostini, or fresh vegetable sticks and it’ll be the first thing off your holiday snack board or game day spread.
Flavor lineup
Cream Cheese: Full-fat cream cheese gives this dip plenty of richness. You can also use Neufchatel, but it’s a little softer. Pepper Jelly: I love having a jar of my favorite pepper jelly on hand. Any flavor or spiciness level will work. Cheese: Sharp cheddar cheese provides the perfect contrast. Enjoy variation by swapping it out for pepper jack cheese, smoked cheddar, or cheddar blend. Variations: For extra heat, use hot pepper jelly or mix a pinch of crushed red pepper into the base, add chopped chives for a fresh twist, or sprinkle chopped pecans or bacon bits on top for a little crunch.
How to make pepper jelly cheese dip
Mix together cream cheese, garlic powder, and onion powder. beat. Add the grated cheese and mix to combine (see below for complete recipe). Spread the mixture on a plate. Top with pepper jelly. serve.
Fridge-friendly party prep
The cheese base can be made up to two days in advance and the jelly and green onions added before serving. For a party, double up on a platter, surround with crackers or pretzels, and let stand at room temperature for 10 to 15 minutes for easy scooping.
The cream cheese layer can be frozen for up to 2 months, but the pepper jelly layer is best added fresh before serving.
your favorite creamy party dip
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Add cream cheese, garlic powder, and onion powder to a medium bowl. Mix with a hand mixer on medium speed until light and fluffy. Add grated cheese and mix well.
Spread the cream cheese mixture in the bottom of a shallow dish or plate.
Top with pepper jelly and garnish with green onions.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The base without jelly can be stored in the freezer for 2 months. Thaw in the fridge, whisk again and top with jelly.
calorie: 194 | carbohydrates: 4g | protein: 5g | fat: 18g | Saturated fat: 10g | Polyunsaturated fats: 1g | Monounsaturated fats: 4g | cholesterol: 48mg | sodium: 192mg | potassium: 67mg | fiber: 0.4g | sugar: 2g | Vitamin A: 622IU | Vitamin C: 0.4mg | calcium: 106mg | iron: 0.1mg
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of ingredients used.
course appetizers, dips
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