Get the Recipe: Pepper Jelly Cream Cheese Dip
This warm pepper jelly cream cheese dip combines cream cheese with aged cheddar and is topped with pepper jelly after baking.
Ingredients
- 8 oz cream cheese, standard block, at room temperature
- 4 oz old white cheddar cheese, about 1 3/4 cup packed
- 1 teaspoon onion, grated or very finely chopped
- 1 teaspoon fresh garlic, grated or very finely chopped
- 1-2 Tablespoons parsley, chopped
- salt and pepper
For topping after baking:
- 1/2 - 3/4 cup pepper jelly, *see Note 1 below for options
- Additional parsley, for garnish
Instructions
- 350F for 18-20 minutes. Melt jelly in microwave or saucepan until pourable. Pour over warm dip and serve immediately. Garnish with parsley.
- Preheat oven to 350F (non-convection). Have a baking dish (or dishes) ready. I used two round, shallow ramekins that are about 5 inches in diameter. The cheese should be about 1 inch deep when spread into the dish.
- Combine all the dip ingredients in a bowl and stir together well. Spoon into baking dish (or dishes) and spread evenly, levelling the top.
- Bake in preheated oven for 10-12 minutes or just until warmed through. Don't overbake, or the sides will puff up, and it won't be level when topping with the jelly.
- Tip! You can bake off the dip ahead and refrigerate without the topping. To serve later, simply warm in the microwave (or pop into a 350F oven for a few minutes to warm) and then top with the jelly.
- Remove from the oven and immediately spoon the pepper jelly over-top. Use the back of a spoon to gently spread it out evenly over the top of the dip.
- Serve warm or at room temperature.
Notes
Note 1: You can use any homemade or store-bought pepper jelly, such as Red Pepper Jelly. I have used my easy homemade Cranberry Pepper Jelly here. Other good options would be my Apricot Pepper Jelly or my Peach and Pepper Jam.
This cheesy dip would also be nice with any jam, such as fig jam or apple jam.
Be sure to read the notes above this Recipe Card for more tips on making this recipe. You'll also find step-by-step photos that you might find helpful.
Serving: 1serving, Calories: 66kcal, Carbohydrates: 4g, Protein: 2g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Cholesterol: 14mg, Sodium: 62mg, Potassium: 21mg, Fiber: 0.1g, Sugar: 3g, Vitamin A: 188IU, Vitamin C: 1mg, Calcium: 44mg, Iron: 0.1mg
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