Pepper Jelly Cream Cheese Dip

This pepper jelly cream cheese dip is an even better version of the classic appetizer! With seasoned cream cheese, sharp white cheddar, and red pepper jelly, it’s sweet, spicy, and amazing for a party. Bake it up for a hot dip or serve it cold for a no-cook appetizer. It’s so good with crackers, crostini, veggies, & more!

Author: Sunday Table

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 8 servings

Calories: 322 kcal per serving

Ingredients

16 ounces - cream cheese
8 ounces - white cheddar cheese
1 tbsp - freshly-snipped chives
1 tsp - garlic powder
1 tsp - onion powder
½ tsp - ground mustard
½ tsp - dried parsley
½ tsp - paprika
¼ tsp - Kosher salt
¼ tsp - black pepper
½ cup - red pepper jelly
crackers and veggies

Instructions

Preheat the oven to 350°F (177°C). Grease a small oven-safe baking dish with neutral oil or cooking spray. Set aside.
Next, add the cream cheese, white cheddar cheese, chives, garlic powder, onion powder, ground mustard, dried parsley, paprika, salt, and white pepper to a large mixing bowl. Using a hand mixer, beat the cheeses and spices together until the dip is very smooth. Taste and add more salt, if needed.
Spread the dip into the prepared baking dish. Bake for 10-15 minutes, until the dip is hot.
Carefully remove the pan from the oven and spread the pepper jelly evenly over the top of the dip. Bake for another 3-5 minutes, until the pepper jelly is hot. Serve with crackers and veggies. Enjoy!

Nutrition