Pepper Jelly Cream Cheese Dip | Hot or Cold!
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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!
Growing up in my family, you could rest assured that every single dinner, get-together, and holiday had a block of cream cheese slathered in spicy, neon red jelly. That nutty second cousin twice removed might not show up, but this appetizer sure would every single time.
I’m not entirely sure how the tradition came to be. But I assume that my military wife grandma picked it up somewhere or another and it eventually made its way to the west coast. To this day, it’s one of my most favorite and most nostalgic snackies!
No lie, sometimes I ate this combo for dinner when I was a student in culinary school. And ok, sometimes I still do. 🤷♀️ I mean, as much as I love pepper jelly in these goat cheese puff pastry tartlets, cream cheese is the true OG here.
I make this dip for every party
Now that I am the main dinner party thrower these days, I can tell you that I make this dip all the time. The dip is usually just two ingredients – literally, pepper preserves poured over a block of cream cheese. But in this recipe, I decided to make a baked version for an elevated, cozy appetizer!
- This dip comes together in minutes – beyond easy.
- It’s delicious with crackers, veggies, & more.
- Seriously, this dip is such a crowd-pleaser.
- Make it for holidays, parties, & more. You can’t go wrong.
Pepper jelly
The most important ingredient in this recipe is the red pepper jelly. I highly recommend picking a good-quality jelly here because it makes a huge difference in the overall flavor of this appetizer!
When it comes to pepper jelly, you can find mild versions and hot versions. I personally like a hot jelly for that sweet-spicy combo. Jalapeño preserves are delicious too. But if you’re sensitive to spice, look for something on the milder end.
Other things you’ll need
Other than the pepper jelly, you’ll need a few more basic ingredients.
- Cream cheese – go for full-fat cream cheese for a smooth, creamy dip.
- Cheddar – use freshly-grated cheese so it melts well. Pre-grated cheese has additives that will clump up in the oven. I like sharp white cheddar!
- Spices – a mix of fresh chives, garlic powder, onion powder, ground mustard, parsley, and paprika will complement the jelly.
- Salt & pepper – I used Morton’s Kosher salt and white pepper in this recipe. But black pepper will work too.
Mix & bake the dip
- Start by adding the cream cheese, white cheddar, chives, garlic powder, onion powder, ground mustard, parsley, paprika, salt, and pepper to a bowl.
- Then, use a hand mixer to beat the dip until it’s very smooth.
- Using a rubber spatula, spread the dip in an oven-safe dish. Bake at 350°F (177°C) for 10-15 minutes.
If you don’t have a hand mixer or stand mixer, you don’t need one! Just mix everything together super well with a rubber spatula instead.
- Spread the jelly over the hot dip and bake it for about 5 more minutes.
- Sprinkle fresh chives over the top.
- Lastly, serve the dip with crackers. Enjoy!
If the jelly is thick, heat it up before spreading it over the dip. Just microwave the jelly for about 15-30 seconds until it’s runny.
Or, make a cold dip
If you want to serve this dip cold, it’s really delicious! Sometimes I’ll make it cold if I’m in the mood or just don’t want to worry about keeping the dip hot.
- Start by mixing the cream cheese, cheddar, and spices until it’s really smooth.
- Then, spoon the dip into a small serving bowl.
- Gently spread the jelly over the top and garnish with chives. Enjoy!
Make-ahead & bake
This is one of my favorite make-ahead apps! You can mix up the cream cheese filling up to 2 days in advance. Just cover the dish and bake it when you’re ready.
Crackers & sides
You can serve this baked cream cheese dip with all kinds of sides! My personal favorite is butter crackers like Ritz but water crackers are another go-to. Homemade crostini or pretzel sticks would also be delicious. For a fresher side, try carrot sticks, celery sticks, snap peas, bell peppers, or jicama.
Storing & reheating leftovers
Cover the baking dish and refrigerate leftovers for up to 4 days. You can reheat the dip in the microwave or oven:
- Microwave – for smaller portions, microwave the dip for 30-60 seconds.
- Oven – if you want to reheat the whole dish of dip, cover the pan with foil. Bake at 350°F (177°C) until it’s warmed through, about 10-15 minutes.
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Pepper Jelly Cream Cheese Dip | Hot or Cold!
Ingredients
- 16 ounces cream cheese (454 grams)
- 8 ounces sharp white cheddar cheese, shredded (226 grams)
- 1 Tablespoon fresh chopped chives, plus more for serving (6 grams)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground mustard
- 1/2 teaspoon dried parsley
- 1/2 teaspoon paprika
- 1/4 teaspoon Kosher salt, plus more to taste
- 1/4 teaspoon white pepper (or black pepper)
- 1/2 cup red pepper jelly (144 grams)
- Crackers & veggies, for serving
Equipment
- Small baking dish
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!
