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Yields:
12 serving(s)
Prep Time:
10 mins
Total Time:
25 mins
I love dips. I really do. Cold dips, hot dips, creamy dips, spicy dips, cheese dips, dessert dips—the truth is, there's never been a dip I didn't want to secretly devour all of. But this pepper jelly and cream cheese dip… oh my goodness, it may just be the best one of all.
The base of the dip is made with three different types of cheese (plus a few seasonings) mixed with a touch of mayonnaise, spread into a dish, and baked until hot and bubbly. Then it's topped with a jar of pepper jelly. You get the richness from the cheese, combined with the sweetness and subtle heat of the jelly. Slather it on a crunchy, salty cracker and don’t be surprised if the dip vanishes in minutes.
Did I mention it can be prepped in just 10 minutes? Add this scrumptious snack to your spread of Super Bowl dips!
Is pepper jelly and cream cheese dip spicy?
The level of spice mostly depends on the pepper jelly you use. If you’re not a fan of heat, choose a mild variety and skip the optional cayenne pepper. If you’re a spice lover like me, go all in with a spicy jelly and don’t be shy with the cayenne!
Can you make pepper jelly and cream cheese dip ahead of time?
Yes, you can assemble the dip (without baking or adding the pepper jelly) up to 2 days in advance. Cover it tightly and refrigerate. When you're ready to serve it, let the dip sit at room temperature for 15 to 20 minutes, then bake as directed and top with the warmed pepper jelly.
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Ingredients
- Nonstick cooking spray, for the baking dish
- 2 (8-ounce) packages cream cheese, at room temperature
- 1/4 cup mayonnaise
- 1/2 tsp. garlic powder
- 1/2 tsp. kosher salt
- 1/2 tsp. Worcestershire sauce
- 1/4 tsp. paprika
- Pinch of cayenne pepper (optional)
- 1 green onion, thinly sliced
- 1 cup grated sharp cheddar cheese (about 4 ounces)
- 1 cup grated pepper jack cheese (about 4 ounces)
- 1 (10-ounce) jar pepper jelly
- Crackers or fresh vegetables, such as cucumbers, celery, carrots, and radishes, for serving
Directions
- Step 1Preheat the oven to 350℉. Spray an 8- or 9-inch square baking dish with nonstick cooking spray.
- Step 2In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, combine the cream cheese, mayonnaise, garlic powder, salt, Worcestershire sauce, paprika, and cayenne (if using). Beat on medium speed until completely smooth, about 1 minute. Scrape down the sides and bottom of the bowl with a rubber spatula, then fold in the green onion, cheddar, and pepper jack, mixing until combined.
- Step 3Spread the cream cheese mixture into the prepared dish. Bake until the dip is heated through and just starting to bubble at the edges, about 15 minutes.
- Step 4Place the pepper jelly in a microwave-safe bowl and microwave until loose and pourable, about 40 seconds. Pour over the warm dip and spread into an even layer. Serve warm with crackers or vegetables.
Tip: Leftover dip can be covered and refrigerated for up to 3 days; reheat gently in the oven until warmed through.
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