Pepper Jelly and Cream Cheese Dip

I use my homemade red pepper jelly so I can control the heat level, but a good store-bought pepper jelly works perfectly well here too.

I’ve been making and serving this cream cheese dip for close to 30 years. After all that time, I still make it the same way: full-fat cream cheese, enough pepper jelly to cover the top and Ritz crackers sturdy enough to scoop it up.

Two other festive cream cheese appetizers readers love during the holiday season are cream cheese topped with Cowboy Candy and Cranberry Jalapeño Dip.

If you’re planning the rest of your holiday menu, browse all of my Christmas recipes, including appetizers, holiday mains, side dishes, cocktails and desserts.

Tips From The Foodie and Wine Test Kitchen

Check the ingredient label when buying pepper jelly. Some versions include onion or roasted red pepper, which changes the flavor of this simple dip. When I’m not using homemade, I look for a straightforward sweet-and-spicy pepper jelly.

Ingredients and Substitutions

You only need two ingredients to make the pepper jelly and cream cheese dip recipe, plus crackers or bread for serving. You’ll find the exact amounts in the recipe card below.

Cream Cheese – Use a full-fat block of cream cheese for the creamiest texture. Let it soften slightly before serving so it’s easy to scoop without snapping every cracker on the plate. Low-fat cream cheese can be used, but it won’t be quite as rich or creamy.
Pepper Jelly – Use homemade or store-bought red pepper jelly, jalapeño jelly or green pepper jelly. Choose a mild version for a crowd or a hot pepper jelly if your guests enjoy more heat.
For Serving – Buttery crackers are the classic choice, but toasted baguette slices, pretzel crisps and sturdy pita chips also work well.

Homemade or Store-Bought Pepper Jelly

Use whichever pepper jelly you already enjoy. My Red Pepper Jelly Recipe includes mild, medium and hot options, but a good store-bought jelly makes this appetizer just as easy.

If you’re making the jelly from scratch, prepare it in advance so it has time to chill and fully set before assembling the dip. For parties, I usually stick with mild or medium heat so everyone can dig in.

How to Make Pepper Jelly Cream Cheese Dip

This is less of a cooking project and more of an assembly job, which is exactly what I want when I’m juggling several holiday dishes.

Place it on a serving plate. Unwrap the cream cheese and set the whole block on a small plate or shallow serving dish with enough room around it for the jelly to run down the sides.
Soften the cream cheese. Remove the plate of cream cheese from the refrigerator about 20 to 30 minutes before serving. It should be slightly softened but still hold its shape.
Add the pepper jelly. Spoon the jelly over the top of the cream cheese, letting some drip down the sides. If the jelly is very firm, stir it in a small bowl first to loosen it.
Serve immediately. Add a small spreader or spoon and surround the dip with your favorite crackers or toasted bread.

What to Serve With Pepper Jelly and Cream Cheese

Choose something sturdy enough to scoop through the cream cheese. Thin crackers tend to break, especially if the cream cheese is still cold.

Ritz crackers – These are my go-to during the holidays because they’re buttery and sturdy enough to scoop the softened cream cheese. I also serve them with Captain Rodney’s Dip.
Wheat or water crackers
Pretzel crisps
Toasted baguette slices
Crostini
Pita chips
Celery sticks and mini sweet peppers

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Tips and Variations

Here are some tips and variations I’ve used over the years:

Adjust the amount of jelly. Start with enough jelly to cover the top of the cream cheese. Keep extra nearby for anyone who wants a sweeter or spicier bite.
Use red and green pepper jelly. Spoon one color over each half of the cream cheese for a quick Christmas appetizer.
Try smoked cream cheese. Replace the plain block with Smoked Cream Cheese for a richer appetizer with plenty of smoky flavor.
Whip the cream cheese. Beat softened cream cheese until light and fluffy, spread it in a shallow dish and spoon the jelly over the top. This makes the dip easier to scoop straight from the refrigerator.
Make individual servings. Add a small amount of cream cheese and pepper jelly to mini phyllo shells or puff pastry cups for an easy bite-sized appetizer.
Add a little crunch. Sprinkle chopped pecans or walnuts over the jelly just before serving.

Hand scooping up a bite of pepper jelly and cream cheese dip.

Make Ahead Instructions

You can place the cream cheese on the serving plate and spoon the pepper jelly over it several hours ahead of time. Cover the plate and refrigerate it until you’re ready to serve.

Remove the dip from the refrigerator about 20 minutes before serving so the cream cheese has time to soften. Add crackers at the last minute so they stay crisp.

Storage

Cover leftover pepper jelly dip and refrigerate it for up to three days. If the dip sat at room temperature for more than two hours, it’s best to discard it.

The cream cheese may soften and blend with the jelly after storage, but it will still taste delicious. Give everything a quick stir and serve the leftovers as a spread for crackers or toast.

More Easy Cream Cheese Appetizers

If a block of cream cheese and a flavorful topping is your kind of holiday appetizer, try one of these next:

Cowboy Candy Cream Cheese Dip
Carrot Cake Jam served with cream cheese
Bacon and Onion Jam served over cream cheese

For everything from cold cream cheese dips to hot and cheesy party appetizers, browse all of my dip recipes.