Pepper Jelly and Cream Cheese Dip

Pour pepper jelly over a block of cream cheese and you have a sweet, spicy and creamy pepper jelly and cream cheese dip in about two minutes. Use homemade red pepper jelly or store bought.

Course Appetizer

Cuisine American

Keyword Red Pepper Jelly

Prep Time 5

Total Time 5

Servings servings

Calories 125kcal

Author Darcey Olson

Cost $8

Ingredients

10-13 oz pepper jelly *Note 1
8 oz cream cheese block
Dipping options: crackers, crostini, bread, pretzels, vegetables, pita chips.

Instructions

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.
Remove the cream cheese plate from the refrigerator about 20 to 30 minutes before serving. It should be slightly softened but still hold its shape.
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 the dip with your choice of dippers and enjoy.

Notes

Note 1 - Many store bought jelly's are available in 10-13 oz jars. Any of these sizes will work well - just grab your favorite. Obviously you'll have more jelly topping to enjoy if you grab a brand with a larger jar.

Nutrition