Pepper Jelly Cream Cheese Dip

It started the way it did for most of us: a cold block of cream cheese with pepper jelly poured over the top, parked on every buffet table of my childhood with a pile of buttery crackers and people going back for “just one more bite.”

Eventually I started playing with that nostalgic combo, softening the cream cheese, seasoning it a bit, and swirling in the jelly so every scoop hits you with sweet heat. Now it’s the last-minute party dip that always disappears, whether it’s Christmas, game day, or a low-key night with friends and a glass of wine.

If you’re after a no-fuss, last-minute pepper jelly cream cheese appetizer that still feels intentional…this is it.

Ingredients For Pepper Jelly Cream Cheese Dip

Here is my go-to grocery list for this Pepper Jelly Cream Cheese appetizer. Full measurements and instructions are in the recipe card below.

• Cream cheese – A block of full-fat cream cheese for the best flavor and texture
• Pepper jelly – Red, green or jalapeño; mild or hot depending on your crowd
• Splash of milk or cream (optional) – To whip the cream cheese extra light and fluffy
• Kosher salt – Just enough to balance the sweetness
• Garlic or onion powder – For a tiny savory boost
• Fresh herbs – Parsley, chives, cilantro or green onion for color and freshness

Easy Ingredient Substitutions

Keep it simple and use what you have on hand:

Dairy:
– Cream cheese: Full-fat is best, but Neufchâtel (1/3 less fat) works if you want it a bit lighter.
– Spreadable cream cheese: Fine in a pinch; just know the dip will be a little softer.

Pepper Jelly:
– Any pepper jelly works: red pepper jelly, green pepper jelly, jalapeño jelly, hot pepper jelly.
– For less heat: Choose a mild or “sweet” pepper jelly.
– For more heat: Use hot pepper jelly or add a pinch of red pepper flakes.

Seasoning:
– Skip extra garlic or onion if you use herb or veggie cream cheese.
– Want a smoky note? Add a small pinch of smoked paprika.

Toppings:
– Nuts: Pecans, pistachios or walnuts for crunch.
– No nuts? Use crispy bacon, fried shallots, or just a handful of fresh herbs.
– Herb-shy crowd? Stick to parsley or chives for mild flavor.

How to Make My Pepper Jelly Cream Cheese Dip

Use the recipe card for exact times and amounts; here’s how I think about it in real life:

1. Soften the cream cheese – Let the cream cheese sit out until it’s very soft. You should be able to press it easily with a spoon. If it’s still cold in the middle, give it more time – this is what keeps the dip smooth instead of lumpy.
2. Choose your serving style:
   Classic block – Keep the cream cheese in one piece. Smooth the edges a bit so it looks nice on the plate.
   Scoopable dip – Beat the softened cream cheese in a bowl until smooth and fluffy. Add a splash of milk or cream if you want it extra light. It should look spreadable, not dense.
3. Season the cream cheese – Add a pinch of kosher salt. Taste it before you add the jelly. If you like, add a little garlic or onion powder for more flavor. Once the jelly is on top, you can’t really adjust, so adjust for seasoning before adding the jelly or jam.
4. Add the pepper jelly – Spread the cream cheese in a shallow dish or leave it in a neat block. Loosen the pepper jelly with a few seconds in the microwave if it’s very thick. Pour it over the top, then gently swirl some of it into the cream cheese. You want a mix of white and red/green streaks – not fully blended.
5. Finish and serve – Top with herbs and crunch (nuts or bacon) right before serving. Serve with crackers, crostini or veggies. For a baked version, spread the seasoned cream cheese in a small baking dish, add some shredded cheese, swirl in jelly and bake until warm and bubbly. Then top with fresh jelly and herbs.

How to Store Leftovers

• Refrigerate – Cover the dish tightly or transfer to an airtight container.
  Store in the fridge for 3-4 days.
• To serve again (cold version) – Let sit at room temperature for 20-30 minutes so it softens. If the jelly looks a little dull, add a spoonful of fresh jelly on top.
• To reheat (baked version) – Reheat gently in a 325°F oven until just warm, or in short bursts in the microwave. Avoid overheating so the cheese doesn’t separate and turn greasy.

More Easy Dip Recipes

• Whipped Feta Dip
• The Best Hot Crab Dip
• Knorr Spinach Dip
• Brown Sugar Baked Brie Dip with Apples, Cranberries, and Pecans
• Hot Artichoke Dip
• Easy Dirty Martini Dip

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Pepper Jelly Cream Cheese Dip Recipe

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By Kellie

Prep: 5 minutes mins

Total: 35 minutes mins

Servings: 10

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This Pepper Jelly Cream Cheese Dip recipe is my go-to last-minute appetizer. Sweet, spicy pepper jelly over creamy seasoned cheese makes the easiest party dip for holidays, game day or any casual get-together.

Equipment

• hand mixer
• silicone spatula
• mixing bowl
• spoon

Ingredients 

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• ▢ 8 oz block cream cheese, softened to room temperature
• ▢ 4 ounces goat cheese
• ▢ 1 cup pepper jelly, red or green; mild or hot
• ▢ 1 tablespoons milk or heavy cream, optional, for a fluffier whipped version
• ▢ 1/2 teaspoon garlic powder
• ▢ Pinch of kosher salt

Optional garnish:

• ▢ 2 tablespoons chopped fresh herbs, parsley, cilantro, or chives
• ▢ 2 tablespoons chopped toasted pecans or pistachios

For serving:

• ▢ Crackers, Ritz, buttery round, or water crackers
• ▢ Crostini or toasted baguette slices
• ▢ Fresh veggies, celery sticks, cucumber slices, mini bell peppers

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Instructions 

• Place the cheeses on the counter for 20–30 minutes until soft and easy to stir. This helps everything mix smoothly.
• Add the softened cream cheese and goat cheese to a mixing bowl. Using a hand mixer or sturdy spatula, beat until smooth and fluffy, 1–2 minutes. If you like it extra light, beat in 1–2 tablespoons of milk or heavy cream.
• Add a pinch of kosher salt and mix again. Taste and adjust the seasoning, the pepper jelly is sweet, so a tiny bit of salt balances everything out.

Assemble the Dip:

• Classic block style (ultra-easy): Place the cream cheese block on a small serving plate. Pour the pepper jelly evenly over the top and let it cascade down the sides.
• Party dip style (scoopable): Spread the whipped cream cheese into a shallow bowl. Spoon the pepper jelly over the top and gently swirl some of it into the cream cheese, leaving visible rivers of red/green on top.
• Sprinkle with chopped herbs and nuts, if using. Serve immediately with crackers, crostini, or veggies.

Notes

– Use any pepper jelly you like: mild for a crowd or hot for extra heat.
– Be sure the cream cheese is room temperature for the smoothest, most spreadable dip.
– You can assemble the dip a few hours ahead; cover and refrigerate, then let it sit at room temperature before serving.
– Serve cold and layered, or turn it into a baked dip by adding shredded cheese and baking until warm and bubbly.
– Leftovers keep in the fridge for 3-4 days and are great spread on crackers or sandwiches.

Nutrition

Calories: 173kcal, Carbohydrates: 25g, Protein: 7g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 8mg, Sodium: 316mg, Potassium: 89mg, Fiber: 0.3g, Sugar: 16g, Vitamin A: 361IU, Vitamin C: 3mg, Calcium: 117mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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