Pepper Jelly Cream Cheese Dip Recipe
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.
Servings: 10
Cost: $10
Equipment
- hand mixer
- silicone spatula
- spoon
Ingredients
- 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
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.
– 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