Pepper Jelly Cream Cheese Dip (6 Ingredients)
This 6-ingredient Pepper Jelly Cheese Dip is insanely delicious and will be your new favorite appetizer. It's gooey and warm with cheddar cheese, bacon, and has some heat thanks to store-bought pepper jelly. It's sure to be a hit at your next party!
Servings: 20 servings
Calories: 109kcal
Ingredients
- 1 10.5-12 ounce jar pepper jelly heat level as desired
- 8 ounces cream cheese
- 2 garlic cloves minced
- 1 thinly sliced green onion white and green separated
- ½ teaspoon salt
- 1 cup shredded sharp cheddar cheese
- ½ cup cooked and crumbled bacon
- Crackers and/or Frito Scoops for dipping
Instructions
- Preheat oven to 350°F. Lightly grease an 8"x8" square dish or 1 quart baking dish with butter or nonstick spray.
- In a mixing bowl, combine 5 ounces of the pepper jelly, cream cheese, shredded cheddar cheese, garlic, the white section of the sliced green onion, bacon, and salt until well blended.
- Spread the mixture evenly into the bottom of the prepared baking dish.
- Bake 25-30 minutes, or until the dip is bubbly and heated through.
- Carefully remove from the oven. Heat 2-4 tablespoons of the pepper jelly in the microwave for 10-15 seconds or until it's slightly melted. Dollop over top of the baked cheese dip.
- Sprinkle the sliced green section of the green onion on top.
- Serve warm with crackers and/or scoops for dipping.
Video
Notes
Nutrition Information is an approximation for ¼ cup of the dip, without crackers or scoops.
Tips:
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- Soften the cream cheese. Make sure the cream cheese is room temperature for easy mixing. If you forgot, just microwave it in 10 second intervals until easy to stir.
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- Don't buy pre-shredded cheese. Be sure to grate your own from a block. The pre-shredded has a coating on the cheese that makes the dip grainy.
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- Swap out the cheese. Try a different shredded cheese instead of cheddar. Monterey Jack, pepper Jack, and gouda would all be delicious.
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- Add spices and seasonings. Jazz the dip up with different spices like Cajun, Creole, smoked paprika, cayenne, and mustard powder for a different spin!
- When storing in the fridge, simply let the dip cool to room temperature. Cover with plastic wrap and chill for up to 5 days. Reheat in the microwave or oven for a few minutes until gooey and warm again.
- To keep in the freezer, repeat the same process and be sure to wrap well with plastic wrap. Freeze for up to 2 months.
- To serve the dip after freezing, thaw the dip in the fridge overnight, then warm through again in the microwave or oven for a few minutes until hot and delicious!
- Making this dip ahead of time is perfect too. Assemble the dip and keep in it in the fridge for up to a day before baking and serving to family and friends.
Nutrition
Calories: 109kcal | Carbohydrates: 11g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 16mg | Sodium: 180mg | Potassium: 47mg | Fiber: 0.02g | Sugar: 9g | Vitamin A: 233IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 0.1mg
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