Pepper Jelly Cream Cheese Dip
Pepper Jelly Cream Cheese Dip is a southern classic appetizer that’s creamy, sweet, and just a tad bit spicy. It’s made with simple ingredients and baked until warm and gooey, then topped with spicy pepper jelly for a pop of flavor that’s totally irresistible!
Get the Scoop!
- Crowd Favorite: Sweet, spicy, and creamy all in one bite.
- Easy Appetizer: Just a few minutes of prep before baking, and it’s ready to serve.
- Party Ready: Great for holidays, potlucks, or any time you need a quick and tasty appetizer.
I’ve been making Pepper Jelly Dip since I was a teenager, and I’m proud to say I still like to scoop it straight from the oven while the jelly’s melting over the top. 😁 The sweet and spicy flavor brings a little heat that wakes up your taste buds, while the cream cheese tends to cools things down.
My version of cream cheese and pepper jelly combines creole seasoning with pepper jack cheese to really kick up the spice level. The sweetness of the jelly blends with the heat to make the perfect snack. If you like a milder version, just leave out the spicy ingredients and it will still taste amazing!
Cream cheese pepper jelly dip is a popular appetizer during the holidays, but it’s also a great option for birthday parties, baby showers and summer picnics. Try this Texas Trash Dip if you’re craving something warm and gooey, or my Sloppy Joe Dip that’s hearty enough to serve for dinner.
What You’ll Need
Below are the ingredients you’ll need for your trip to the grocery store. To view quantities, check out the printable recipe card.
- Cream Cheese: Use a softened cream cheese block for the smoothest base.
- Sour Cream: Adds tang and helps combine cream cheese into a fluffy blend.
- Pepper Jack Cheese: Brings an additional kick, but you can sub Monterey Jack if you like it mild.
- Green Onions: Add color and flavor.
- Creole Seasoning: You can swap in cajun seasoning or just use garlic salt.
- Pepper Jelly: Use hot pepper jelly, spicy jelly, or even homemade pepper jelly for the heat level you like.
- Crackers: Try Ritz crackers, Wheat Thins, or your favorite crackers for dipping.
Easy Instructions
- Preheat oven to 375°F. Add the cream cheese and sour cream to a mixing bowl.
- Whip mixture with an electric mixer on medium speed for 2 minutes until smooth.
- Stir in the pepper jack cheese, green onions, and Creole seasoning until just combined.
- Spread the cream cheese mixture into the small oven safe serving dish.
- Bake for 10-15 minutes. The dip should be heated through and slightly bubbly at the edges.
- Spread the jelly over the hot dip. Serve warm with your favorite dippers such as Ritz crackers, pretzels, or veggies.
Favorite Dippers
- Ritz crackers or Tomato Basil Wheat Thins
- Toasted baguette slices
- Pita chips or buttery crackers
- Celery sticks or bell pepper strips
- Fresh vegetables like cucumber slices or carrot sticks
Make It Yours!
- Try swapping sharp cheddar cheese or goat cheese for a twist.
- Mix in crumbled bacon for a savory layer of flavor.
- Serve it in a pie dish or pottery for that rustic look everyone loves.
Dip Tips
- Make sure the block cream cheese is fully softened before mixing.
- Use freshly shredded pepper jack cheese or sharp cheddar cheese for the best results.
- If the jelly feels too thick, heat it in a microwave-safe bowl for 10 seconds before spreading.
- Don’t over bake! Pull it out once it’s hot and bubbly on top.
Recipe FAQ
Yes, you can make the cheese mixture ahead and keep it covered in the fridge. Bake it right before serving, and add the jelly at the last minute.
The spice level depends on the jelly, cheese and spice you use. Try green pepper jelly or mild brands if you don’t love spicy food. Sub the pepper jack cheese for a mild blend, and use garlic salt instead of creole seasoning to delete the heat.
Serve warm in the same dish you baked it in so it stays creamy. Pair with Ritz crackers or veggies for dipping.
Storage Guide
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze: Freeze the cream cheese mixture (without the jelly) for up to 3 months in an airtight container. Thaw in the refrigerator overnight, then reheat as needed. Add the jelly just before serving.
Reheat: Warm gently in the oven at 350°F for about 5 to 7 minutes or in the microwave until heated through.
Pepper Jelly Cream Cheese Dip
*See notes in post for detailed tips, photos and instructions.
Equipment
- electric mixer
- spatula
- oven safe serving dish
Ingredients
- 8 ounce block cream cheese - softened
- ¼ cup sour cream
- 1 cup shredded pepper jack cheese - can sub a milder cheese
- 2 Tablespoons green onions - chopped
- ½ teaspoon Creole seasoning - can sub garlic salt
- ½ cup pepper jelly - room temperature
- crackers, pita chips, or celery sticks for serving
Instructions
- Preheat oven to 375°F. Add the cream cheese and sour cream to a mixing bowl.
- Whip mixture with an electric mixer on medium speed for 2 minutes until smooth.
- Stir in the pepper jack cheese, green onions, and Creole seasoning until just combined.
- Spread the cream cheese mixture into a small oven-safe serving dish.
- Bake for 10-15 minutes. The dip should be heated through and slightly bubbly at the edges.
- Spread the pepper jelly over the hot dip. Serve warm with your favorite dippers such as crackers, pretzels, or veggies.
Notes
- You can use plain Greek yogurt instead of sour cream.
- Substitute cheddar or Monterey Jack cheese for the pepper jack.
- Use chopped chives in place of green onions.
- Your cream cheese must be fully softened to prevent lumps.
- For the best melt, shred your own block of pepper jack cheese. Pre-shredded cheeses have coatings that can make them melt less smoothly.
- If your dip appears greasy after baking, it may have been baked for too long. Remove it from the oven as soon as it’s hot and bubbly.
- Serve the dip directly in the dish you baked it in. This keeps it warm longer.
Nutrition
*Nutrition info is an auto generated estimate.
My family loved this!
That’s awesome! Thanks for letting me know.
Always looking for something new, and here it is.