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! Perfect for parties and snacks!
Servings: 8 servings
Calories: 226kcal
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
Calories: 226kcal | Carbohydrates: 17g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 45mg | Sodium: 183mg | Potassium: 81mg | Fiber: 0.3g | Sugar: 12g | Vitamin A: 601IU | Vitamin C: 2mg | Calcium: 146mg | Iron: 0.3mg