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Pepper Jelly Cheese Dip

A delightful blend of creamy cheeses and sweet pepper jelly, perfect for appetizers and gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cheese Mixture
  • 8 oz cream cheese, softened Make sure it is softened for easier mixing.
  • 1 cup shredded sharp cheddar cheese For a bold flavor.
  • 1/2 cup shredded Monterey Jack cheese To add creaminess.
  • 1/4 cup mayonnaise Optional for extra creaminess.
  • 1/4 teaspoon garlic powder For added flavor.
Topping
  • 1/2 cup pepper jelly (red or green) Choose your preferred color.
Serving Options
  • Crackers or toasted baguette slices For serving.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and grease a small baking dish.
  2. In a mixing bowl, combine the cream cheese, cheddar cheese, Monterey Jack cheese, mayonnaise, and garlic powder. Mix until creamy.
  3. Spread the cheese mixture evenly into the greased baking dish.
Baking
  1. Bake for 12 to 15 minutes, or until the dip is bubbly and golden.
  2. Remove from the oven and immediately spread the pepper jelly evenly over the top.
Serving
  1. Serve hot with crackers or toasted baguette slices.

Notes

Pro Tip: Try using spicy pepper jelly and sprinkle some crumbled bacon on top for an extra kick. Make Ahead: You can mix the ingredients (except for the jelly) a day before baking, then refrigerate. Freezer Option: You can freeze the assembled dip (without jelly) for up to one month. Thaw it overnight before baking and topping with jelly. Store any leftover dip in an airtight container in the refrigerator for up to 3 days. To reheat, place it back in the oven or microwave.