Pepper Jelly Cream Cheese (+Video)
A savory dip topped with pepper jelly.
Servings 8
Calories 160kcal
Ingredients
- 10 ounce jar pepper jelly (use whatever heat level you prefer)
- 8 ounce block cream cheese, softened to room temperature
- ½ cup chopped green onions (divided use)
- ½ cup shredded cheddar cheese
- ½ teaspoon garlic powder
- ½ teaspoon paprika (optional)
- ¼ teaspoon kosher salt
Instructions
- Preheat the oven to 350° F.
- Heat up 10 ounce jar pepper jelly in a microwave-safe dish for 10-second increments until it is not so thick and can be spread over the cream cheese smoothly. Set aside.
- In a pie dish (or similarly sized oven safe dish) add 8 ounce block cream cheese, softened to room temperature, 1/2 cup shredded cheddar cheese , 1/2 teaspoon garlic powder, 1/2 teaspoon paprika and 1/4 teaspoon kosher salt. Mix until smooth and combined.
- Then stir in 1/4 cup green onions. Spread the cream cheese mixture so it is evenly spread out in the pie dish.
- Wipe the edges of the pie dish so it is clean from the cream cheese.
- Top the cream cheese mixture with the warmed pepper jelly so all of the cream cheese is covered.
- Bake for about 7-8 minutes or until the dip is hot.
- Top with the remainder 1/4 cup of the green onions. Serve warm with your favorite dippers.
Video
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Calories: 160kcal | Carbohydrates: 27g | Protein: 6g | Fat: 3g | Sodium: 330mg | Fiber: 1g | Sugar: 19g
