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Pepper Jelly Cheese Dip

Pepper jelly cheese dip combines creamy baked cheddar dip with a smooth, sweet-spicy pepper jelly topping. Bake it until hot and bubbling around the edges, then spread the warmed jelly over the top for an easy appetizer.
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Prep Time 10 minutes
Cook Time 26 minutes
resting 5 minutes
Total Time 41 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 229
Ingredients Equipment Method Notes

Ingredients
  

For the cheese dip
  • 1 nonstick cooking spray for coating
  • 1 block (8 oz) cream cheese softened
  • 0.5 cup sour cream
  • 1 cup sharp cheddar cheese shredded
  • 0.5 tsp garlic powder
  • 0.25 tsp salt
For the pepper jelly topping
  • 0.5 cup pepper jelly

Equipment

  • 1 1-quart baking dish

Method
 

Make the cheese dip
  1. Heat the oven to 350°F and lightly coat a 1-quart baking dish with nonstick cooking spray.
  2. Stir the cream cheese, sour cream, cheddar, garlic powder, and salt together in a medium bowl until evenly combined, then spread the mixture in the dish.
  3. Bake for 20 to 25 minutes, until hot and bubbling around the edges.
Prepare the topping
  1. Warm the pepper jelly in a microwave-safe bowl for 20 to 30 seconds, then stir until smooth and pourable.
  2. Spread the jelly over the hot dip and let it rest for 5 minutes before serving.

Notes

For the smoothest dip, soften the cream cheese before mixing. Refrigerate leftovers for up to 3 days; freezing is not recommended because the dairy may separate. For a dairy-free variation, use dairy-free cream cheese, sour cream, and cheddar.