Pepper jelly cheese dip is the ultimate appetizer. It’s sweet, spicy, creamy, and ready in 10 minutes for the easiest ‘fancy’ party dip.
- Flavor: Smooth and rich with a kick from the jelly. This dip balances creamy cheese with just enough heat for seconds (and thirds, I won’t tell).
- Technique: Whipping the cream cheese until fluffy makes this a lighter, scoopable dip.
- Recommended Tools: A hand mixer, a rubber spatula, and a shallow serving dish make this party-ready in minutes.
- Serving Suggestions: Serve this with buttery crackers, pretzels, crostini, or fresh veggie sticks, and it will be the first thing to disappear from your holiday snack board or game-day spread.
The Flavor Lineup
- Cream Cheese: Full-fat cream cheese gives this dip plenty of richness. Neufchâtel can also be used, but it is a bit softer.
- Pepper Jelly: I love keeping a jar of my favorite pepper jelly on hand. Any flavor or heat level works.
- Cheese: Sharp cheddar makes for the best contrast. Swap in pepper jack cheese, smoked cheddar, or a cheddar blend for variety.
- Variations: For more heat, use hot pepper jelly or stir a pinch of crushed red pepper into the base, add chopped chives for a fresh twist, or sprinkle chopped pecans or bacon bits on top for a little crunch.
How to Make Pepper Jelly Cheese Dip
- Mix the cream cheese, garlic powder, and onion powder.
- Beat. Add the grated cheese and mix to combine (full recipe below).
- Spread the mixture in a dish. Top with pepper jelly. Serve.
Fridge Friendly Party Prep
Make the cheese base up to two days ahead, then add jelly and green onion before serving. For parties, double it on a large platter, surround with crackers and pretzels, and let sit 10–15 minutes at room temp for easy scooping.
The cream cheese layer can be frozen for up to 2 months, but the pepper jelly layer is best added fresh before serving.
Favorites Creamy Party Dips
Did you enjoy this Pepper Jelly Cheese Dip Recipe? Leave a comment and rating below.
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Add the cream cheese, garlic powder, and onion powder to a medium bowl. Beat with a hand mixer on medium speed until light and fluffy. Add the grated cheese and mix well to combine.
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Spread the cream cheese mixture onto the bottom of a shallow dish or plate.
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Top with the pepper jelly and garnish with green onion.
Keep leftovers in an airtight container in the refrigerator for 4 days. The base without the jelly will keep for 2 months in the freezer. Thaw in the fridge and then whip again and top with jelly.Â
Calories: 194 | Carbohydrates: 4g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 48mg | Sodium: 192mg | Potassium: 67mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 622IU | Vitamin C: 0.4mg | Calcium: 106mg | Iron: 0.1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Dip
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