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Pepper Jelly Cheese Dip

Pepper jelly cheese dip pairs a smooth, tangy cream cheese and sharp cheddar base with a sweet pepper jelly topping. Spread it in a shallow dish, chill for at least 30 minutes, and serve with crackers.
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Prep Time 2 minutes
Cook Time 1 minute
chilling 30 minutes
Total Time 33 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the dip
  • 1 block (8 oz) cream cheese softened
  • 0.5 cup sour cream
  • 1 cup sharp cheddar cheese shredded
  • 0.25 tsp kosher salt
For the topping
  • 0.5 cup pepper jelly
For serving
  • 1 box (8 oz) crackers

Equipment

  • 1 hand mixer
  • 1 8-inch shallow serving dish

Method
 

Make the dip
  1. In a medium bowl, beat the cream cheese and sour cream with a hand mixer on medium speed until smooth, 1 to 2 minutes.
  2. Fold in the cheddar and salt.
  3. Spread the mixture in an 8-inch shallow serving dish.
Add the topping
  1. Microwave the pepper jelly in a small microwave-safe bowl for 15 to 20 seconds.
  2. Stir until loosened.
  3. Spread the pepper jelly over the dip.
Chill and serve
  1. Cover and refrigerate for at least 30 minutes.
  2. Serve with the crackers.

Notes

For a smooth dip, make sure the cream cheese is fully softened. Refrigerate covered for up to 3 days; freezing is not recommended because the dairy may become grainy. For a dairy-free variation, use plant-based cream cheese, sour cream, and cheddar.