If you need a last-minute appetizer that always disappears first, this Hot Pepper Jelly Cream Cheese Dip is it. It’s warm, creamy, sweet, spicy, and takes literally five minutes of prep. I grew up seeing the classic block-of-cream-cheese-with-jelly-atop situation at every party… but this baked version takes that nostalgic combination and turns it into something luxurious, melty, and irresistible.
This dip is perfect for holiday parties, game day spreads, or any time you need something impressive without a ton of effort. It’s one of those recipes you can throw together while guests are taking their coats off and no one will ever know how easy it was.
Why You’ll Love This Dip
- Zero fuss. Mix, layer, bake. That’s it.
- Crowd-pleasing flavor. The creamy base balances the sweet-heat of the pepper jelly so perfectly.
- Budget-friendly. Just a handful of affordable ingredients.
- Versatile. Works with crackers, crostini, pretzels, or even veggies.
Tips & Variations
- Not a heat lover? Use mild pepper jelly or mix in a spoonful of apricot preserves to soften the spice.
- Make it festive. Green jelly for Christmas, red jelly for Valentine’s Day — it always works.
- Prep-ahead. Assemble it up to a day in advance, keep it covered in the fridge, and bake right before serving.
- Add-ins. A pinch of crushed red pepper or diced pickled jalapeños can turn the heat up if your crowd likes it spicy.
Hot Pepper Jelly Dip
Yield:
6-8
Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1 cup hot pepper jelly (red or green)
- 1 cup shredded sharp cheddar cheese
- 1/4 tsp garlic powder
- Pinch of salt
- 2 green onion, finely sliced
- Crackers or toasted baguette, for serving
Instructions
- Preheat your oven to 350°F.
- In a mixing bowl, combine the cream cheese, sour cream, garlic powder, and salt until smooth.
- Fold in the shredded cheddar and most of the sliced green onion, reserve some for garnish.
- Spread the mixture into a small baking dish.
- Spoon the hot pepper jelly over the top and gently spread it edge-to-edge.
- Bake for 12–15 minutes, until the edges are hot and bubbly.
- Finish with green onions and serve warm with crackers or crostini. Enjoy!
