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Pepper Jelly Cheese Dip

Pepper jelly cheese dip pairs a creamy, bubbling cheddar base with a warm, sweet-peppery topping. Bake it in a 1-quart dish, then spoon the smooth pepper jelly over the top and serve warm.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

For the cheese dip
  • 1 block (8 oz) cream cheese softened
  • 0.25 cup sour cream
  • 1 cup sharp cheddar cheese shredded
  • 0.5 tsp garlic powder
  • 0.125 tsp black pepper
For the topping
  • 0.5 cup pepper jelly

Equipment

  • 1 1-quart baking dish

Method
 

Make the cheese dip
  1. Heat the oven to 350°F.
  2. Lightly grease a 1-quart baking dish.
  3. In a medium bowl, stir together the cream cheese, sour cream, cheddar, garlic powder, and black pepper until evenly combined.
  4. Spread the mixture in the prepared dish.
  5. Bake for 20 to 25 minutes, until hot and bubbling around the edges.
Warm the topping
  1. While the dip bakes, microwave the pepper jelly in a microwave-safe bowl for 20 to 30 seconds.
  2. Stir until smooth.
Assemble and serve
  1. Spoon the warm pepper jelly over the baked cheese dip.
  2. Serve warm.

Notes

For the smoothest texture, soften the cream cheese before mixing. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended because the dairy may become grainy. For a dairy-free version, use dairy-free cream cheese, sour cream, and cheddar.