I love a warm, gooey dip that’s effortless to pull together, and this Pepper Jelly Cheese Dip checks that box. It pairs sweet-spicy pepper jelly with creamy cheese for a pop of flavor that always disappears fast at parties; I’ve made it dozens of times for game nights and quick weeknight snacks.
Why Make This Recipe
- Flavor punch: sweet heat from pepper jelly balanced with rich, melty cheese creates a crowd-pleasing contrast.
- Fast and convenient: ready in about 30 minutes with minimal hands-on time.
- Versatile: serve it with crackers, toasted bread, or raw veggies for different occasions.
- Make-ahead friendly: you can assemble ahead and bake just before serving.
- Personal insight: I love how a single jar of pepper jelly transforms basic cream cheese into something festive and addictive—it’s my go-to last-minute appetizer. See this similar idea for bite-sized servings like pepper jelly cream cheese bites pepper jelly cream cheese bites.
Recipe Overview
- Prep time: 10 minutes
- Cook time: 15–20 minutes (bake at 350°F / 175°C)
- Total time: 25–30 minutes
- Servings: 8 as an appetizer (about 1/4 cup per person)
- Difficulty: Easy
- Method: Mix softened cream cheese with shredded cheese and pepper jelly, then bake in an oven-safe dish until bubbly. For a skillet presentation, finish under the broiler 1–2 minutes for color. For a different creamy dip profile, you might also like this roasted red pepper cashew option roasted red pepper cashew dip.
My Experience Making This Recipe
I’ve tested this dip with different pepper jellies—mild, hot, and habanero—and adjusted jelly amounts to suit heat levels. Early trials were too sweet, so I learned to balance sweetness with sharp cheddar and a squeeze of lime when needed.
How to Make Pepper Jelly Cheese Dip
Start with 8 oz (225 g) room-temperature cream cheese, 1 cup (120 g) shredded sharp cheddar, and about 1/2 cup (120 g) pepper jelly. Beat the cream cheese until smooth, fold in cheddar and most of the jelly, then spread into a 9-inch (23 cm) oven-safe dish or cast-iron skillet. Bake at 350°F (175°C) for 15–20 minutes until bubbling, then dollop remaining jelly on top and broil 1–2 minutes if you want a glossy finish. If you prefer a meatier version, mixing in chopped cooked bacon or pepperoni can add texture—think of fun riffs like a warm cheesy pizza-style dip cheesy pizza dip with pepperoni.
Expert Tips for Success
- Use room-temperature cream cheese: it blends smoother and prevents lumps; leave on the counter 30–45 minutes.
- Grate your own cheese: pre-shredded cheese has anti-caking agents that can affect melt; freshly grated cheddar melts creamier.
- Taste the jelly first: if it’s very sweet, reduce to 1/3 cup and add 1–2 teaspoons hot sauce or a squeeze of lime to balance.
- Choose the right vessel: a 9-inch cast iron skillet or an 8×8-inch baking dish heats evenly and looks great for serving.
- Don’t overbake: remove when bubbling around the edges; overbaking can separate the fats and make the texture greasy.
How to Serve Pepper Jelly Cheese Dip
- Classic platter: serve warm with sturdy water crackers, pita chips, or toasted baguette slices for scooping.
- Veggie-friendly: pair with carrot sticks, celery, and bell pepper strips for a lighter option.
- Party-ready: place dip in a warm cast iron skillet on the center of the table and surround with small bowls of toppings like chopped cilantro, sliced jalapeños, or crumbled bacon.
- For seasonal flair, offer alongside a tart cranberry jalapeño cream cheese dip to give guests two flavor profiles cranberry jalapeño cream cheese dip.
Storage and Reheating Guide
- Refrigerator: Keep leftover dip in an airtight container for 3–4 days. Store it cooled to room temperature first, then refrigerate within 2 hours.
- Freezing: Freeze up to 2 months. For best results, freeze the baked dip in a freezer-safe container; thaw overnight in the fridge before reheating.
- Reheating: Reheat in a 350°F (175°C) oven for 12–18 minutes until warmed through. For single servings, microwave on medium (50–70% power) in 20–30 second intervals, stirring between heating to avoid hot spots.
Recipe Variations
- Spicy kick: add 1–2 tablespoons minced pickled jalapeños or 1/2 cup shredded pepper jack instead of cheddar.
- Dairy-free: swap cream cheese with 8 oz (225 g) vegan cream cheese and use a dairy-free shredded cheese alternative; check labels for meltability.
- Low-sugar: use a lower-sugar pepper jelly or reduce jelly to 1/4–1/3 cup and boost heat with fresh chiles.
- Crunchy top: sprinkle 1/3 cup panko mixed with 1 tablespoon melted butter over the top and bake for a crunchy finish.
Nutritional Highlights
- Protein and calcium: the cheese provides a good amount of protein and calcium per serving.
- High in fat and sodium: this is an indulgent appetizer—watch portion sizes (about 2 tablespoons per person if serving many).
- Allergens: contains dairy; adapt for dairy-free diets as noted. If you add nuts or use nut-based cheeses, note tree-nut allergens.
Troubleshooting Common Issues
- Dip too runny: if it separates or is greasy, cool for 10–15 minutes—cooling firms it. For future batches, reduce very soft jams and add an extra 1/4 cup shredded cheddar to bind.
- Too sweet: balance with acidity (1 teaspoon lime juice) or salt, or fold in a tablespoon of finely chopped pickled jalapeños.
- Top burns before inside heats: place dish on a middle oven rack and tent loosely with foil; finish under broiler only 1–2 minutes if needed.
Frequently Asked Questions
Q: Can I assemble this ahead of time and bake later?
A: Yes. Assemble and cover tightly, then refrigerate for up to 24 hours. Bring to room temperature for 20–30 minutes before baking, then bake as directed to ensure even heating.
Q: Can I make this in a slow cooker?
A: You can. Mix ingredients and place in a 1.5–2 quart slow cooker on low for 1–2 hours until bubbly. Stir before serving and finish under the broiler for color if desired.
Q: What’s the best pepper jelly to use?
A: Use a quality jarred pepper jelly you enjoy straight—milder jellies need more volume; hotter ones require less. Taste first and adjust the amount (1/3–1/2 cup) to balance sweetness and heat.
Q: How can I stretch this for a larger crowd?
A: Double the recipe and bake in a 9×13-inch dish; baking time will increase to about 25–30 minutes. Check doneness by ensuring it bubbles around the edges.
Conclusion
For more inspiration and a similar take on this classic, see this Pepper Jelly Cheese Dip recipe from The Tipsy Housewife: Pepper Jelly Cheese Dip – The Tipsy Housewife.
Pepper Jelly Cheese Dip
- Total Time: 30 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A warm, gooey dip featuring sweet-spicy pepper jelly and creamy cheese, perfect for parties and game nights.
Ingredients
- 8 oz (225 g) room-temperature cream cheese
- 1 cup (120 g) shredded sharp cheddar cheese
- 1/2 cup (120 g) pepper jelly
Instructions
- Preheat the oven to 350°F (175°C).
- Beat the cream cheese until smooth.
- Fold in the shredded cheddar and most of the pepper jelly.
- Spread the mixture into a 9-inch (23 cm) oven-safe dish or cast-iron skillet.
- Bake for 15–20 minutes until bubbly.
- Dollop remaining jelly on top and broil for 1–2 minutes for a glossy finish.
Notes
For a meatier version, mix in chopped cooked bacon or pepperoni for added texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American