This baked cream cheese and red pepper jelly dip is warm, creamy, sweet, and just a little spicy. An easy party appetizer that’s ready in less than 20 minutes!
Pepper Jelly and Cream Cheese Dip
Effortless to prepare yet packed with flavor, this Pepper Jelly Cheese Dip combines cream cheese and spicy pepper jelly for a crowd-pleasing appetizer.
Some recipes just stick with you and my mom’s cream cheese and red pepper jelly dip was one of those for me. It was simple and no fuss, but I remember it being irresistible. This baked version takes everything we loved about that original and gives it a warm, melty upgrade that feels just a little more special without adding any extra stress.
The magic is in that contrast of flavors and textures. You’ve got a rich, creamy layer of softened cheese, topped with zesty red pepper jelly that brings just the right balance of sweetness and heat. Once baked, it turns into a scoopable, gooey dip that’s practically made for crackers or slices of crusty bread. It’s the kind of appetizer people hover around, sneaking “just one more bite” until it’s gone.
Best of all, this is one of those recipes that looks like you tried way harder than you actually did. It comes together in about 15–20 minutes, making it perfect for last-minute get-togethers, holidays, or anytime you want something a little elevated without spending all day in the kitchen. It’s nostalgic, crowd-pleasing, and just fancy enough to feel like you didn’t just open a jar and call it a day.
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Ingredients
- Dairy: Cream cheese, shredded cheddar cheese
- Seasonings: Garlic powder, onion powder
- Canned/jarred goods: Red pepper jelly or jam
- Veggies: Green onion (for garnish)
Full ingredient amounts available in the printable recipe card at the bottom of the post.
Helpful Kitchen Tools:
Instructions
To Prep: Preheat the oven to 350 degrees Fahrenheit.
- Mix together the cream cheese, cheddar cheese, and seasonings. Scoop mixture into a small baking dish and spread evenly.
- Bake for 10 minutes, the remove from the oven.
- Spread pepper jelly over the top of the baked cheese dip, return to oven, and bake 5 more minutes.
- Remove from oven and top with chopped green onions.
Prep Tips
- Soften the Cream Cheese: Let it sit at room temp for 20–30 minutes so it spreads easily and bakes up smooth.
- Jelly Choice: Use red pepper jelly for that classic sweet heat, but you can swap in hot pepper jelly if you like a little more kick. Pineapple relish, tomato jam, or anything similar also works great for different flavor combinations.
- Make Ahead: This is an easy appetizer to prep up to a day ahead of time and make closer to party time. Simply assemble the dip, cover, and refrigerate. Bake just before serving.
- Serving Ideas: Serve warm with crackers, toasted baguette slices, or sturdy chips for scooping.
- Storage: Store leftovers in an airtight container in the fridge for up to 3–4 days. To reheat, warm in the oven or microwave until soft and scoopable again.
More Delicious Dip Recipes To Try
- Creamy Dill Dip
- Knorr Spinach Dip (in a Bread Bowl)
- Rotel Dip
- Cranberry Salsa
- Creamy Jalapeño Dip
- Taco Dip
- French Onion Dip
- Creamy Olive Dip
- Shrimp Dip
Pepper Jelly Cream Cheese Dip Recipe (Printable Recipe Card)
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Pepper Jelly Cheese Dip
Equipment
- Small baking dish
- mixing bowl
Ingredients
- 8 oz cream cheese
- 1 cup cheddar cheese shredded
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 5 oz pepper jelly
- 1 green onion diced
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Mix together the cream cheese, cheddar cheese, and seasonings. Transfer to a small baking dish and spread evenly.
- Bake for 10 minutes, the remove dish from the oven.
- Spread pepper jelly over the top of the baked cheese dip, return to oven, and bake 5 more minutes.
- Remove from oven and top with chopped green onions.
Notes
- Cream Cheese: Soften at room temp 20–30 minutes for easy spreading and a smooth bake.
- Jelly Options: Use red pepper jelly or swap with hot pepper jelly, pineapple relish, or tomato jam.
- Make Ahead: Assemble up to 1 day in advance, cover, and refrigerate. Bake before serving.
- Serving: Serve warm with crackers, toasted baguette, or sturdy chips.
- Storage/Reheat: Refrigerate leftovers 3–4 days; reheat until warm and scoopable.
Nutrition
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