Pepper Jelly Cream Cheese Dip
Every great gathering has that one dip, the one guests keep circling back to, and this pepper jelly cream cheese dip is it.
Servings: 12 servings
Calories: 326kcal
Equipment
- stand mixer or hand mixer
- Mixing bowl
- 9 or 8 inch serving dish
Ingredients
- 10 ounces pepper jelly divided
- 16 ounces cream cheese softened
- 1 green onion thinly sliced
- 2 teaspoons everything bagel seasoning
- 2 cups sharp cheddar cheese shredded
- 8 pieces bacon cooked and crumbled
- crackers for serving
Instructions
- In a stand mixer, add the cream cheese and whip until light and fluffy, about 1-2 minutes.
- Mix in about ⅓ of the pepper jelly, shredded cheese and everything bagel seasoning until well combined.
- Spread the dip on an 8 or 9 inch serving dish. Cover and refrigerate until ready to serve.
- When ready to serve, spread remaining pepper jelly evenly on top and garnish with crumbled bacon and sliced green onions.
- Pair with crackers, crusty bread or raw veggies for dipping.
Notes
Storage + make-ahead tips
- Refrigerate after storing leftovers in an airtight container. It'll keep up to four days, and the flavors continue to develop as it sits, making it even better the next day.
- Make ahead by preparing the cream cheese base a day in advance and refrigerating it. Just add the jelly and toppings right before serving for the freshest presentation.
- Not freezer-friendly: Cream cheese-based dips don’t hold their creamy texture after freezing. This dip is best enjoyed fresh.
Nutrition
Calories: 326kcal | Carbohydrates: 17g | Protein: 9g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 67mg | Sodium: 390mg | Potassium: 96mg | Fiber: 0.03g | Sugar: 14g | Vitamin A: 865IU | Vitamin C: 2mg | Calcium: 171mg | Iron: 0.1mg