This Baked Pepper Jelly Cream Cheese Spread is the kind of warm, gooey party dip that vanishes in minutes. Sweet heat from pepper jelly, creamy cheese, a little sharp cheddar, and a crunchy pecan topping all bake together into one bubbly, irresistible spread that’s perfect for holidays, game day, or any casual get-together.
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup pepper jelly (red or green)
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/2 cup chopped pecans (optional, for topping)
- Crackers or baguette slices, for serving
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a small baking dish or oven-safe serving bowl (about 1 quart or 6–8 inches round).
- In a medium mixing bowl, combine the softened cream cheese, pepper jelly, shredded cheddar cheese, chopped green onions, garlic powder, black pepper, and salt.
- Stir until the mixture is creamy, evenly blended, and no big streaks of cream cheese remain. A spatula or hand mixer on low works well here.
- Transfer the mixture to the prepared baking dish, smoothing the top into an even layer with a spatula.
- Sprinkle the chopped pecans evenly over the top, if using, for a crunchy, toasty finish.
- Bake for 20–25 minutes, or until the dip is hot, bubbly around the edges, and lightly golden on top.
- Remove from the oven and let cool for 5–10 minutes so it’s warm and scoopable but not too hot to eat.
- Serve the baked spread warm with crackers or toasted baguette slices and enjoy right away.
Variation
- Extra-spicy: Use hot pepper jelly and add a pinch of crushed red pepper flakes or a dash of hot sauce for more kick.
- No-nut version: Skip the pecans and top with extra shredded cheddar or a mix of cheddar and Monterey Jack for a cheesy crust.
- Skillet-style dip: Spread the mixture into a small cast-iron skillet instead of a baking dish for a rustic presentation that stays warm longer.
Cooking Notes
- Baking time can vary slightly by oven and dish depth look for the edges to be bubbly and the top lightly golden rather than relying only on the clock.
- If the top is browning too quickly, loosely tent the dish with foil for the last few minutes of baking.
- For a little extra color, you can broil the dip for 1–2 minutes at the end of baking just watch closely so the pecans don’t burn.
Serving Suggestions
- Serve with sturdy crackers, toasted baguette slices, pita chips, or pretzel crisps that can hold up to the warm, gooey dip.
- Add it to a party board with fresh veggies, nuts, and cured meats for a colorful, crowd-pleasing spread.
- Use leftovers as a spread on warm sandwiches, sliders, or grilled chicken for a sweet-heat twist.
Tips
- Taste your pepper jelly first if it’s very sweet, you can add an extra pinch of salt or a splash of apple cider vinegar to balance.
- For cleaner scooping at parties, provide small spoons or spreaders so guests don’t break their crackers in the dip.
- Make it ahead by assembling the dish up to the baking step, cover, refrigerate for up to 24 hours, then bake just before serving (add a few extra minutes if starting from cold).
Prep Time:
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Total Time: 30–35 minutes
Nutritional Information (Per Serving)
- Calories: 210
- Protein: 5g
- Sodium: 320mg
Frequently Asked Questions
- Can I make this pepper jelly cream cheese spread ahead of time?
– Yes. Assemble the dip in the baking dish, cover tightly, and refrigerate for up to 24 hours before baking. When ready to serve, bake as directed, adding a few extra minutes if it’s very cold going into the oven.
2. Can I reheat leftovers?
– Absolutely. Reheat in a 300°F (150°C) oven for 10–15 minutes, or microwave in short bursts, stirring occasionally, until warmed through. The texture is best when reheated gently.
3. What kind of pepper jelly works best?
– Any red or green pepper jelly works well. Choose mild for a gentle sweetness or hot pepper jelly if you like more heat. You can even mix mild and hot to customize the spice level.
4. Can I make this without nuts?
– Yes. Simply omit the pecans. You can leave the top plain, or add extra shredded cheese or a sprinkle of green onions for color and flavor instead.
Conclusion
Warm, cheesy, and just the right amount of sweet and spicy, this Baked Pepper Jelly Cream Cheese Spread is a guaranteed crowd-pleaser. It comes together in minutes with simple ingredients, bakes up bubbly and golden, and pairs perfectly with your favorite crackers or crostini. Keep this recipe handy for effortless entertaining all year long.
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Baked Pepper Jelly Cream Cheese Spread
- Total Time: 30–35 minutes
- Yield: About 8 servings 1x
- Diet: Vegetarian (if using vegetarian-friendly cheese)
Description
This Baked Pepper Jelly Cream Cheese Spread is the kind of warm, gooey party dip that vanishes in minutes. Sweet heat from pepper jelly, creamy cheese, a little sharp cheddar, and a crunchy pecan topping all bake together into one bubbly, irresistible spread that’s perfect for holidays, game day, or any casual get-together.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup pepper jelly (red or green)
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/2 cup chopped pecans (optional, for topping)
- Crackers or baguette slices, for serving
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a small baking dish or oven-safe serving bowl (about 1 quart or 6–8 inches round).
- In a medium mixing bowl, combine the softened cream cheese, pepper jelly, shredded cheddar cheese, chopped green onions, garlic powder, black pepper, and salt.
- Stir until the mixture is creamy, evenly blended, and no big streaks of cream cheese remain. A spatula or hand mixer on low works well here.
- Transfer the mixture to the prepared baking dish, smoothing the top into an even layer with a spatula.
- Sprinkle the chopped pecans evenly over the top, if using, for a crunchy, toasty finish.
- Bake for 20–25 minutes, or until the dip is hot, bubbly around the edges, and lightly golden on top.
- Remove from the oven and let cool for 5–10 minutes so it’s warm and scoopable but not too hot to eat.
- Serve the baked spread warm with crackers or toasted baguette slices and enjoy right away.
Notes
- Let the cream cheese soften at room temperature for about 30 minutes so it blends smoothly with the other ingredients.
- For the best flavor and melt, shred your cheddar cheese from a block instead of using pre-shredded cheese.
- A 1-quart baking dish or 6–8 inch round dish works well; if you double the recipe, use a larger dish and add 5–10 minutes to the bake time.
- If your pepper jelly is very thick, you can warm it slightly in the microwave (10–15 seconds) to make mixing easier.
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: About 1/4 cup
- Calories: 210
- Sugar: 10g
- Sodium: 320mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.5g
- Protein: 5g
- Cholesterol: 35mg
Keywords: pepper jelly cream cheese dip, baked cream cheese spread, holiday appetizer, party dip, easy baked appetizer
