Pepper Jelly Cheese Dip

Before You Jump to the Recipe…

Making this for a party or the holidays? Take a quick look at Choosing the Right Pepper Jelly and Make Ahead Tips below. They’ll help you get the flavor just right and prep this dip ahead of time.

The Legendary Dip

This Pepper Jelly Cheese Dip is one of those appetizers that doesn’t look particularly complicated, because it isn’t, but somehow everyone ends up standing around it at a party. It starts with softened cream cheese whipped until light and creamy, then I add freshly shredded sharp cheddar and pepper jack cheese along with dry mustard, garlic powder, cayenne, celery salt, dried onion, and parsley.

The whole thing gets spread onto a serving dish and chilled so all those flavors have time to get to know each other.

Right before serving, I cover the top with a generous layer of sweet and spicy pepper jelly and finish it with fresh chives.

The combination is cool, creamy, cheesy, salty, spicy, and sweet all at once.

Put out a sleeve or two of buttery round crackers and watch what happens.

Why Pepper Jelly And Cheese Work So Well Together

If you’ve never eaten pepper jelly with cheese, the combination might sound a little strange.

Trust me on this one.

Pepper jelly has that wonderful combination of sweetness, acidity, and a little heat. Pair it with rich cream cheese and salty sharp cheddar and suddenly everything balances.

Then the pepper jack reinforces that little bit of heat without making the dip overwhelmingly spicy.

This is why I don’t mix the pepper jelly INTO the cheese mixture.

I like having that distinct layer on top.

When you drag a cracker through the dip, you get creamy cheese and sweet pepper jelly in the same bite.

That contrast is what makes this so good.

No Baking Needed

One thing I want to make clear because there are so many hot cheese dips out there: this one is served cold or cool, not baked.

There is no oven involved.

You whip the cheese mixture, refrigerate it, let it sit out for a bit before serving so it becomes scoopable, and then add your pepper jelly and chives.

That also makes this an excellent appetizer when your oven is already occupied.

Think Thanksgiving, Christmas Eve, Christmas Day, Easter, or any party where you have six other things competing for oven space.

This dip isn’t interested in any of that drama.

It just sits in the refrigerator waiting for its moment.

Shred Your Own Cheese

Can you buy bags of shredded cheese?

Of course.

Will the dip still be good?

Yes.

But if you have the extra few minutes, I really recommend buying blocks of sharp cheddar and pepper jack and shredding them yourself.

I use the thicker side of my grater.

Those thicker shreds give this dip a texture I really love because you’re getting little ribbons of actual cheese throughout the creamy base.

I also think freshly shredded cheese simply tastes better here.

With a baked cheese dip, everything melts together anyway. This cheese stays intact, so you really notice its flavor and texture.

The Seasonings Make The Dip

The ingredient list is simple, but there are several little seasonings that make a big difference.

I use:

• Dry mustard
• Garlic powder
• Cayenne pepper
• Celery salt
• Dried minced onion
• Dried parsley

None of these should dominate the dip.

They’re there to make the cheese taste more interesting.

The dry mustard is particularly good with sharp cheddar, while the celery salt and dried onion give the dip a savory quality that balances the sweetness we’re eventually adding on top.

The cayenne gives you another little layer of heat.

If you’re sensitive to spicy food, you can absolutely reduce it.

Choosing the Right Pepper Jelly

The pepper jelly is a major component of this recipe, so this is one ingredient where I like to buy one I really enjoy.

When I originally made this recipe, I found a great pepper jelly at one of our local grocery stores in the Western Upper Peninsula of Michigan.

I have also used and enjoyed Stonewall Kitchen pepper jelly, and there are lots of good options available at regular grocery stores.

You do NOT have to hunt down the exact jar I’m using in a picture.

Use a pepper jelly that tastes good to you.

You can use something relatively mild or choose a hotter variety if your crowd likes more spice.

Since the pepper jelly is being paired with cream cheese, cheddar, and pepper jack, the dairy mellows quite a bit of the heat, so even people who aren’t usually big fans of spicy food tend to enjoy this dip.

Red Pepper Jelly Or Green Pepper Jelly?

Either one can work.

Red pepper jelly gives you that beautiful jewel-like color on top, which is especially pretty around the holidays.

Green pepper jelly can also be delicious and gives the dip a completely different look.

You could even make two smaller dishes, one topped with red pepper jelly and one with green, for a Christmas party.

The important thing isn’t the color.

It’s finding a jelly with a nice balance of sweetness, pepper flavor, acidity, and heat.

Is Pepper Jelly Really Spicy?

This depends entirely on the brand.

Some pepper jellies are mostly sweet with just a little warmth. Others contain hotter peppers and have a noticeable kick.

The nice thing about this particular dip is that you have a lot of dairy working in your favor.

Cream cheese, cheddar, and pepper jack all help soften the heat.

If you’re serving people who don’t like spicy food, choose a mild pepper jelly and reduce or omit the cayenne in the cheese mixture.

If your people like heat, use a hotter jelly and keep the cayenne.

You can make this as mild or spicy as you want.

Whip The Cream Cheese First

Start with softened cream cheese.

This is important.

Cold cream cheese isn’t going to whip into the smooth, fluffy base we’re looking for.

I use a hand mixer or stand mixer and whip the cream cheese on high until it’s light and creamy before adding anything else.

Then I add the seasonings.

Once those are incorporated, I gradually add the freshly shredded cheddar and pepper jack.

Adding the shredded cheese a little at a time makes it much easier to evenly distribute it throughout the cream cheese.

Once everything is combined, I give it another good whip.

You’re looking for something creamy and spreadable but with plenty of texture from those thicker shreds of cheese.

Give The Dip Time To Rest

This is one of those recipes where time is an ingredient.

Once the cheese mixture is finished, spread it onto your serving dish, cover it, and refrigerate it.

I prefer making this the night before.

As it sits, the dried onion softens and all those seasonings work their way through the cream cheese.

You CAN make it and serve it the same day, but if you have time to let it sit for several hours or overnight, I think it’s better.

Make Ahead Tips

This might be my favorite thing about this recipe.

You can make the cheese portion a day or even two days ahead of your party.

Cover it well and keep it refrigerated.

Do NOT add the pepper jelly and fresh chives yet.

Add those shortly before you’re ready to serve.

This means that when your guests are arriving, you’re basically pulling a dish from the refrigerator, topping it with jelly and chives, and opening a box of crackers.

That’s my kind of entertaining.

Let It Sit Out Before Serving

Here’s another important little detail.

Don’t pull the dip directly from a cold refrigerator, put it on the table, and expect people to immediately scoop it up with delicate crackers.

Cream cheese gets firm when it’s cold.

I like to take the cheese mixture out of the refrigerator about an hour before serving so it has time to soften.

Then I spread the pepper jelly over the top and sprinkle on the fresh chives.

You want the dip cool but spreadable.

That way your cracker can actually scoop through the cheese instead of snapping in half.

We’ve all been there.

How Much Pepper Jelly Should I Use?

My recipe calls for about 3/4 cup of pepper jelly, but this is absolutely something you can adjust.

I like enough jelly to give you a nice layer across the entire top.

That way every scoop gets some.

If your pepper jelly is particularly sweet or spicy, you may want a little less.

If everyone is obsessed with the jelly, add more.

This isn’t baking.

Nothing terrible is going to happen because you used an extra spoonful of pepper jelly.

Don’t Forget The Fresh Chives

Fresh chives aren’t just there to make the dip look pretty.

They give you a little fresh onion flavor that works beautifully with the rich cheese and sweet jelly.

They also make the finished dish look especially nice.

That bright green over glossy red pepper jelly is gorgeous for Christmas and holiday parties.

I add the chives at the very end, right before serving.

What Crackers Are Best With Pepper Jelly Cheese Dip?

My favorite is a buttery round cracker.

You need something sturdy enough to scoop the cheese but mild enough that it doesn’t compete with all the flavors in the dip.

You could also serve:

• Club-style crackers
• Water crackers
• Wheat crackers
• Pretzel crisps
• Toasted baguette slices
• Crostini

I would avoid an extremely seasoned cracker.

There is already plenty happening in the dip.

Sometimes a good old buttery cracker is exactly what you need.

A Great Holiday Appetizer

This dip works year-round, but it is particularly good for the holidays.

First, it’s make-ahead.

Second, it doesn’t use valuable oven space.

Third, the red pepper jelly and green chives make it look like you intentionally coordinated your appetizer with Christmas.

No one needs to know it just worked out that way.

It’s also easy to transport.

Make the cheese base in your serving dish, cover it well, and bring the pepper jelly and chives separately.

When you arrive, top the dip and put out the crackers.

Done.

Other Ways To Serve Pepper Jelly Cheese Dip

Crackers are the obvious choice, but they’re not the only one.

You can also serve this with:

• Toasted baguette slices
• Crostini
• Pretzel crisps
• Celery sticks
• Mini sweet peppers
• Cucumber slices

For a larger appetizer spread, I would surround the dip with a combination of crackers and fresh vegetables.

You could also add some sliced salami or summer sausage nearby and turn the whole thing into an easy grazing board.

Frequently Asked Questions

Can I Make Pepper Jelly Cheese Dip Ahead Of Time?

Yes. This is one of the best things about the recipe. Make the cheese mixture one or two days ahead, cover it, and refrigerate. Add the pepper jelly and fresh chives shortly before serving.

What Kind Of Pepper Jelly Should I Use?

Use a pepper jelly you genuinely like. I have used Stonewall Kitchen and also locally made pepper jellies. Mild, medium, or hot will all work depending on your preference.

Can I Use Pre-Shredded Cheese?

Yes. I prefer freshly shredded cheese because I like the thicker texture and flavor, but pre-shredded cheese will work when you need to save time.

Can I Make This Less Spicy?

Absolutely. Choose a mild pepper jelly and reduce or omit the cayenne pepper.

Can I Make It Spicier?

Use a hot pepper jelly and increase the cayenne slightly. You could also use an extra-spicy pepper jack.

Why Is My Dip Too Hard To Scoop?

It is probably too cold. Let the dip sit at room temperature for a while before serving so the cream cheese can soften.

Can I Mix The Pepper Jelly Into The Dip?

You can, but I prefer keeping it as a layer on top. That gives you a better contrast between the creamy, savory cheese and sweet pepper jelly in every bite.

How Long Can I Leave The Dip Out?

Because this is a dairy-based dip, don’t leave it sitting at room temperature indefinitely. For a long party, put out smaller portions and replenish from the refrigerator as needed.

Can I Double The Recipe?

Yes. For a large party, double the ingredients and either use one larger serving dish or divide the dip between two smaller dishes. I actually like two smaller dishes because you can put them in different areas of the party.

More Easy Party Spreads

If you love this Pepper Jelly Cheese Dip, I have plenty of other easy party spreads and dips that are perfect for holidays, game days, or anytime you need something simple to put out for a crowd. I especially love appetizers that can be made ahead of time and served with crackers, toasted bread, or fresh vegetables so everyone can help themselves. Take a look through some of my other favorite cheese spreads, creamy dips, and easy party appetizers below. These are the kinds of recipes that disappear quickly, so you may want to pick more than one.

Click the image for the recipe!

One Of Those Recipes People Remember

There is a reason I call this The Legendary Dip.

It’s incredibly easy, but it has enough going on that it doesn’t taste like an appetizer you threw together at the last minute.

You get sharp cheddar, spicy pepper jack, creamy cheese, savory seasonings, sweet pepper jelly, a little heat, and fresh chives all piled onto a buttery cracker.

Even better, almost all the work happens the day before.

Make it, refrigerate it, and forget about it until your party.

Then add the pepper jelly, sprinkle on some chives, put out the crackers, and wait for someone to ask you for the recipe.