So Here’s the Story Behind This Dip…
Okay, first off—if you’d told me five years ago I’d be passing around a bowl of something called Pepper Jelly Cheese Dip at every get-together, I would’ve laughed. (My cousin once called it “that weird green-red goo cheese thing.”) But trust me, this dip has worked its way onto my table more times than I can count, mostly because it disappears before anyone even asks for chips. And one time, my uncle used it as a sandwich spread instead of a dip, which was honestly a chaotic but kind of brilliant move. Anyway, there’s a reason my friends start lingering by the kitchen when they know I’m making this stuff—especially since last summer when I dropped a bowl and sent it flying across the patio, but that’s a whole other saga.
So, if you want something that’s weirdly addictive (and also unfussy), you’re in for a treat. Plus, the ingredient list isn’t scary—just full of the comfort-food stuff most people secretly love.
Why I Keep Making This (Even When I Swear I Won’t)
I make this when company’s coming in an hour and I’ve forgotten (again!) that I should have something on the table besides sad potato chips. My family goes nuts for this despite pretending to be fancy cheese board people. The combo of salty, creamy, and sweet-spicy just hits. This is also my panic dish for potlucks—I think it actually got me out of a Secret Santa exchange once, but that’s probably best left unexplored.
Honestly, the only thing that annoys me: If you show up to the party late, forget about leftovers. I’ve learned that the hard way (now I stash some in the fridge ahead just for myself…is that bad?).
What You’ll Need—With a Few Twists
- 1 block (8 oz) cream cheese, softened (I use full fat, but go wild—my neighbor swears the whipped kind is better; I just can’t…)
- 1 heaping cup shredded sharp cheddar, preferably the orange kind, though I’ve grabbed the bagged stuff from Aldi and it works fine
- 1/2 cup pepper jelly (red, green, or whatever color you find—my grandma insisted on Braswell’s, but honestly, any store brand is solid)
- 1 tablespoon finely chopped green onion (optional—I skip this if I’m out or just don’t feel like chopping)
- 1/4 cup chopped roasted red peppers (drained from a jar is totally fine; once a friend brought homemade and it was overkill, though tasty)
- A handful of pecans or walnuts (completely optional, but my aunt says “it’s not Christmas dip without nuts” so…)
- Pinch of cracked black pepper (if you remember—sometimes I don’t and nobody notices)
Let’s Make This Dip (It’s Almost Too Easy)
- First, get your cream cheese nice and soft. Sometimes I’m impatient and just put it in the microwave for like 15 seconds. Just don’t leave it in too long or you’ll have a puddle (speaking from experience).
- In a bowl, mash the cream cheese with a fork or, if you’re feeling fancy, use a mixer. This is where I usually sneak a taste…yep, still cream cheese.
- Mix in half the shredded cheddar. Save the rest for topping (trust me, it looks better that way).
- Scoop that mess onto a plate or a shallow-ish bowl, then spread it out so you get a sort of uneven blob. Doesn’t need to be perfect! This is literally the part where it always looks weird (don’t stress).
- Pour the pepper jelly over the top. Sometimes I warm it in the microwave for 10 seconds so it gets runny and easier to spread—but don’t overdo it or you’ll end up with lava jelly.
- Scatter on the rest of the cheese, roasted red peppers, and green onions. If you’re feeling it, add some nuts and a bit of black pepper.
- This is it—pop it in the fridge for a bit if you want the flavors to blend. Or just eat it right away; nobody will know.
Things I’ve Learned Along the Way (Mostly the Hard Way)
- If your pepper jelly is super firm, a quick zap (5-10 seconds in the microwave) makes all the difference.
- Sometimes less cheese is more—one time I piled on extra cheddar, and it basically turned into a glue trap for crackers.
- If your cream cheese isn’t soft, you’ll be fighting it with a spoon and probably cursing my name, so just plan a little ahead (or see above: 15 seconds microwave trick).
- I tried making this with goat cheese once. It…was not great.
If You Want to Mix Things Up…
- Swap the pepper jelly for onion jam; this is bizarrely good, but don’t tell my traditionalist family.
- Try Monterey Jack in place of cheddar. Actually, maybe just do half and half—I think it melts weird if you skip cheddar completely.
- I tossed jalapeños on top once. Regret. Burned tongues. But if you love heat, go for it (just don’t say I didn’t warn you).
- No red peppers? Dice up sweet pickles. Sounds wrong, tastes surprisingly right!
Handy Tools (But Don’t Stress If You’re Missing Stuff)
- A hand mixer is handy, but I literally just use a fork 90% of the time
- Serrated knife for chopping nuts (or just bash ‘em in a zip bag with a rolling pin—messy, but it gets the job done)
- Microwave for softening and melting, but if you don’t have one, just leave things on the counter a bit ahead of time
How to Store It (If That Ever Happens)
Scoop whatever’s left into a lidded container and stash it in the fridge. Should keep fine for a couple days—though honestly, in my house this dip’s gone in, like, twelve hours, tops. And I think it tastes better the next day, if you’re patient. Maybe that’s just me?
How I Like to Serve This (And the Family Quirks)
This is, hands down, best with Saltines or crackers, though once I ran out and we used celery sticks (healthy-ish!). My brother stirs it all together and dunks tortilla chips. My cousin just eats it with a spoon. In summer, we sit outside with sweet tea and a bowl, and let’s just say nobody leaves hungry. Feel free to get creative; one friend even dollops it on mini bagels at brunch (which I fully endorse).
If You Want to Avoid My Mistakes…
- Don’t try to use cold cream cheese. It’ll look like cottage cheese and taste lumpy (ask me how I know).
- I once tried to use low-fat everything and it just didn’t hit the same—it was almost like eating a cloud with jam (not in a good way).
- Definitely don’t skip letting the jelly settle into the cheese for a few minutes, otherwise it sort of slides off in a weird way, and people look at you funny.
Answering the Questions I Always Get
- What’s the best kind of pepper jelly?
Honestly? Whatever is on sale. Green, red, hot, mild—I sorta rotate. But I do like Stonewall Kitchen if I’m splurging. - Can I make this ahead?
Absolutely! Sometimes I even think it gets a bit tastier after sitting in the fridge overnight—just make sure to cover it or it’ll dry out. But don’t leave it longer than 2 days or it gets a bit weird and watery. - Is this gluten-free?
The dip itself is, assuming your pepper jelly is all good (check that label!), but obviously your crackers or dippers might not be. - Could I bake this?
Technically, but I find it just gets greasy—cold is where it shines. - Is it spicy?
Nope! Most pepper jelly is more sweet than heat. But you probably want to check the label just in case. - Can I double the recipe?
Yes, though you may need to steal an extra plate from your neighbor. Or just make two and hide one. (Kidding. Sort of.)
And, don’t worry too much—if you mess up, it’s cheese and jelly. It’ll still get devoured, promise. Oh! And one last thing, sometimes I make a little dance when it comes out right—it’s optional, but encouraged. Enjoy! If you want to get more into cheese dips in general, check out this roundup—some wild inspirations in there. Anyway, give it a go and let me know if you find a wilder combination, because at this point, I’m willing to try almost anything (except, apparently, goat cheese again).
Ingredients
- 8 oz cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 1/4 cup mayonnaise
- 1/2 cup pepper jelly (red or green)
- 2 tablespoons chopped green onions
- 1 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Crackers or assorted fresh vegetables for serving
Instructions
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1Preheat the oven to 350°F (175°C) and lightly grease a small baking dish.
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2In a medium bowl, mix together the softened cream cheese, cheddar cheese, mayonnaise, green onions, garlic powder, and black pepper until well combined.
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3Spread the cheese mixture into the prepared baking dish, smoothing the top.
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4Bake for 5 minutes or until warmed through and slightly bubbly.
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5Remove from the oven and spread the pepper jelly evenly over the warm cheese layer.
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6Serve immediately with crackers or fresh vegetables for dipping.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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