Pepper Jelly Cheese Dip is a fantastically flavorful dip that starts off with a layer of cream cheese, mayo, cheddar cheese, and green onions. Then it's topped off with crushed Ritz crackers, bacon, and a glorious glaze of hot pepper jelly that really sets this dip apart.
Cook Time - 15 minutes
Total Time - 20 minutes
Servings - 12 servings
Calories - 305kcal
Author - Jennifer
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup mayonnaise
- 2 cups cheddar cheese, grated
- 2 green onions, thin-sliced
- 12 Ritz crackers, crushed
- 8 slices bacon, cooked and crumbled
- 10 ounces pepper jelly, like Fischer & Wieser Mild Green Jalapeno Jelly
Instructions
- Preheat oven to 350 degrees F. Grease 9-inch pie pan or 9×9-inch casserole dish.
- In medium bowl using hand-mixer, blend together softened cream cheese and mayonnaise until smooth. Stir in shredded cheese and green onions.
- Spread mixture into pie pan or casserole dish. Top with crushed Ritz crackers.
- Bake at 350 degrees F for 15 minutes.
- Remove from oven and top with crumbled bacon.
- Remove lid from pepper jelly jar and microwave for about 45 seconds until it is liquid. Pour pepper jelly over the top of the dip.
Nutritional Information
Nutrition Facts
Pepper Jelly Cheese Dip
Amount Per Serving
Calories 305Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 10g63%
Cholesterol 52mg17%
Sodium 379mg16%
Potassium 101mg3%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 13g14%
Protein 8g16%
Vitamin A 474IU9%
Vitamin C 2mg2%
Calcium 165mg17%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
If you want your dish to be the talk of the party, bring this Pepper Jelly Cheese Dip with you! It has so much great flavor and the Pepper Jelly really sets it apart.
I used a milder green jalapeno jelly from Fischer and Wieser that I found at Wal-mart, but you can use a hotter variety if you prefer to bring the heat to the party.
KEY TO SUCCESS #1 – LET THE CREAM CHEESE SOFTEN
The key to getting that smooth and creamy dip layer is to allow the cream cheese to come to room temperature before you make the dip.
It’s best if you can let it sit out on the countertop for an hour or two. But if you’re pressed for time, you can put it in the microwave uncovered in a microwave-safe bowl on low power or defrost setting for about 30 seconds.
This should be enough to soften the cream cheese without melting it.
Next, use a hand mixer to combine the cream cheese and the mayonnaise. And please use a good quality mayonnaise, like Hellman’s, not Miracle Whip.
I definitely think Miracle Whip has it’s place but it’s not in this Pepper Jelly Dip recipe.
Once the cream cheese and mayo is mixed together, use a wooden spoon or rubber spatula to stir in the shredded cheddar cheese and the sliced green onions.
Using a spoon to stir in the cheese will allow you to keep plenty of longer shreds of cheese so that when you dig into this dip, you’ll get nice long strings of cheese.
Thick, stringy cheese brings joy, wouldn’t you say?
KEY TO SUCCESS #2 – TOP WITH CRUSHED CRACKERS THEN BAKE
To bake this dip, you’ll want a 9-inch pie pan or a 9×9-inch casserole dish.
The size and shape of the casserole dish are not important, as long as it is around this general size.
I have several different colors of the Fiesta 9-inch Pie Plates and I love them for pies, but they are also fantastic for dips or nachos. They look so pretty on the serving table.
Spread the cream cheese mixture into the bottom of the casserole dish then top it off with crushed Ritz crackers.
I put my crackers into a plastic zip-top baggie and crush them up with my hands. Then I pour the crumbs out on top of the dip and spread it to the edges.
Bake the dip uncovered for about 15 minutes, until it is hot and bubbly.
KEY TO SUCCESS #3 – ADD ON SOME BACON AND PEPPER JELLY
While the dip is cooking, fry up some crispy bacon strips.
I cook my bacon in the Air Fryer. It’s super easy and the popping grease doesn’t make a mess all over the stove.
Cook the bacon until it is crispy them remove it to a paper towel to drain the excess grease.
In a pinch, you can use bacon bits or the microwave bacon. I prefer the nice chunks of real bacon in this recipe.
When the dip comes out of the oven, crumble up the bacon and sprinkle it over the top of the hot dip.
Next, remove the lid from the pepper jelly jar and microwave the jelly in the jar for about 45 seconds until it starts to melt and turn to liquid.
It does not have to be completely liquid, but you’ll want it to soften up a bit so that you can spread it over the dip.
Drizzle the pepper jelly over the top of the dip. Or if it’s not liquid enough to drizzle, you can use a spoon to place dollops of the jelly over the top.
I used the whole 10-ounce jar of pepper jelly, but you can use less if you’d prefer.
That pepper jelly is so tasty though. I just couldn’t stop!
When I tasted the jelly on its own, it was spicy. But when combined with the flavors in the dip, I didn’t think the heat was overpowering.
The flavors complimented each other very well. This may be our new favorite dip.
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