Ingredients and equipment
Cheese base
- 8 oz cream cheese, softened
- 1 cup sharp cheddar cheese, shredded (about 4 oz, similar to other recipes)
- 1/2 teaspoon garlic powder
- 1 teaspoon dried onion flakes
- 1/2 teaspoon salt
Topping
Suggested dippers
- Buttery or whole wheat crackers
- Pretzel crisps
- Toasted baguette slices
- Tortilla chips
- Fresh veggie sticks like bell pepper or celery
Equipment
- Medium mixing bowl
- Spoon or spatula
- Small oven‑safe baking dish (8×8, pie plate, or small casserole)
- Oven preheated to 375°F (190°C)
Step-by-step instructions
Step 1: Preheat the oven
- Preheat your oven to 375°F (190°C).
- Lightly grease a small oven‑safe baking dish or pie plate if desired, to make scooping easier.
Similar baked pepper jelly cheese dips are often baked between 350–375°F until hot and melty.
Step 2: Mix the cheese base
- In a medium bowl, combine softened cream cheese, shredded sharp cheddar, garlic powder, dried onion flakes, and salt.
- Stir or beat until smooth and evenly mixed; the mixture should be spreadable and fairly thick.
Seasonings like garlic powder and onion flakes are common additions that boost flavor without extra work.
Step 3: Spread into the baking dish
- Spoon the cheese mixture into your baking dish.
- Spread it into an even layer, smoothing the top with a spatula so it bakes uniformly.
Most pepper jelly dips use a shallow layer so the cheese heats quickly and the jelly covers evenly.
Step 4: Add the pepper jelly
- Gently spoon the pepper jelly over the cheese mixture.
- Spread it evenly to create a glossy top layer that covers the surface.
Sweet‑hot pepper jelly melts slightly as it bakes, creating a tangy, sticky layer that contrasts beautifully with the rich cheese.
Step 5: Bake until hot and bubbly
- Place the dish in the preheated oven.
- Bake for 15–20 minutes, or until the edges are hot and bubbly and the cheese base is warmed through.
- Remove from the oven and let it cool for about 5 minutes to thicken slightly so it’s easier to scoop.
Warm pepper jelly dips are often served as soon as they’re hot but benefit from a brief rest to avoid being too runny.