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A block of cream cheese topped with red pepper jelly and sliced jalapeños on a white dish, served with crackers, some topped with the same spread, on a black plate with a striped cloth underneath.

Easy To Make Cream Cheese Pepper Jelly Dip

Print Recipe
Cream cheese pepper jelly dip starts with a quick small batch of hot pepper jelly that you can tuck in the fridge for busy days. Spoon it over softened cream cheese and surround with crackers and veggies for an easy make ahead appetizer that works for holidays, game day, or small group.
Course Appetizer
Cuisine American
Diet Gluten Free
Keyword creamy, dip, easy, quick
Prep Time 15 minutes
Cook Time 1 hour
Chill Time 3 hours
Total Time 4 hours 15 minutes
Servings 32 servings
Calories 15
Author Gina Dickson

Ingredients

  • 1/2 pound red jalapeño chiles stems and seeds removed and cut in quarters (you can also use green if you prefer)
  • 1 Granny Smith apple peeled, cored, and cut into slices
  • 1/3 cup sugar
  • 2 tablespoons apple cider
  • 1/4 teaspoon salt
  • 1 jar apple jelly 18-ounce ( I have found that the stor brands do not set up the jelly as well so it might be less thick)
  • 1 teaspoon cider vinegar
  • 8 ounces cream cheese block, softened to room temperature

Instructions

Prepare the Pepper Mixture

  • Pulse the jalapeños and shredded apple in a food processor until finely chopped.
    1/2 pound red jalapeño chiles, 1 Granny Smith apple
    A food processor filled with finely chopped red, green, and orange vegetables, viewed from above on a white background.
  • Transfer the mixture to a saucepan.
  • Stir in the sugar, apple cider, and salt.
    1/3 cup sugar, 2 tablespoons apple cider, 1/4 teaspoon salt
  • Bring to a simmer over medium heat and cook, stirring frequently, until the liquid has evaporated and the mixture thickens.

Cook the Jelly

  • Stir in the apple jelly.
    1 jar apple jelly
    A pot with chopped vegetables and tomato sauce being stirred by a red spatula, next to an empty glass jar on a white surface.
  • Bring the mixture to a boil.
  • Reduce the heat to medium-low and simmer, stirring frequently, until reduced to a thicker volume, about 15 minutes. Keep an eay on it and stir often to prevent burning.
  • Remove the saucepan from the heat and stir in the cider vinegar.
    1 teaspoon cider vinegar
    A black and white pot filled with chunky chili oil containing chopped red chilies, garlic, and oil, placed on a round cork trivet against a white background.

Jar and Cool

  • Divide the hot jelly evenly between two 8-ounce jars.
    Two glass jars filled with red sauce sit on a wooden board. One jar is open, the other has a wide red funnel on top, ready for filling. The background is white.
  • Secure the lids and let the jars cool to room temperature. If you are in a hurry, you can put them in the fridge to cool more quickly.

Serve

  • To serve, place the block of cream cheese on a plate and spoon the pepper jelly over the cream cheese. Serve with your favorite crackers.

Notes

How to Store and Reheat
  • Room Temperature: Keep this pepper jelly cream cheese dip out for up to 2 hours; for longer parties, set out small portions and refill from the fridge.
  • Refrigerator: Store hot pepper jelly in sealed jars in the fridge for up to 1 month, and refrigerate leftover dip and enjoy within 2 days.

Nutrition

Serving: 1serving | Calories: 15kcal | Carbohydrates: 4g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.02g | Cholesterol: 0.3mg | Sodium: 20mg | Potassium: 30mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 74IU | Vitamin C: 10mg | Calcium: 2mg | Iron: 0.1mg
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