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pepper jelly cheese dip recipe
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Diet: General
Description
This warm pepper jelly cheese dip recipe combines creamy, melted cream cheese with a sweet-and-spicy red bell pepper jelly topping. It’s an easy, impressive appetizer perfect for gatherings or a cozy night in, offering balanced flavors with minimal effort.
Ingredients
- 16 oz full-fat cream cheese, softened
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.25 teaspoon smoked paprika
- 0.25 teaspoon fine sea salt
- 1 cup red bell pepper jelly
- 1 tablespoon pure orange blossom water (or 0.5 teaspoon vanilla extract)
- 2 tablespoons pure maple syrup (or honey)
- 0.25 teaspoon ground cardamom
- 0.125 teaspoon red pepper flakes, optional
- 0.25 cup shelled, unsalted pistachios, roughly chopped
- 7 to 10 small fresh mint leaves
- 0.25 cup pomegranate arils
- Assorted crackers or pita chips, for serving
Instructions
- Preheat Oven: Preheat your oven to 350(degree)F (175(degree)C). Lightly grease a shallow 8-inch (20 cm) oven-safe ceramic baking dish or pie plate.
- Mix Cream Cheese Base: In a medium bowl, combine the softened cream cheese, garlic powder, onion powder, smoked paprika, and salt. Mix thoroughly until the mixture is smooth and evenly seasoned, ensuring no lumps.
- Bake Cream Cheese: Spread the seasoned cream cheese mixture evenly into the prepared baking dish. Bake for 15-20 minutes, or until the cheese is warmed through and slightly puffed around the edges.
- Toast Pistachios: While the cream cheese bakes, place the roughly chopped pistachios in a small dry skillet over medium-low heat. Toast for 3-5 minutes, stirring frequently, until they become fragrant and lightly golden. Remove from heat and set aside.
- Prepare Drizzle: In a small bowl, whisk together the orange blossom water, maple syrup, ground cardamom, and red pepper flakes (if using) until well combined.
- Add Pepper Jelly: Remove the baking dish from the oven. Spoon the red bell pepper jelly evenly over the hot cream cheese, spreading it gently to cover the surface.
- Bake Again: Return the dish to the oven for another 5-7 minutes, or until the pepper jelly is melted, glossy, and bubbling around the edges.
- Drizzle and Garnish: Carefully remove the dish from the oven. Using a spoon, artfully drizzle the spiced orange blossom mixture over the warm pepper jelly. Immediately sprinkle the toasted pistachios, fresh mint leaves, and pomegranate arils generously across the dip.
- Serve Warm: Serve this beautiful dip warm, directly from the baking dish, with crackers or pita chips.
Notes
Opt for quality full-fat cream cheese and all-natural red bell pepper jelly for best flavor and texture. To speed up, microwave cream cheese for 15-20 seconds to soften; toasting pistachios can be skipped if pressed for time. If the dip is too firm after baking, return it to the oven for an extra 5 minutes. If the jelly is too thick to spread, gently warm it in a microwave-safe bowl for 10-15 seconds.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons (30 g)
- Calories: 310 calories
- Sugar: 31 g
- Sodium: 200 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 55 mg