Clean recipe · thekitchn.com
Baked Pepper Jelly Cream Cheese Dip
This five-ingredient dip is the ultimate party appetizer.
Original recipe: thekitchn.com
- Yield:
- 12 servings
- Prep:
- 300 sec
- Cook:
- 2100 sec
- Total:
- 2400 sec
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Ingredients
- 8 ounces thick-cut bacon (about 6 slices), cut crosswise into 1/2-inch pieces
- 1 pound cream cheese
- 8 ounces sharp cheddar cheese, shredded (about 2 cups)
- 2 medium scallions, thinly sliced, plus more for garnish
- 1 cup pepper jelly
- Ritz or buttery round crackers, for serving
Instructions
- Heat the oven to 375℉. Meanwhile, cook 8 ounces chopped thick-cut bacon in a medium skillet on medium heat until browned and crisp, 10 to 12 minutes. Using a slotted spoon or tongs, transfer the bacon to a plate lined with a double layer of paper towels.
- Cut 1 pound cream cheese into 16 pieces and place in a medium microwave-safe bowl. Microwave in 15-second intervals until softened and easy to stir, about 45 seconds total. (Alternatively, use room temperature cream cheese.)
- Stir in the bacon, 2 cups shredded sharp cheddar cheese, and 2 thinly sliced medium scallions until evenly combined. Transfer to an 8-inch square or other 2-quart baking dish and spread into an even layer.
- Bake until the dip is heated through and bubbling around the edges, 20 to 25 minutes.
- Microwave 1 cup pepper jelly in a small microwave-safe bowl until slightly melted and pourable, 25 to 30 seconds. Pour over the dip and spread into an even layer. Garnish with more thinly sliced scallions if desired and serve warm with Ritz crackers.
Recipe Notes
Make ahead: Prepare the dip as directed through step 3. Cover the baking dish with aluminum foil and refrigerate for up to 2 days. Bake covered at 375°F until heated through and bubbly, 35 to 40 minutes, then top with the pepper jelly before serving.Storage: Refrigerate in an airtight container for up to 4 days.