Baked Pepper Jelly Cream Cheese Dip
A creamy and savory Baked Pepper Jelly Cream Cheese Dip perfect for parties and gatherings.
Equipment
- medium skillet
- medium microwave-safe bowl
- 8-inch square baking dish
- Slotted spoon
- Tongs
Ingredients
Bacon and Cheese Mixture
- 8 oz thick-cut bacon about 6 slices, cut crosswise into ½-inch pieces
- 1 lb cream cheese
- 8 oz sharp cheddar cheese, shredded about 2 cups
- 2 medium scallions thinly sliced, plus more for garnish
Topping
- 1 cup pepper jelly
- Ritz or buttery round crackers for serving
Instructions
Preparation
- Heat the oven to 375℉. Meanwhile, cook the bacon in a medium skillet on medium heat until browned and crisp, about 10 to 12 minutes. Transfer the bacon to a plate lined with paper towels.
- Cut the cream cheese into 16 pieces and microwave in a medium bowl until softened, about 45 seconds.
- Stir in the bacon, cheddar cheese, and thinly sliced scallions until combined. Transfer to a baking dish and spread into an even layer.
- Bake until the dip is heated through and bubbling around the edges, about 20 to 25 minutes.
- Microwave the pepper jelly until slightly melted, about 25 to 30 seconds. Pour over the dip and garnish with more scallions.
Notes
Make ahead: Prepare the dip through step 3, cover and refrigerate for up to 2 days. Bake covered at 375°F until bubbly, 35 to 40 minutes, then top with pepper jelly before serving. Refrigerate leftovers in an airtight container for up to 4 days.
Nutrition
Serving: 1servingCalories: 320kcalCarbohydrates: 5gProtein: 8gFat: 29gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 50mgSodium: 600mgPotassium: 150mgSugar: 4gVitamin A: 500IUVitamin C: 1mgCalcium: 200mgIron: 1mg
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