Ingredients
Equipment
Method
- In a medium mixing bowl, combine the softened cream cheese, chopped fresh chives, black pepper, garlic powder, and onion powder.1 (8 ounce) package cream cheese, softened, 1/4 cup chopped fresh chives, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder
- Using a spatula or an electric mixer on low speed, beat the cream cheese mixture until it is smooth and well-combined. Ensure there are no lumps of cream cheese remaining.
- Gently transfer the cream cheese mixture to a serving dish. Use the back of a spoon or a spatula to spread it evenly into a smooth, flattened disc or a slightly raised mound. You can also shape it into a rustic free-form shape.
- With the back of a spoon, create a shallow indentation or a small well in the center of the cream cheese. This will help to hold the pepper jelly.
- Spoon the jarred pepper jelly into the well you created in the cream cheese. If your pepper jelly has large chunks of pepper, you can gently stir them in or leave them for visual appeal.1/2 cup jarred pepper jelly
- If you'd like an extra layer of texture and flavor, sprinkle the crushed buttery crackers over the top of the dip, focusing on the edges or scattering them lightly.1/4 cup crushed buttery crackers or a few slices of butter crackers
- Place your Quick Pepper Jelly Cream Cheese Dip on a platter surrounded by your favorite crackers, toasted baguette slices, or an assortment of fresh vegetable sticks. Serve immediately.Crackers, baguette slices, or vegetable sticks
Notes
Store leftovers covered tightly with plastic wrap or in an airtight container in the refrigerator for up to 3-4 days. Can be frozen for 1-2 months. Reheat gently on stovetop or microwave if desired, or enjoy cold.
