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Pepper Jelly Cheese Dip

Pepper jelly cheese dip with a hot, bubbly cheddar-Monterey Jack base and a glossy red pepper jelly topping. Baked until lightly golden, then finished with warm jelly, chopped pecans, and green onions for a stretchy cheese pull.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 10 servings
Course: Appetizer, Snack
Cuisine: Southern American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Pepper Jelly Cheese Dip
  • 8 oz cream cheese softened
  • 0.5 cup mayonnaise
  • 1.5 cup shredded sharp cheddar
  • 0.5 cup shredded Monterey Jack
  • 3 green onions sliced, divided
  • 0.25 tsp cayenne pepper
  • 0.5 cup red pepper jelly
  • 0.25 cup pecans chopped
  • 1 Crackers or crostini for serving

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat the oven to 350F and grease a small skillet or baking dish so the dip releases easily after baking.
  2. Mix cream cheese, mayonnaise, cheddar, Monterey Jack, most of the green onions, and cayenne until evenly combined.
  3. Spread the mixture into the greased dish in an even layer so it bakes uniformly.
Bake and finish
  1. Bake at 350F for 18-20 minutes until hot, bubbly, and lightly golden, with bubbling edges that pull when you tilt the dish.
  2. Warm the red pepper jelly for 20 seconds so it loosens, then spoon it over the hot dip for glossy ribbons.
  3. Top with pecans and the remaining green onions, then serve with crackers or crostini for dipping.

Notes

For the best texture, let the cream cheese soften fully before mixing so it blends smooth with no lumps. Store leftovers covered in the refrigerator up to 3 days; rewarm gently in a 300F oven or microwave until hot and bubbly again. Freezing isn’t recommended because dairy-based dips can separate after thawing. If you want a lighter option, use reduced-fat cream cheese and reduced-fat shredded cheeses for a similar cheesy flavor.