Pepper Jelly Cheese Dip

Preheat your oven to 375°F (190°C). Lightly grease a small baking dish (around 1-quart size).
In a mixing bowl, combine cream cheese, cheddar cheese, Monterey Jack cheese, mayonnaise, and garlic powder. Stir until the mixture is smooth and well combined.
Transfer the cheese mixture into the prepared baking dish and spread it out evenly.
Bake for 12–15 minutes, or until the dip is hot, bubbly, and golden around the edges.
Remove the dish from the oven and immediately spoon the pepper jelly over the top, spreading it evenly while the dip is still hot.
Serve right away with crackers or toasted baguette slices.

Add bacon: Sprinkle cooked, crumbled bacon on top just before serving for a savory crunch.
Use flavored jellies: Try jalapeño jelly, pineapple-habanero jelly, or fig pepper jelly for unique twists.
Make it smoky: Add a pinch of smoked paprika or a few dashes of hot sauce to the cheese mixture for added depth.
Mini portions: Bake the dip in individual ramekins for a personal appetizer option at dinner parties.

Soften the cream cheese at room temperature for at least 30 minutes before mixing for the smoothest texture.
Use freshly shredded cheese for better melting and flavor—pre-shredded cheese often contains anti-caking agents.
If the pepper jelly is very thick, microwave it for 10–15 seconds before spreading it on top to help it glide smoothly.
This dip can be assembled ahead of time (without baking) and stored covered in the refrigerator for up to 24 hours. Just bake and top with jelly when you’re ready to serve.