Sweet & Spicy Pepper Jelly Dip

Instructions:

1. Preheat the oven to 350°F (175°C). Lightly grease a 9-inch pie plate or shallow baking dish.
2. Warm the pepper jelly in the microwave using 10-second intervals until it becomes just pourable. Do not overheat.
3. In a medium mixing bowl, combine the softened cream cheese, shredded cheddar cheese, garlic powder, paprika (if using), and kosher salt until smooth and well blended.
4. Fold in ¼ cup of the chopped green onions.
5. Spread the cream cheese mixture evenly into the prepared baking dish.
6. Pour the warmed pepper jelly over the top, gently spreading it into an even layer.
7. Bake for 10 to 15 minutes, or until the dip is heated through and bubbling around the edges.
8. Sprinkle the remaining ¼ cup chopped green onions over the top and serve immediately with your favorite dippers.

Variations

• Top with crumbled crispy bacon for a smoky, savory finish.
• Sprinkle chopped candied jalapeños over the dip for extra sweetness and heat.
• Substitute pepper jack cheese for the cheddar to add a little more spice.
• Add chopped toasted pecans or walnuts for a delicious crunch.
• Garnish with fresh chopped cilantro or parsley for a burst of fresh flavor.

Tips

• Allow the cream cheese to soften at room temperature for easier mixing and a smoother texture.
• Warm the pepper jelly only until pourable to prevent it from becoming too thin.
• Shred your own cheddar cheese for the best melting texture and flavor.
• Assemble the dip several hours ahead of time, cover, and refrigerate until ready to bake.
• Serve with assorted crackers, toasted baguette slices, pretzels, pita chips, tortilla chips, celery sticks, cucumber slices, or bell pepper strips.
• Leftover dip can be refrigerated in an airtight container for up to 3 days. Reheat gently in the microwave or oven until warmed through.
• For the best presentation, garnish with extra green onions just before serving.