Cranberry Pepper Jelly Cream Cheese Dip
This festive dip combines tangy cranberry, sweet-pepper jelly, and creamy cheese, making it a perfect last-minute party snack that disappears quickly!
Servings: 8 servings
Calories: 150kcal
Ingredients
Main Ingredients
- 1 block cream cheese, 8 ounces, softened to room temp Soften fully for easier spreading.
- 1 cup whole berry cranberry sauce Use for texture, can opt for smooth if desired.
- 1/2 cup red pepper jelly Taste for sweetness before mixing.
- 1 teaspoon orange zest Optional, but enhances flavor.
- 1 pinch salt To balance sweetness.
- 1 tablespoon finely chopped jalapeño, seeds removed Optional, adds heat.
For Serving
- butter crackers, pretzel thins, baguette slices, and sliced apples Choose a mix for a variety in texture.
Instructions
Preparation
- Stir the cranberry sauce and pepper jelly together in a bowl until glossy and well combined.
- Add orange zest and a pinch of salt. If desired, mix in the jalapeño for added heat.
- Place the softened cream cheese on a small platter or shallow bowl, keeping it as a block or spreading it into a swoopy circle.
- Spoon the cranberry pepper mix over the cream cheese, allowing it to spill over the edges for a festive look.
- Set out with plenty of dippers, such as crackers and sliced apples.
Notes
For a warm twist, bake the cream cheese in a small dish at 350°F for 10 minutes before adding the topping. Leftovers can be stored in the fridge for 2-3 days.