This Pepper Jelly Cream Cheese Dip is going to knock your guest’s socks off at your next get-together! Or better yet, if you get invited to a cookout- you’ll schmooze over the hosts with this pepper jelly cream cheese dip! Labor Day weekend is upon us friends, so don’t be THAT guest that gets invited to the cookout, and you just bring chips and dip! With a recipe as easy and delicious as this one, there’s no need to sell yourself short like that.
Want to know something really funny, (well kinda)?
While the rest of the country is super stoked about having a 3-day weekend, planning barbeques and get togethers, down here in South Florida we are bracing ourselves for hurricane Dorian. Hurricane Dorian is the first of the season, so the media outlets are going crazy over it of course! By crazy I mean, they’re warning Floridians that the hurricane could hit land as a category 4… pretty scary. Nonetheless, the stores are bone dry with water and canned goods. Forget about gas if you haven’t gotten it already- because the pumps are dry, and taped up with signs stating “we are out.”
Besides all of this storm preparation, I can almost guarantee that south Florida’s Labor Day plans have been scrapped! Even though we can’t attend or host cookouts, we can still partake in the delicious foods that go along with them! So let’s get back to this pepper jelly cream cheese dip. When I tell you it is AHHHHMAZING– I really mean it! Everybody that has tasted it always ask how it’s made, or compliment how delicious it is. It is extremely easy to make, so no excuses about complexity or time!
Is the pepper jelly spicy?
You will taste a little hint of spice, but it’s jelly, so the spiciness is masked by the sweetness of the jelly. Even more- the cream cheese really cuts through the spiciness; and the spiciness pairs perfectly with the croissant bread and cream cheese. STAY WITH ME HERE! I assure you, the pepper jelly belongs, so whatever you do, do not omit it! In all honesty, I didn’t even pay attention to the “gourmet jelly” section at the grocery stores- but there is such a thing!
What kind of crackers should I use?
Our favorite crackers to go with the pepper jelly cream cheese dip are wheat thins. Simply because they are a sturdy cracker, that can hold up to the dipping forces involved in consuming this dip! Seriously though, you want a sturdy cracker, not one that will easily break when trying to dip into that bread and cheese. Any cracker will do though, you decide, or use your favorite.
Now that you now how to make this dip- get in the kitchen and do your thing! Take it to your upcoming event, and I promise your friends and family will give you rave reviews!
- 8 ounces Cream cheese, block
- 1 5 count roll Croissants, refrigerated dough
- 1 cup Pepper jelly
- Crackers, to dip
- Preheat oven to 350 degrees.
- Wrap the block of cream cheese with the 5 croissants, cover the entire block with the dough, and tuck or fold edges to enclose it.
- Add wrapped cream cheese to a baking sheet, or shallow baking dish.
- Bake in the oven for 25 minutes. Remove from oven, immediately spread pepper jelly over the top.
- Serve with your favorite crackers.
Cooking times may vary depending on oven settings
Serving Size:1 Servings
Amount Per Serving: Calories: 338 Total Fat: 17g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 29mg Sodium: 313mg Carbohydrates: 43g Net Carbohydrates: 0g Fiber: 2g Sugar: 20g Sugar Alcohols: 0g Protein: 4g
PRODUCTS USED FOR THIS RECIPE:
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