Pepper Jelly Cheese Dip

June 5, 2018

I originally posted this recipe 100 years ago with no photo, so today I'm bringing it back new and renewed... with a photo.

The original recipe was scalped off of my Sunday School teacher in West Monroe at one of our monthly get-togethers. I hope you enjoy it as much as my people love cheese and Ritz.

In case you aren't of the Louisiana breed, here's the pepper jelly I use. You can use any brand, just jalapeno pepper jelly. I had some pineapple jalapeno jelly in the fridge that I was tempted to use. That on some cream cheese... amazing.

To make the dip just combine two softened blocks of cream cheese with 2 cups of shredded cheddar and 2 sliced green onions. Top it with crushed Ritz crackers and chopped bacon.

After baking top it with melted pepper jelly and serve with more Ritz crackers. This is an easy appetizer and is whipped up in 20 minutes with only about 5 of those being active cooking minutes. 

Pepper Jelly Cheese Dip

2 8oz blocks of cream cheese, softened
2 cups of shredded cheddar cheese
2 green onions, sliced
8 Ritz crackers, crushed
8 slices of bacon, chopped up
1/2 cup of pepper jelly

Preheat over to 350 degrees. In a pie plate combine the first 3 ingredients and smooth it out across the dish. Top with crushed Ritz and chopped bacon. (If you're making this ahead just stop here until you're closer to serving)  Bake for 15 minutes. Towards the end of baking put 1/2 cup of pepper jelly into a microwave safe container, microwave for 30 seconds at a time, stirring, until melted.  As soon as the dip comes out of the oven evenly spread the melted pepper jelly over the top. Serve with Ritz or your favorite crackers.