Description
Pepper jelly cheese dip combines tangy cream cheese with spicy-sweet jalapeño preserves for an irresistible appetizer. Guests will devour this simple, zesty spread that delivers bold flavor in minutes.
Ingredients
Scale
Main Cheese Ingredients:
- 2 blocks (5.3 ounces / 150 grams each) Boursin cheese, softened
Jelly Ingredient:
- 1 jar (10 ounces / 283 grams) pepper jelly
Complementary Ingredients:
- 1 tablespoon (15 milliliters) half and half
- 1 tablespoon fresh chives, chopped (optional)
- 1 container (10 ounces / 283 grams) wheat or butter crackers
Instructions
- Blend softened Boursin cheese with half and half in a food processor for 20-30 seconds until smooth and creamy, pausing to scrape down sides of the processor bowl.
- Transfer the whipped cheese mixture into a serving dish, spreading it evenly across the surface to create a uniform base.
- Gently warm the pepper jelly in the microwave for 10-15 seconds to enhance spreadability, then carefully pour and distribute it over the prepared cheese layer.
- Optionally, garnish the dip with finely chopped fresh chives for added color and a subtle onion-like flavor.
- Present the cheese dip alongside crisp crackers or crunchy pita chips, allowing guests to scoop and enjoy the tangy, creamy appetizer.
Notes
- Soften cheese completely at room temperature for smooth, airy texture without lumps.
- Experiment with different pepper jellies like jalapeño, red pepper, or habañero for varied heat levels and flavor profiles.
- Use full-fat Boursin for richest, creamiest consistency; lower-fat versions might separate during mixing.
- Transform this appetizer into a gluten-free option by serving with vegetable sticks like cucumber, bell peppers, or carrot batons instead of crackers.
- Prep Time: 5 minutes
- Cook Time: 1 minute
- Category: Appetizer, Snacks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 180
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg