Description
This Bacon and Cream Cheese Dip with Hot Pepper Jelly is a warm, creamy appetizer combining rich cheeses, smoky bacon, and a sweet-spicy jelly topping. Perfect for parties or game days, this baked dip pairs wonderfully with crackers, bread, or fresh vegetables for dipping.
Ingredients
Scale
Cheese and Dairy
- 8 ounces Cream cheese, softened
- 8 ounces Whipped chive and onion cream cheese
- 2 cups Shredded cheddar cheese
Vegetables and Toppings
- 2 Green onions, finely chopped
- 6 slices Cooked bacon, finely chopped
- 1 cup Hot Pepper Jelly (also called red pepper jelly)
Instructions
- Preheat the oven: Set your oven to 350 degrees F (175 degrees C) to get it ready for baking the dip.
- Combine the cheeses and toppings: In a mixing bowl, blend together the softened cream cheese, whipped chive and onion cream cheese, shredded cheddar cheese, finely chopped green onions, and chopped cooked bacon until fully incorporated.
- Transfer to baking dish: Spoon the cheese and bacon mixture into an 8×8 inch baking dish, spreading evenly.
- Bake the dip: Place the dish into the preheated oven and bake for 20 minutes, allowing the cheeses to melt and flavors to meld.
- Add the pepper jelly topping: Remove the baked dip from the oven and carefully spoon the hot pepper jelly on top.
- Spread the jelly: Use the back of a spoon to evenly spread the hot pepper jelly over the entire surface of the dip for a balanced sweet and spicy finish.
- Serve warm: Serve the dip immediately while warm, accompanied by bread, crackers, or vegetable sticks for dipping.
Notes
- You can prepare the dip ahead of time and refrigerate it; just add the jelly and bake before serving.
- For a milder version, choose a sweeter or less spicy pepper jelly.
- Use fresh bacon cooked until crispy for the best texture and flavor.
- This dip pairs well with sturdy crackers or toasted baguette slices.
- If you prefer, substitute green onions with finely chopped red onions or shallots.
