A GREAT Pepper Jelly Dip
Do you remember last year when I shared the pepper jelly recipe? Who knew I had the makings for a great pepper jelly dip? Two ingredients married to create the BEST dip. It was so good that the bowl was scraped clean before I could capture it all in photos.
Seriously!
Well, with an overabundance of peppers this year, the canning proceeded with a lot of pepper jelly produced.
Today, this great pepper jelly dip was imagined and created.
Pepper jelly is often poured over cream cheese and served with crackers. I love to leave the peppers in and not strain it. A jam consistency is what I prefer with this recipe.
Can I tell you that I have a confession to make about this last pepper jelly results?
This last batch of pepper jelly which I love to have a jam consistency, was a lot runnier than usual.
I’m sure it was because I put in less pectin than needed rather than make another trip to the grocery.
The results? More liquid than jelly or jam.
This is the first time in my decades of canning to have to do what I did next.
All of those sealed lids came off of 28 jars, contents dumped back into the Dutch oven, more pectin added and that jam was put back into the sterilized jars and canned again with new lids.
I really did this.
You don’t touch jars for about 24 hours after they have been canned, but one jar didn’t seal.
Opening the jar proved the jam was STILL runny!
That’s when the Pepper Jelly Dip idea hit.
What if I just whipped together 1/4 C pepper jelly with 8 oz of softened cream cheese???
So, that’s what I did and the results were astounding.
Two ingredients with the most amazing flavor. It can’t get any easier OR faster!
Here’s the recipe if you’d love to have it for your recipe file!
Pepper Jelly Dip
Equipment
- 1 Mixing bowl
- measuring cup
- small whisk or mixer
- Silicone Scraper
- serving bowl/tray
Ingredients
- 1 8 oz. cream cheese, softened
- 1/4 C pepper jelly
- 1 T green onions, minced- optional
Instructions
- Remove cream cheese from wrapper and place into a small mixing bowl.
- Soften by either microwaving for a few seconds OR setting out for a few minutes to soften.
- Add pepper jelly and green onions, if desired.TIP: You can soften the pepper jelly in the microwave for a few seconds to make it less "jelled" to make a smoother dip.
- Whisk with a small whisk or mixer until light and fluffy and smooth.
- Serve with your favorite crackers and small peppers.
Notes
And if you don’t make homemade pepper jelly?
Look for pepper jelly among the jellies in your grocery store. It’s often more of a clear jelly, but will still taste amazing.
If you need a pepper jelly recipe?
Here you go!
Pepper Jelly
Equipment
- water bath canner
- 12 4 oz. jars, rings and lids
- Jar lifter
- measuring cups
- Lodge Cast Iron Dutch Oven
- Ladle
- food processor
Ingredients
- 7 bell peppers- orange, green and red mixture
- 1 jalapeno pepper
- 1 1/2 C vinegar
- 1 1/2 C apple juice, bottled
- 1 pkg powdered pectin
- 5 C sugar
- 1/2 t. salt
Instructions
- Prepare canning supplies. Fill water bath canner to water level according to directions for your canner and place canning basket inside. Begin heating the water in the canner.
- Wash canning jars and make sure that they are clean when you begin adding hot jelly to them.
- Have rings and jars and a jar lifter ready before you begin.
- Wash peppers with cold water and remove stems and seeds. TIP: wear gloves if your peppers are hot ones!
- Chop the peppers finely with a food processor.
- Add vinegar and apple juice and mix together.
- ***Some recipes recommend that you cover and refrigerate overnight. That produces a hotter jelly. ***I have always just continued and made the jelly without the refrigeration or removing the chopped peppers that some recommend to produce a clear jelly. I love the jam consistency that the peppers provide.
- Place pepper mixture into a Dutch oven – I love my ceramic lined cast iron Dutch oven.
- Add pectin and salt and bring mixture to boil over high , stirring constantly.
- Add sugar and stir until all of the sugar has been dissolved.
- Bring mixture to a rolling boil that cannot be stirred down and boil hard for one minute.
- If foam appears on top, skim off and remove.
- Ladle the mixture into clean and hot jars, leaving 1/4 inch headspace.
- Wipe the lid with a clean damp paper towel. Add lid and ring.
- Add the jars with a jar lifter to the canner. You will want at least an inch of water covering all of the jars when they are all placed in the canner. Cover and bring the water to a boil.
- Process jars for 10 minutes. Turn off the heat to the canner and let them sit in the canner for about 5 minutes before removing them.
- A great way to let them cool is on a cooling rack over a jelly roll pan to catch any water from the jar.
- NOTE: Let them cool for 12 hours before moving them to ensure that they seal properly.
- Check lids to make sure that they all sealed. Label and store.
Notes
Easiest Appetizer to make or take ever!
In 10 minutes, this recipe was made, added to it’s serving container and in front of guests who had their feet under my table for testing.
It met with their approval. I hope it meets with yours!
If you need a new serving tray for fall gatherings, here you go! I’m attaching shopping affiliate links to locate them for you at no additional cost for you, but may provide a small commission. Thanks for going on the shopping trip with me.
It’s still easy to pour pepper jelly over cream cheese…but, with it whipped together? It’s the perfect blend of both with each bite. It really looks like you created something truly special.
Let me know what you think if you try it, won’t you?!
11 Comments
Vickie Ramry
Love it! Will definitely add tonmybappetizer list!
Leslie J Watkins
So simple and so delicious!
Martha+Wallace
Sounds delicious! I think I need to make my own hot pepper jelly instead of buying it!
Leslie J Watkins
soooo good! and I keep finding more ways to use it! Had pepper jam on the most amazing burger this week that inspired me!
Cindy Walker
Makes perfect sense! Most of us place the pepper jelly on top of cream cheese anyway. Why not just mix it together to a smooth dip? It won’t be so messy either. Thanks for another great tip!
Rachel
That sounds delicious!
Leslie J Watkins
The blending of the two ingredients makes every bite perfect!
Cindy
Wow does this sound delicious. I can’t imagine doing this process twice.
Thanks for sharing. Pinned
Leslie J Watkins
Goodness! I know, right? I don’t think I’ll process twice again! Hope you love how easy the recipe is which either purchased or homemade pepper jelly.
Leslie J Watkins
I know, right? That’s what I’ve done for years…when this jelly turned out more runny than usual, it was the perfect solution with great results!
Pingback: