Smoked pepper jelly cream cheese dip

This smoked pepper jelly cream cheese dip will blow your mind! I promise its that good and it’s super easy to make. You get a kick of heat from the pepper jelly but it balances out with the cream cheese. The little hint of smoke rounds it all out. You have to make this one!

Smoked pepper jelly cream cheese dip

Ingredients you’ll need for this recipe.

Pepper Jelly

Cream cheese

Shredded cheddar and mozzarella cheese

Crispy bacon

Diced jalapeños

Green onion

Sour cream

BBQ Seasoning

How to make smoked pepper jelly cream cheese dip.

This one comes together in no time! Simply combine all of the ingredients for the recipe together in a bowl and mix well to combine. Pour it into a 10 inch cast iron pan or a casserole dish and smooth it out.

I like to place mine in the smoker at 225°F for the first 30 minutes and then increase the temperature to 350°F for the last 20 minutes. If you don’t have a smoker warm up everything in your oven at 350°F for 30 minutes or until everything I warmed all the way through.

Smoked pepper jelly cream cheese dip

To finish warm up some more pepper jelly and drizzle it on top and garnish with green onions. That’s all there is to it! Sweet, spicy, creamy, smokey and delicious. This has so much going on. Serve them with ritz crackers or a tortilla chip and dive right in.

Love a good dip? Try these out.

Smoked Mexican street corn dip

Fried dill pickle dip

Easy smoked queso dip

Print
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Smoked pepper jelly cream cheese dip

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Ingredients

Scale
  • 12 oz of pepper jelly
  • 8 oz of softened cream cheese
  • 1/2 cup of shredded cheddar cheese
  • 1/2 cup of shredded mozzarella cheese
  • 2 tablespoons diced jalapeños
  • 1/4 cup of diced crispy bacon
  • 1/4 cup of diced green onion
  • 1 tablespoon of all purpose bbq seasoning

Instructions

  1. Combine 6 oz of pepper jelly, softened cream cheese, shredded cheeses, diced jalapeños, crispy bacon, half the diced green onion and bbq seasoning into a bowl . Mix well to combine.
  2. Pour the mixed ingredients into a 10 inch cast iron pan or casserole dish.
  3. Smoke at 250°F for 30 minutes and then increase the temperature to 350° for another 20 minutes. If using the oven, cook at 350°F for 30 minutes or until warmed all the way through.
  4. Finish by warming up the remaining pepper jelly and drizzling it on top of the dip along with the remaining green onions for garnish.
  5. Serve warm with ritz crackers for dipping. Enjoy!
  • Author: Jordan Hanger

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