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Sweet, spicy red pepper jelly, dolloped on top of a block of cool, rich cream cheese is one of my all-time favorite appetizers. I thought everybody knew about this awesome combination, served with a stack of crackers but I was wrong! A couple of weeks ago, I shared a recipe for red pepper jelly from my friend, Stacy Lyn on my Facebook Page. I described how I serve it and wow, the response I got from folks was shocking, with many never hearing of this incredible appetizer.
After reading your comments, I called Stacy to share because, again, I thought everyone knew to put red pepper jelly on top of cream cheese. My little story turned into a great conversation about how as bloggers, we can sometimes get so concerned about new trends or what others are cooking and writing about that we forget to stay true ourselves. Stacy and I both grew up learning how to cook from our family members. I think we’ve turned those lessons into a love of food that we are proud to share with family, friends and our readers.
During our chat, I asked Stacy if I could use her jelly recipe in a post about my crazy, good appetizer. She graciously agreed like I knew she would. Good friends are like that.
I always have at least 3 jars of pepper jelly in my pantry and of course, there’s cream cheese in my fridge, so I’m always ready to whip up this masterpiece at a moment’s notice! It’s simple, pretty and absolutely scrumptious. It’s funny how unexpected combinations can produce the best results like pepper jelly and cream cheese. Thanks, Stacy Lyn for your recipe and thanks to my Facebook friends who love to share and comment. It looks like good friends and delicious food are also a winning combination.
- 1 8 oz block cream cheese – room temperature
- 3 heaping tablespoons red pepper jelly
- Place cream cheese on a serving plate. Carefully dollop red pepper jelly down middle of block of cheese.
- Serve with crackers.
What would this taste like with adding pecans to the top and around plate??? And also I bought the hot pepper jelly and so hope our Bible Study girls can handle it…. Is it real hot??
Hey, Sandra! I love the idea of adding pecans. I’m not sure about the heat level since I don’t know the brand of jelly you bought but with the cream cheese, things should be just fine. Enjoy and Merry Christmas!
What kind of cracker goes best with cream cheese and pepper jelly. My dad used to make his own pepper jelly, and we had the combination often. It was a delicious treat. But I can’t remember what we served it on.
Sherry, you can use just about any kind of cracker you like. I love the crackers you get at Aldi, several kinds in one box and I also really like this on Triscuits. Enjoy!
Is Green Pepper Jelly as good?
Hey there Janice!
That is a terrific question! I’ve never personally tried using Green Pepper Jelly in this recipe, but I think it would work just as well. Let me know how it turns out, I really hope you enjoy the recipe! Happy Easter!
PLEASE help us! The red pepper jelly recipe seems to be the one my daughter and I have been searching for BUT what kind/brand, etc is this one. Or is it one you make yourself. She has recently had foot surgery and this is all
She wants. Thank you’
Hey there, Peggy. The recipe on the post is a homemade version and the link is included in the post. I use a store bought red pepper jelly and most are really, really good. I’m not sure where you’re from but if you get one from Fresh Market, you should be fine. Please let me know if you need more help.
Best wishes for your daughter for a speedy recovery!
Here’s a link to one of my FAVS! https://www.amazon.com/Stonewall-Kitchen-Red-Pepper-Jelly/dp/B000M5NOQK/ref=sr_1_3_a_it?ie=UTF8&qid=1537478930&sr=8-3&keywords=red+pepper+jelly&dpID=51JLNd-5YeL&preST=_SY300_QL70_&dpSrc=srch
Are there some brands or varieties of pepper jelly that work best? I have had some jellies that don’t have enough liquid for dripping down over the sides. Would heating the jelly up help? or adding some water? Or just starting with a :”drippy” jelly to start with?
Good questions, Elizabeth. Make sure the jelly is room temperature first. I’m not sure about different brands but it would make a difference in the consistency. If you want it to run down the side of the block of cheese, I would heat it for a few seconds in the microwave. I hope this helps!
There are many different brands out there. I’m from up north and we have a red pepper and a habanero peach. I make my own habanero peach but the store bought is very good. If you stirr it it will loosen up. I used to serve in two separate containers. Not anymore!!