Sweet and spicy red pepper jelly spooned over a block of cool, creamy cheese—served with a stack of crackers—is one of my all-time favorite appetizers. I always assumed everyone knew about this simple Southern classic… until recently! A few weeks ago, I shared my friend Stacy Lyn’s red pepper jelly recipe on Facebook and mentioned how I love to serve it. The response? Honestly, I was shocked! So many folks had never heard of this combo, and I couldn’t believe it.
In This Post
What Makes This Pepper Jelly & Cream Cheese Appetizer a Crowd-Pleaser
This classic Southern appetizer is the perfect combo of sweet, spicy, and creamy, whipped up in just minutes with minimal effort. A block of cream cheese topped with zesty pepper jelly makes for an impressive and easy party spread that keeps guests coming back for more.
People Want To Know…
Absolutely! Try herb-and-garlic, honey-walnut, or jalapeño cream cheese for an extra flavor kick.
Yes — simply swap out the crackers for gluten-free options or serve with fresh veggie sticks.
Definitely! This appetizer also makes a lovely addition to a charcuterie or cheese board.
Simple Ingredients for Big Flavor
You only need three pantry staples to create this irresistible snack:
- 8 oz block of cream cheese – softened to room temperature
- 3 heaping tablespoons of pepper jelly – choose red for classic flavor or green for a festive twist
- Crackers or bread – offer whatever your guests love, from Ritz to gluten-free options
Make‑Ahead & Hosting Tips
Festive flair – serve red pepper jelly alongside green pepper jelly during the holidays for a cheerful spread.
Prepare ahead – arrange the cheese and jelly up to an hour before your event, keeping them covered at room temperature.
Customize the heat – use mild pepper jelly to keep the spice mellow, or choose a hotter variety for more kick.
Storing & Refreshing Leftovers
- Store any remaining appetizer in an airtight container in the refrigerator for up to 2 days.
- Before serving again, let it sit at room temperature for 15 minutes so the cheese softens and flavors shine.
Serving Suggestions
Make it a full snack table with crowd-pleasing pairings:
- A variety of crackers — buttery, grainy, or gluten-free, and stuffed celery.
- Fresh veggies like cucumber, celery, or bell pepper strips.
- A bowl of mixed nuts or fruit for contrast in flavor and texture.
Ingredients
- 1 8 oz block cream cheese – room temperature
- 3 heaping tablespoons red pepper jelly
Instructions
- Place cream cheese on a serving plate. Carefully dollop red pepper jelly down middle of block of cheese.
- Serve with crackers.
Must-Haves For Serving
You won’t need fancy tools—just these essentials on hand:
- A medium serving plate or small board
- A spreader or small knife for easy scooping
- A sleeve of your favorite crackers or bread slices
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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!
XO,
~Donya
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!
XO,
~Donya
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!
~Donya
Green pepper works as well as the red tor me.
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!
XO,
~Donya
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!
XO,
~Donya
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!!