Prep 5 mins
Cook 0 mins
This recipe came from one of my husband's friends. Odd sounding ingredients (all two of them), but VERY addicting! He suggested eating them with Bugles and I can tell you it was an excellent suggestion. Sweet from the jelly, creamy from the cheese, and a little bite from the pepper. Mmmmmmm.
- 226.79 g package cream cheese, softened
- 113.39 g jarof hot pepper jelly (red or green)
- Combine cream cheese and hot pepper jelly in a bowl.
- Beat with electric mixer until smooth.
I grew up doing the cream cheese with the pepper jelly spread on top, but this is much better! Very simple and easy. Thanks wildhorse for posting!
I made this and mixed part of the jelly with the cream cheese and made a mound of cheese on a plate and poured the rest of the jelly over it. I served it with Corn chips and this was really good.
This stuff was pretty tasty and easy to make. I didn't realize that the jar of hot pepper jelly I bought wasn't 4 oz until it was too late so I had to remake the stuff as it turned out way too runny the first time (this is my fault though as I didn't read the instructions clearly nor the bottle of jelly). I used the red pepper jelly and it was very festive for my Christmas Eve party. I served this with snowflake shaped Ritz crackers. Thanks for posting!