Sweet and Spicy Jalapeno Dip

"A nice change of pace from regular spicy dips, the sweet, hot, and cool all come together in a wonderfully tasty way!"
photo by a food.com user photo by a food.com user
Ready In:
4-5 cups


  • 3 (8 ounce) packages cream cheese, softened
  • 13 cup apple jelly
  • 1 tablespoon lime juice
  • 1 (10 ounce) bottle of your favorite salsa
  • 3 jalapeno peppers, seeded and minced (to taste)
  • 1 teaspoon salt


  • Beat the softened cream cheese until its smooth.
  • Add the apple jelly and lime juice and stir together until well blended.
  • Gradually add the salsa, then stir in salt and minced jalapenos.
  • Cover and chill for at least an hour before serving.
  • Get out the corn chips and veggie dippers and dig in!

Questions & Replies

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  1. I made this recipe for my parents anniversay party. It was the hit of the day for both vegies and chips. I choose to use canned jalapenos instead of the fresh, so it wouldn't be too hot. I brought the left overs to work and have been bombarded with requests for the recipe.
  2. I thought it was very good; I enjoyed the first bite of sweetness to be followed by the zing of the jalapeno. But I do think it is something that may spark one persons taste but not anothers. I used a jar of jalapenos and added some of the juice to get the hot taste. And this recipe makes alot of dip! Its something different to try.
  3. The apple jelly made this dip too sweet for our taste. I used fresh jalapenos (and even added a few more). I thought that the sweet/hot combination might be a positive flavor, but just didn't find that it worked with my guests. Perhaps if I used less jelly or even a different brand....?


<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
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