by David Maciel
Sponsored by Ray’s Food Place, Furber Plaza
June is the official kickoff of summer out door dining. I recently made this appetizer for a backyard barbecue and it’s was a huge hit. I served it with plain crackers & cut veggies, like carrots, celery, cucumbers and broccoli for dipping. It’s excellent served warm or cold. I added bacon bits to mine.
Ingredients
• 10 ounce jar pepper jelly (use whatever heat level you prefer)
• 8 ounce block cream cheese, softened to room temperature
• ½ cup chopped green onions (divided use)
• ½ cup shredded cheddar cheese
• ½ cup shredded pepper jack cheese
• ½ cup mayonnaise or sour cream
• ½ teaspoon garlic powder
• ½teaspoon paprika (optional)
• ¼ teaspoon kosher salt
• Pinch of Cayenne pepper
Instructions
- Preheat the oven to 350° F.
- Heat up 10 ounce jar pepper jelly in a microwave-safe dish for 10-second increments until it is not so thick and can be spread over the cream cheese smoothly.
Set aside. - In a pie dish (or similarly sized oven safe dish) add 8 ounce block cream cheese, softened to room temperature, 1/2 cup shredded cheddar cheese 1/2 cup of pepper jack cheese and 1/2 cup of mayonnaise or sour cream, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika and 1/4 teaspoon kosher salt. Mix until smooth
and combined. - Then stir in 1/4 cup green onions. Spread the cream cheese mixture so it is evenly spread out in the pie dish. Wipe the edges of the pie dish so it is clean from the cream cheese. Top the cream cheese mixture with the warmed pepper jelly so all of the cream cheese is covered.
- Bake for about 7-8 minutes or until the dip is hot.
- Top with the remainder 1/4 cup of the green onions.
- Serve warm with your favorite dippers.