I'm almost embarrassed to even put this recipe out there but because I get so many requests for it each time I make it, I must share it with all of you as well, just in case you have not tried it yet.
The first time I heard about this spread/dip I honestly thought it sounded strange to meld a sweet hot pepper jelly with cream cheese but (Oh. My. Goodness.) it is wonderful and so simple!
All you do is mix a block of cream cheese, softened, with a jar of Red Pepper Jelly. I use Wildtree's Happenin' Hot Pepper Jelly because it is not only divine but made without preservatives and certified organic. Personally, I like to mix the jelly and the cream cheese to a chunky consistency, but I know many who like it smooth. My friend Lisa pours the jelly over a whole block of cream cheese and has people cut into it with a knife instead of mixing and she serves this alongside butter crackers and prawns.
I love to let the flavors meld (if I can wait long enough) as it comes alive the next day with just the right amount of pop!
My friend Rhonda introduced us to Juanita's Tortilla Chips that taste as if they are freshly made, just as in many Mexican restaurants. They go perfectly with this dip!
You know that I wouldn't let you down with a crazy recipe, so you must try this as soon as you can get some hot pepper jelly.
Hot Pepper Jelly Cream Cheese Spread or Dip
Ingredients:
1 jar Wildtree Happenin' Hot Pepper Jelly
1 block (8 ounces) cream cheese, softened slightly
Instructions:
Mix until creamy. Best if dip is refrigerated overnight or at least two hours prior to serving, but it can be served just after mixing as well.
