No-Cook Hot Pepper Jelly Dip with Cream Cheese

Hot pepper jelly cream cheese dip brings sweet heat and creamy richness to movie night, perfect for grown-up snacking in 30 minutes.

My husband and I love having movie nights with the kids where we prepare chips and dips, but sometimes the dip I make for everyone is lacking that spice we want. I don't want to make something too spicy for the kids, so I started making a separate adult version just for us, and this hot pepper jelly cream cheese dip is what satisfies our heat cravings.

The sweet heat from the red pepper jelly is what makes this dip perfect for adults who want something hotter than plain cheese dip. It's got enough kick without being so intense that you can't enjoy it throughout an entire movie. The creamy base mellows out the heat just enough, creating this perfect balance that'll make you reach in again and again.

It comes together quickly and easily. While the kids are arguing over which movie to watch, I can make this with the food processor and have it chilling in the fridge by the time we've settled on something. It needs about 30 minutes to set, which is usually how long it takes us to get everyone situated with their snacks and blankets, so the timing works for us.

Sometimes, my son feels so adventurous that he tries our dip, but he quickly goes back to their mild cheese dip after tasting LOL. This dip has turned our movie nights to something we look forward to as much as the kids do. Having our own special treat makes us feel like we're part of the fun instead of just supervising it.

Try this out with my air fryer plantain chips or beet chips for guilt-free snacking!

Ingredients

Red pepper jelly brings a sweet heat that balances out the richness of the cheeses and adds contrast both in flavor and texture. You can use store-bought or homemade jelly, but make sure it’s thick enough to hold its shape when spooned over the top. For a milder version, jalapeño jelly works too, though the flavor will be slightly greener and less sweet.

Cream cheese creates the creamy base of the dip. Letting it come to room temperature helps everything mix smoothly without needing extra liquid.

To add depth, sharp cheddar cheese is cubed instead of shredded. This gives a stronger flavor and a firmer texture. Pre-shredded cheddar often contains anti-caking agents that affect how it melts and blends.

Green onions are used inside the dip and on top. They bring a little sharpness and freshness that cuts through the richness, and the garnish adds color and a bit of crunch to each bite.

See the recipe card for exact quantities.

Step-by-step Instructions

This hot pepper jelly cream cheese dip comes together quickly in a food processor and needs only a short chill before serving. The sweet heat of the jelly pairs perfectly with the creamy, savory base, making it a great make-ahead appetizer for get togethers or snacks.

Blend the Cheese Base

Add the cream cheese and cubed sharp cheddar to a food processor. Blend for about 30 seconds, or until the mixture becomes smooth and spreadable. Scrape down the sides as needed to make sure everything blends evenly.

Add Flavor and Mix

Add the garlic powder, onion powder, green onions, and sour cream to the cheese mixture. Pulse the food processor 3 to 4 times, just until everything is combined. Avoid over-mixing so the green onions stay visible and don’t disappear into the base.

Transfer and Prep the Topping

Spoon the cheese mixture into your serving dish and smooth out the top with a spatula. In a small microwave-safe bowl, heat the red pepper jelly for about 20 seconds, just until it loosens enough to pour. Gently spoon or drizzle it over the top of the cheese mixture so it spreads evenly.

Chill and Serve

Place the dip in the refrigerator for at least 30 minutes. This helps the flavors come together and gives the topping time to settle. Serve chilled with Ritz crackers or your favorite gluten-free alternative. Garnish with extra chopped green onions right before serving, if you like.

Storage

Store any leftover dip in an airtight container in the refrigerator for up to 3 days. Keep in mind that the pepper jelly may begin to sink slightly into the cheese base over time, but a quick stir before serving will bring it back together.

If you want to make it ahead, you can prepare the cheese mixture a day in advance and refrigerate it without the jelly. Add the warmed jelly just before serving for the best texture and appearance. Freezing is not recommended, as the cream cheese and sour cream can separate once thawed.

Recipe