Pineapple Jalapeño Jelly Cream Cheese Dip

Pineapple Jalapeño Jelly Cream Cheese Dip

Ingredients

1 jar pineapple jalapeño jelly, 10 oz

1 block full-fat cream cheese, 8 oz, softened to room temperature

1/2 cup chopped green onions, divided

1/2 cup shredded cheddar cheese

1/2 teaspoon garlic powder

1/2 teaspoon paprika, optional

1/4 teaspoon kosher salt

Crackers, for serving

Instructions

Preheat the oven to 350°F / 175°C.

Lightly prepare a shallow 9-inch pie plate or a small ceramic baking dish.

Place the pineapple jalapeño jelly in a microwave-safe bowl. Warm it in short 10-second intervals until it loosens enough to pour. Stir between each interval and avoid overheating it.

In the baking dish, add the softened cream cheese, shredded cheddar cheese, garlic powder, paprika if using, and kosher salt.

Use a spatula to mix everything together until the cream cheese mixture is smooth, creamy, and evenly combined.

Fold in half of the chopped green onions.

Spread the cream cheese mixture evenly across the bottom of the baking dish, smoothing the surface with the spatula.

Pour the softened pineapple jalapeño jelly over the cream cheese layer.

Gently spread the jelly with the back of a spoon so it covers the top evenly.

Bake for 10 to 15 minutes, or until the dip is warmed through and lightly bubbling around the edges.

Remove from the oven and sprinkle the remaining chopped green onions over the top.

Serve warm with crackers while the dip is soft, creamy, sweet, spicy, and gooey.