Baked Cheese Dip Recipe
cream cheese, cheddar + jack cheese, pepper jelly, pickled + raw vegetables, crackers, pita chips
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Ingredients
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Cheese Dip
Accompaniments
Method
Cheese Dip
Preheat and prepare
Preheat oven to 375°F (190°C). Lightly grease a 1 to 1.5-quart oven-safe baking dish (or a cast-iron skillet) with a little oil or nonstick spray.
Soften and blend cheeses
In a large bowl, beat the softened cream cheese with a hand mixer or sturdy whisk until smooth. Add sour cream and beat until fully incorporated and creamy.
Add flavorings and cheeses
Stir in the minced garlic, sliced green onions, worcestershire sauce, salt, and pepper until evenly distributed. Fold in the shredded cheddar and monterey jack, reserving about 1/4 cup of the shredded cheese to sprinkle on top before baking.
Assemble dip
Spoon the cheese mixture into the prepared baking dish and smooth the top. Sprinkle the reserved 1/4 cup shredded cheese evenly over the surface.
Bake
Bake uncovered in the preheated oven for 18–22 minutes, until the dip is bubbly and the top is lightly golden.
Top with pepper jelly
Remove the dish from the oven and immediately spoon the pepper jelly over the center of the hot baked cheese. Using the back of the spoon, gently spread the jelly in a thin layer or leave a small mound in the center so guests can scoop. The heat will melt the jelly slightly and create a glossy sweet-spicy topping.
Garnish and rest
Sprinkle the chopped parsley and a few additional sliced green onions over the jelly if desired. Let the dip rest for 5 minutes so it firms slightly but remains warm and dippable.
Accompaniments & Serving
Arrange pickled vegetables and raw vegetable sticks on a serving platter or small bowls so guests can alternate between tangy pickles and crisp raw veggies.
Place crackers and pita chips in separate bowls or on a board near the hot cheese dip. If desired, warm pita chips in the oven for 3–4 minutes while the dip rests to refresh them.
Serve the baked cheese dip hot with crackers, pita chips, raw vegetables, and pickled vegetables alongside. Encourage guests to spoon some pepper jelly with each scoop for the intended sweet-spicy contrast.
Store leftovers covered in the refrigerator for up to 3 days. Rewarm gently in a 350°F (175°C) oven for 10–12 minutes or in a microwave in 30-second increments until heated through.