Hot Pepper Jelly And Cream Cheese Dip Recipes
HOT PEPPER JELLY
Enjoy this spicy treat on crackers with cream cheese. It also makes a festive holiday appetizer.
Provided by ranger1
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h45m
Yield 48
Number Of Ingredients 6
Steps:
- Sterilize 6 (8 ounce) canning jars and lids according to manufacturer's instructions. Heat water in a hot water canner.
- Place red bell peppers, green bell peppers, and jalapeno peppers in a large saucepan over high heat. Mix in vinegar and fruit pectin. Stirring constantly, bring mixture to a full rolling boil. Quickly stir in sugar. Return to full rolling boil, and boil exactly 1 minute, stirring constantly. Remove from heat, and skim off any foam.
- Quickly ladle jelly into sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids, and screw on bands tightly.
- Place jars in rack, and slowly lower jars into canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil, and process for 5 minutes.
Nutrition Facts : Calories 88.5 calories, Carbohydrate 22.5 g, Fiber 0.3 g, Protein 0.1 g, Sodium 2.8 mg, Sugar 21.3 g
PEPPER JELLY APPETIZER
It has a sweet and slight pepper taste. Anyone that tries this loves it and it doesn't get much easier! You should be able to find the jelly in the jelly section at your local grocery store. Serve with crackers.
Provided by Donatella
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 2m
Yield 6
Number Of Ingredients 2
Steps:
- Spread jelly over the block of cream cheese. Serve with your favorite crackers.
Nutrition Facts : Calories 196.8 calories, Carbohydrate 18.5 g, Cholesterol 41.1 mg, Fat 13 g, Fiber 0.3 g, Protein 2.9 g, SaturatedFat 8.2 g, Sodium 118 mg, Sugar 12.9 g
HOT-PEPPER JELLY
Pepper jelly makes a spicy-sweet match for soft cheeses, such as goat or Camembert (or even cream cheese) -- especially when served atop crackers or crostini. You can also use the jelly as a glaze for chicken or pork: Melt it, then brush it on the meat before roasting or after grilling.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 5h
Yield Makes about 2 cups
Number Of Ingredients 6
Steps:
- Place a few small plates in freezer. Combine apples and 2 1/2 cups water in a saucepan. Bring to a boil, reduce to a simmer, and cook, partially covered, mashing occasionally with a potato masher, until fruit is very soft, 10 to 15 minutes. Transfer fruit to a fine sieve set over a heatproof bowl; let drain without pressing on fruit, 4 hours. Strain again through sieve lined with damp cheesecloth. (You should have 2 cups.)
- In a saucepan, bring juice, vinegar, salt, bell pepper, and hot pepper to a boil. Add sugar; return to a boil, stirring until sugar is dissolved. Cook, stirring, 11 minutes. Turn off heat. Place a small spoonful of jelly on a chilled plate; return to freezer 1 minute. Remove and push your finger through mixture; if it wrinkles, it is done. If not, return to a boil for 1 to 2 minutes, then check again. (Or cook until a thermometer registers 221 degrees.) Skim foam from top.
- Ladle into clean containers, leaving 3/4 inch of headroom; let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.
HOT PEPPER JELLY AND CREAM CHEESE DIP
This recipe came from one of my husband's friends. Odd sounding ingredients (all two of them), but VERY addicting! He suggested eating them with Bugles and I can tell you it was an excellent suggestion. Sweet from the jelly, creamy from the cheese, and a little bite from the pepper. Mmmmmmm.
Provided by wildhorse
Categories Cheese
Time 5m
Yield 1 cup
Number Of Ingredients 2
Steps:
- Combine cream cheese and hot pepper jelly in a bowl.
- Beat with electric mixer until smooth.
Nutrition Facts : Calories 1078.7, Fat 77.8, SaturatedFat 43.8, Cholesterol 249.9, Sodium 763.3, Carbohydrate 88.6, Fiber 1.1, Sugar 65.4, Protein 13.6
CRACKERS, CREAM CHEESE, AND PEPPER JELLY
Another childhood favorite of mine for a snack or appetizer. I remember my mom telling my grandma that we should introduce her to "crackers, cream cheese, and pepper jelly" and grandma said, "who are they, your cats?" Lol. This is always a hit. Nowadays with my IBS I'd have to substitute regular or light or fat-free cream cheese with a non-dairy version, such as Tofutti Better Than Cream Cheese. You can purchase the tub and spread the cream cheese from that, or you can buy the brick-style cream cheese (although I don't think Tofutti makes a brick-style) and spread the pepper jelly on top, refrigerate, and then spread on the crackers. I always did it from the tub. Serving size is an estimate, depends on how much of each ingredient you want to use. Cook time is chill time if you use the brick-style. You should be able to find the pepper jelly in the regular jam/jelly section of your supermarket.
Provided by blancpage
Categories Spreads
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- If using brick cream cheese, you can spread the pepper jelly over the entire brick and refrigerate then place on serving plate with wheat crackers.
- Otherwise, just spread desired amount of cream cheese on a cracker, then top with desired amount of pepper jelly. Enjoy! :).
Nutrition Facts : Calories 343.2, Fat 19.5, SaturatedFat 11, Cholesterol 62.5, Sodium 199.1, Carbohydrate 41.5, Fiber 0.6, Sugar 30.5, Protein 3.5
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