Tuesday, September 4, 2012

Pepper Jelly Appetizer

This is a very simple and very tasty appetizer that is good to share at any get-together.

1 tub of whipped cream cheese. You can use the brick of cream cheese if you prefer. The whipped variety seemed easier to scoop with the crackers.
1/2 cup any variety of red chile pepper spread or jelly.

Arrange on a nice serving plate and watch it disappear.

13 comments:

  1. Look wonderful and I just love your sever beautiful...with love Janice

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  2. Where do you find red chile pepper spread or jelly? Thanks
    Lynda in Michigan

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    1. WPgirl, I found this variety at Costco but I've also seen pepper jelly in the grocery store. Bev and Lovella have recepies to make your own on the blog. Just type in Pepper Jelly to see their recipes...

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  3. I make Jalapeno Jelly in Plain, Hot, Cranberry and Raspberry....The Raspberry Jalapeno with the cream cheese is wonderful! Add a can of drained rinsed Black beans to the cream cheese then pour the jelly over the top....TO DIE FOR DIP!!! I have more recipes for Jalapeno jelly on my web page and facebook page!
    Stikki Nikki Jams & Jellys

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  4. looking for a recipe for sweet red pepper jelly. My mother-in-law used to make it years ago, haven't found a good one yet like it

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    1. I have one for you.It is not hot.
      6 red peppers
      3 cups sugar
      1 cup vinegar
      1/2 tsp salt
      1 bottle certo
      1/2 cop lemon juice
      Cut peppers very small(2 cup)
      put all 4 first ingredients
      Boil 10 minutes...cool 10 minutes
      add certo and juice
      boil 1 minite
      remove smeam foam and bottle
      enjoy Rollande


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  5. I have seen an appetizer like this before, but I always wonder, why the cream cheese and jelly are not blended together. Maybe it is just for aesthetic reasons.

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    1. Lorrie I don't see why that wouldn't work, too. With the jelly separate you can decide for yourself when you dip in the cracker what balance you want.

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  6. This is one of our favourite appies! Simple, elegant and delicious.

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  7. We were from the North and moved down South, introduced to Jezebel Sauce!

    1 (8 to 10 oz.) jar pineapple preserves
    1 (8 to 10 oz.) jar apple jelly
    1/2 jar cream-style horseradish
    2 tbsp. dry mustard
    1/2 tbsp. cracked pepper

    Mix with wire whisk. Make 2 days ahead. Keep in refrigerator. Pour over 8 ounce cream cheese. Serve with crackers. Keeps forever.

    (I don't know about forever for keeping, but I do love it. Gonna try yours too.)

    Jo

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    1. Jo, you have intrigued me with this recipe and I'll have to spring it on my family soon!

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  8. Tastes great with Goat Cheese instead of cream cheese. A big hit in our family.

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    Replies
    1. Thanks for the alternative! That does sound good...

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