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–+ servings
Quick Pepper Jelly Cream

Quick Pepper Jelly Cream for Easy, Crowd-Pleasing Bites

A delightful blend of cream cheese and pepper jelly, the Quick Pepper Jelly Cream is perfect for appetizers.
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Prep Time 10 minutes
Cook Time 7 minutes
Cooling Time 1 minute
Total Time 18 minutes
Servings: 8 bites
Course: Appetizers
Cuisine: American
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dip
  • 4 oz Cream Cheese Make sure it's softened for a smooth mixing experience.
  • 1/4 cup Red Pepper Jelly This is the star ingredient, adding that sweet and spicy kick!
For the Bites
  • Mini Phyllo Shells These add a delightful crunch and elegant presentation; substitute with cucumber rounds for a gluten-free option.
  • Fresh Thyme or Green Onion This adds a pop of color and flavor; feel free to swap it out for parsley or chives!

Equipment

  • Oven
  • Baking sheet
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Arrange mini phyllo shells on a baking sheet, spacing them about an inch apart.
  3. Spoon approximately one teaspoon of softened cream cheese into each phyllo shell.
  4. Add about half a teaspoon of red pepper jelly on top of the cream cheese in each shell.
  5. Bake for 5-7 minutes until the phyllo shells are crispy and golden brown.
  6. Remove from oven and let cool for a minute; garnish with thyme or green onion if desired.

Nutrition

Serving: 1biteCalories: 80kcalCarbohydrates: 6gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 15mgSodium: 100mgPotassium: 30mgSugar: 2gVitamin A: 200IUVitamin C: 2mgCalcium: 30mgIron: 0.5mg

Notes

Store any leftover Quick Pepper Jelly Cream in an airtight container in the fridge for up to 3 days. You can freeze the cream cheese dip for up to 2 months. Reheat gently to maintain the creamy texture.

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