Cream Cheese and Pepper Jelly Appetizer
This delicious and easy cream cheese and pepper appetizer has just 2 ingredients and an optional garnish! Simple and so good!
Prep Time5 minutes mins
Cook Time0 minutes mins
Total Time5 minutes mins
Course: Appetizer
Cuisine: American
Servings: 8
Calories: 96kcal
- 8 ounces Light Philadelphia Cream Cheese We used Neufchatel.
- 4 ounces Red Pepper Jelly
- 1 sprig Rosemary Chopped well. Optional: 1 or 2 sprigs for garnish.
Place a room temperature block of cream cheese on a platter or serving dish. If you don’t have enough time to let the cream cheese soften, you can microwave it for about ten seconds.
Add pepper jelly to a medium bowl and stir well.
Spoon pepper jelly over cream cheese and help it drizzle down the side a bit by smoothing the top.
Sprinkle with chopped rosemary. (Optional: place sprigs of rosemary alongside the dish.)
Serve.
Be sure to prepare this easy appetizer with cream cheese right out of the refrigerator. If preparing ahead of time, place back in the fridge until serving.
You should always use the red hot pepper jelly while it's at room temperature. Microwaving the jelly will help if you don't have time, but don't do it for more than 15 second increments until it's smooth.
Serving: 1 | Calories: 96kcal | Carbohydrates: 12g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 138mg | Potassium: 81mg | Fiber: 1g | Sugar: 9g | Vitamin A: 157IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg