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Cream cheese with red pepper jelly on a cutting board with red pepper jelly and rosemary in bowls and crackers on the side.
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5 from 1 vote

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
Cook Time0 minutes
Total Time5 minutes
Course: Appetizer
Cuisine: American
Servings: 8
Calories: 96kcal

Ingredients

  • 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.

Instructions

  • 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.

Notes

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.

Nutrition

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