Reviewed: Dec. 29, 2012

this is best served with crackers of any kind

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Reviewed: Dec. 25, 2012

This is a good appetizer, and it isn't necessarily all that spicy if you use the green and red jelly both. Let the cream cheese come to room temperature and warm the jelly a bit in the microwave (about 15 sec) to make it easier to spread. Even better served with gingersnaps than it is with crackers, the spicy sweet of the gingersnaps really sets off the cream cheese and the heat of the jalapeno jelly. You can use the nuts or leave them out.

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HYPATIA1219

Cooking Level: Expert

Reviewed: Dec. 19, 2008

Update: Easier yet! Just combine the jelly and the cream cheese, stir together and serve with Club crackers. HUGE HIT! What could be easier *~... Original review: I love this. But I really wouldn't even have thought to call it a "recipe". For me, it's just a way to eat jalepeno pepper jelly! Which is on a cracker over cream cheese. It's simply delicious. It's a nice mix of sweet and spicy. (But if you don't like spicy, you probably won't enjoy it.) I howerver, LOVE it.

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JULAINE59

Cooking Level: Expert

Living In: West Allis, Wisconsin, USA

Reviewed: Nov. 17, 2008

I totally agree with Breeze's review. Leave the cream cheese in block form and put the jelly on top; delete the nuts. It's best to put several spreaders in the cream cheese since it's so thick. (It's not really a dip.) It tastes great on wheat thins. You can even use reduced fat/calorie cream cheese. A great way to serve pepper jelly.

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Lori

Cooking Level: Intermediate

Home Town: Carlisle, Pennsylvania, USA

Living In: Colonial Heights, Virginia, USA

Reviewed: Apr. 19, 2008

I make this without the pecans, however, I would call it a spread, not a dip. Way too thick! We just eat with crackers.

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23DAISYS

Cooking Level: Expert

Living In: Louisville, Kentucky, USA

Reviewed: Feb. 19, 2007

This had a very unpleasant taste and was too hard to dip, the tortillas we used just broke.

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Elaine

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

Reviewed: Dec. 28, 2006

Wanted to say thanks to marie d for the head's up about not making this recipe ahead of time...thansk! I used a homemade pepper jelly & served it w/ tortilla chips. The chopped pecans were a nice touch. Nice presentation too!

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

Reviewed: Nov. 20, 2006

Wonderful! I have made this for years, without the pecans. Wish I had thought of it before.

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Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

Reviewed: Aug. 5, 2006

Been making this for years. I don't spread this into a bowl, I just leave the cream cheese in brick form and spread the jelly all over and then place pecans all over. Always serve with assorted crackers. Always a hit. Thanks.

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Butterfly Flutterby

Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA

Reviewed: Mar. 10, 2006

Everybody loved the spicy taste! It was appropriatly chrissmassy. I made the night before, however, which it got very runny. Best made right before using.

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7 users found this review helpful