Description
A delightful appetizer featuring a blend of cream cheese and spicy hot pepper jelly, served in crispy cups.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup cranberry hot pepper jelly
- 12–16 crackers or phyllo dough cups
- Fresh herbs (chopped chives or parsley) for garnish
Instructions
- If using crackers, lay them out on a serving platter. If using phyllo dough, preheat your oven to 350°F, layer 3-4 sheets, brush with melted butter, and cut into squares. Bake until golden and crispy.
- Soften the cream cheese at room temperature for about 30 minutes. In a mixing bowl, combine the cream cheese with half a cup of cranberry hot pepper jelly. Blend until smooth.
- Spoon a generous amount of the cream cheese mixture onto each cracker or phyllo cup.
- Add a dollop of hot pepper jelly on top for extra flavor.
- Finish with chopped herbs and serve immediately.
Notes
For a vegan option, use a plant-based cream cheese substitute. Jarred hot pepper jelly can be replaced with spicy fruit preserves like mango. Be sure to serve fresh, as the base can become soggy if they sit too long.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: No-Bake/Quick Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 6g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Keywords: cranberry, cream cheese, appetizer, holiday recipe, spicy jelly