Sweet & Spicy Cream Cheese Dip

Scott and I have been Fringing for the past few days.  We’ve spent our nights in theaters enjoying a variety of live shows.

I’ll do a list of must-see shows on Thursday, but until then you can check in with what we’re up to by following my tweets.

The Orlando Fringe artists are a little but sweet, and a little lotta’ bit spicy.  This combination reminds me of a recipe I need to share…

Scott is known to bring tasty (out of the ordinary) dips to parties.  Last week, we re-vamped the traditional red pepper jelly and cream cheese combination dip.  It was such a hit, the only leftovers were scooped up right away by my parents to enjoy for the following few days.

No sweet and spicy left for us.

Sweet & Spicy Cream Cheese Dip

Ingredients

1 jar red pepper jelly

16 oz. (2 boxes) cream cheese

1-2 teaspoons hot sauce (Sriracha)

prep time: 10 minutes

servings: enough for a party!

Note: You can choose between red pepper jelly, hot jalapeno jelly, or use a combination of both.

Directions

Place jelly in a blender or food processor.

Slowly mix until jelly has a fluid consistency.

Set aside.

Mix cream cheese in a small bowl until texture is light and fluffy.

Stir in 1/3 cup pepper jelly and 1 to 2 teaspoons of hot chili sauce.

Our favorite hot sauce to use is Sriracha.

Mix well.

Transfer half of the cream cheese mixture into a small serving bowl.  This is the first layer of dip.

Layer 1/3 cup pepper jelly by carefully spreading it over the cream cheese mixture.

Add the rest of the cream cheese.

Finish it off by gently spreading the remainder of pepper jelly to the top.

Serve with your dipping crackers of choice.  Wheat thins, rice crackers and even tortilla chips taste great with the sweet and spicy combination.

I recently tried this dip with two different flavors of tortilla chips: Tostitos Hint of Lime and Hint of Jalapeno.  The extra flavor in the chip really compliments it, and I couldn’t put the stuff down!

I guess that’s not the worst problem to have.

😉

Enjoy!