Ingredients
- 8 oz block of cream cheese, softened
- 1/3 to 1/2 cup pepper jelly (red pepper, jalapeño, or habanero)
- Assorted crackers, sliced baguette, or fresh vegetables (for serving)
- Optional: chopped nuts, sliced green onions, or fresh herbs for garnish
- 1 box (15-count) mini phyllo shells
- 4 oz cream cheese, softened
- 1/4 cup red pepper jelly
- Fresh thyme leaves or chopped green onion (optional, for garnish)
Instructions
- For the dip: Place softened cream cheese on a serving plate. Spoon pepper jelly on top. Garnish with chopped nuts, green onions, or herbs if desired. Serve with crackers or vegetables.
- For the phyllo bites: Preheat oven to 350°F (175°C). Arrange mini phyllo shells on a baking sheet. Fill each with 1 teaspoon cream cheese and top with 1/2 teaspoon pepper jelly. Bake for 5–7 minutes until warm and crisp. Garnish with fresh herbs if desired.
Notes
- Use goat cheese, brie, or vegan cream cheese for variations.
- Try cranberry-jalapeño, pineapple-habanero, or mango-pepper jelly for different flavor profiles.
- Top with chopped nuts, fresh jalapeños, or honey for added flavor and texture.
- Assemble phyllo bites ahead but bake just before serving for best results.
- Store leftover dip in the fridge for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Appetizer
- Method: No-Cook (Dip), Baking (Phyllo Bites)
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 phyllo bite or 2 tbsp dip
- Calories: 90
- Sugar: 6g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
