Cream Cheese & Hot Pepper Jelly


  • 1 (8 oz) package
    cream cheese, softened
  • 1 (6 oz) jar
    tequila cranberry pepper jelly or pepper jelly of your choice
  • 1 box
    crackers and/or pretzels

Cooking Directions

  1. Spread soften cream cheese on a serving plate. Spoon pepper jelly over cream cheese.
  2. Serve with crackers and/or pretzels.

Field Trip Olde World Pastries is a fantastic bakery that sells Old World Style Danish Kringle.


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    • Hi Peggy,
      This recipe will yield anywhere between 6 to 8 half-pint jars. I don’t always add the yield amounts when giving a jam/jelly/pie filling recipes because so many times I’ve made a recipe and it ended up making more or less than the amount of jars that I’ve sterilized….has that ever happened to you?? Frustrating isn’t it….I recommend sterilizing eight half-pint jars for this recipe. Hope your having a great summer. Lynn

    • This is a new cream cheese out and I found it at a Super Value in Rhinelander WI….I have to admit this cream cheese has a nice kick to it! I even added some cream cheese to my taco meat mixture when I made taco's and Whew was that good!!! Have a Happy Mother's Day ~Lynn

  1. Pepper Jelly over cream cheese is a popular thing around here. I think it is so creative of you to use tequila and twist things up! Cool! Thank you for linking, Lynn.

    • I thought about calling this jelly; Margarita jelly but then I started to think strawberry and I whole new jelly came to mind:) Thanks for stopping by Michelle, see you next week~ Lynn

  2. Lynn, you do come up with some ingenious ideas. Thanks for your comment on my pumpkin and rhubarb pie. Did you visit the pinboard with all the pumpkin and parsnip dishes – there are a lot of amazing ones there. Cheers

    • Hi Carole~ Thank you:) I have not visited the pinboard with the pumpkin and parsnip dishes but I will as soon as I'm done here:) Thanks so much for dropping by~ Lynn

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