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Refreshing La Scala Chopped Salad Recipe finished recipe

Refreshing La Scala Chopped Salad Recipe

Pepper Jelly Cheese Dip is a warm, creamy appetizer that combines rich cream cheese, sharp cheddar, and a sweet, slightly spicy pepper jelly topping. It's an easy baked dip that's perfect for holiday gatherings, game days, or casual family get-togethers. Serve it with buttery crackers for a deliciou
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

For the Cheese Dip
  • 8 ounces full-fat cream cheese softened to room temperature
  • 1 cup sharp cheddar cheese freshly shredded
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon freshly ground black pepper
For the Topping
  • 1/2 cup red pepper jelly at room temperature
  • 1 tablespoon fresh scallions finely chopped
For Serving
  • 30 buttery round crackers approximately 3 ounces (85 g)

Method
 

Method
  1. Preheat the Oven.
  2. Preheat your oven to 375°F (190°C) for about 10 minutes while preparing the ingredients. Place an oven rack in the center position so the dip heats evenly.
  3. Soften the Cream Cheese.
  4. Place the softened cream cheese in a medium mixing bowl. Stir for about 1 minute until smooth and easy to spread. Don't worry if it still looks thick; it will loosen as you mix in the remaining ingredients.
  5. Mix the Cheese Base.
  6. Add the shredded cheddar, garlic powder, and black pepper to the cream cheese. Stir for 1 to 2 minutes until evenly combined, with the cheddar distributed throughout the mixture.
  7. Spread Into the Baking Dish.
  8. Transfer the cheese mixture to an 8 x 8-inch (20 x 20 cm) baking dish. Spread it into an even layer with a spatula, making sure the corners are filled so the dip heats evenly.
  9. Bake Until Hot.
  10. Place the baking dish on the center rack and bake at 375°F (190°C) for about 20 minutes. The edges should be gently bubbling and the surface should look hot and softened, with some melted cheddar visible.
  11. Prepare the Pepper Jelly.
  12. While the dip finishes baking, place the pepper jelly in a small microwave-safe bowl. Heat for 15 to 25 seconds, stirring halfway through, until the jelly loosens and becomes easy to pour.
  13. Add the Topping.
  14. Remove the baking dish from the oven and let it rest for 5 minutes. Spoon the warmed pepper jelly evenly over the cheese, spreading gently so you don't mix it into the cheese layer.
  15. Garnish and Serve.
  16. Sprinkle the chopped scallions over the pepper jelly: Serve the dip warm with the buttery round crackers. The cheese should be soft enough to scoop without running off the crackers.

Notes

Refrigerator: Allow the dip to cool, then transfer leftovers to an airtight container and refrigerate within 2 hours of serving. Store at 40°F (4°C) or below for up to 4 days. The pepper jelly may mix into the cheese during storage, but that's normal. Freezer: Freezing isn't recommended for the best texture because cream cheese can become grainy and release moisture after thawing. If you need to freeze it, use an airtight freezer-safe container and keep it at 0°F (-18°C) for up to 1 month for best quality. Thaw overnight in the refrigerator before reheating.

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