Creamy Pepper Dip

This cream cheese dip gets its kick from chopped hot pepper rings plus a splash of their briny pickling liquid, which spreads heat evenly through the creamy base. Then comes the twist: apple (or orange) jelly stirred in for a subtle sweetness that tempers the burn.

Crunchy bits of celery, bell pepper, and finely chopped onion give the smooth dip some texture to chew on. It’s a simple stir-together recipe with no cooking, but the two-hour chill is what brings all the flavors together.

Garnish with whole pepper rings on top so everyone knows what they’re getting into before they dip.

Kitchen Tips

• Soften the cream cheese fully at room temperature before mixing. Cold cream cheese stays lumpy no matter how hard you stir.
• Add the pepper ring liquid a little at a time and taste as you go. It’s salty and spicy, and you can always add more but can’t take it back.
• Chop the vegetables very fine. Large pieces fall off crackers and make the dip hard to scoop.
• This dip tastes even better the next day after the flavors have had overnight to meld.

Variations

• Use pepper jelly instead of apple jelly for an extra peppery-sweet kick.
• Stir in crumbled bacon for a smoky, meaty addition.
• Swap hot pepper rings for pickled jalapenos if that’s what you have in the pantry.