Bacon Pepper Jelly Dip
If you’re looking for an appetizer that’s equal parts creamy, savory, sweet, and totally addictive, this Bacon Pepper Jelly Dip is about to become your new party favorite. It’s rich and cheesy with smoky bacon throughout, then topped with a glossy layer of sweet heat from pepper jelly. Serve it warm with crackers and watch it disappear in minutes.
This dip is perfect for holidays, game nights, potlucks, or anytime you want a no-stress crowd-pleaser that feels a little extra special. With simple ingredients and just a few minutes of prep, it delivers big flavor without the hassle.
Why You’ll Love This Bacon Pepper Jelly Dip
- Creamy + Savory + Sweet: The combo of cheeses, bacon, and pepper jelly hits every flavor note.
- Easy to Make: Just mix, bake, and top—done.
- A Step Up From Traditional Dips: Boursin adds that gourmet, herb-infused flavor that makes this appetizer stand out.
- Perfect for Entertaining: Warm, melty, and beautifully layered—ideal for any party spread.
- Always a Hit: There are never leftovers. Ever.
Ingredients You’ll Need
- Cream cheese
- Boursin cheese
- Shredded cheddar
- Cooked bacon – I recommend using this method of baking bacon.
- Green onions
- Garlic powder
- Onion powder
- Pepper jelly
- Crackers for serving
Simple ingredients, huge payoff.
Tips for the Best Pepper Jelly Dip
- Soften the cream cheese for a smoother, easier-to-mix base.
- Use freshly cooked bacon instead of pre-packaged bits—it gives better flavor and texture.
- Don’t skip the Boursin. It melts beautifully and adds an herby richness that makes this dip special.
- Choose your pepper jelly heat level: mild, medium, or hot depending on your crowd.
- Bake just until warm, not browned. You want melty, not dry.
- Serve immediately. The warm dip + cool jelly contrast is perfection.
What to Serve With Bacon Pepper Jelly Dip
- Ritz crackers
- Wheat thins
- Crostini
- Pita chips
- Pretzel crisps
- Celery sticks
- Sliced bell peppers
- Mini naan rounds
It also pairs beautifully on a charcuterie or appetizer board.
Here are a few of our other favorite appetizers, that would be great to serve it with:
- Crudite Platter with Roasted Veggies
- Taco Chip Dip
- Lemon Pepper Wings (Oven & Airfryer)
- Stuffed Mushrooms
- Spinach Dip
Variations and Add-Ins
- Spicy version: Use hot pepper jelly or add diced jalapeños.
- Smoky twist: Add a pinch of smoked paprika.
- Extra cheesy: Stir in pepper jack or Gruyère.
- More herb flavor: Toss in chopped fresh chives or parsley.
FAQ
Can I make this ahead of time?
Yes! Mix the base and spread it in the dish. Refrigerate up to 24 hours. Bake right before serving, then top with pepper jelly.
What if I don’t have Boursin?
You can swap with whipped garlic-herb cream cheese, but Boursin gives the best flavor.
Can I serve this cold?
It’s best warm—the cheese softens and the pepper jelly melts slightly into the dip.
Can I use bacon bits?
Use real bacon if possible for the best texture and smoky flavor.
Bacon Pepper Jelly Dip
Ingredients
- 8 ounces cream cheese softened
- 5.3 oz Boursin cheese
- 1 cup shredded cheddar cheese
- 1 cup bacon cooked and diced
- 3 Tbsp chopped green onions
- 1 tsp garlic powder
- 1 tsp onion powder
- 11 ounces pepper jelly
- Crackers for serving
Instructions
- In a large bowl, combine the cream cheese, Boursin, shredded cheddar, bacon, garlic powder, and onion powder. Beat until well mixed and smooth.
- Add the green onions and fold them in with a spatula until evenly incorporated.
- Spread the mixture into a pie dish or shallow baking dish.
- Bake at 350°F for 12–15 minutes, or until warmed through and melty.
- Remove from the oven, spread the pepper jelly over the top, and serve immediately with crackers.
- Enjoy!
Notes
Smoky twist: Add a pinch of smoked paprika.
Extra cheesy: Stir in pepper jack or Gruyère.
More herb flavor: Toss in chopped fresh chives or parsley.
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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