PEPPER JELLY DIP

Ingredients

• 1/4 cup pine nuts, toasted
• 8 ounces cream cheese, room temperature
• 1 cup hot pepper jelly, I like red Raspberry Jalapeño
• 2 cloves garlic, finely minced
• 1/4 cup fresh cilantro, chopped
• 5 ounces sharp Cheddar cheese, grated

Instructions

1. Preheat oven to 325°.
2. Line a baking sheet with parchment paper and add the pine nuts in a single layer.  Toast in oven until golden, about 8 minutes.  (I buy pine nuts already toasted at Harris Teeter so I can skip this stage.)
3. Place the cream cheese, 1/2 cup of the jelly, garlic, cilantro and Cheddar in a food processor.  Process until evenly blended.
4. Add the cheese mixture to the serving dish and spread evenly.
5. Refrigerate at least 2 hours.
6. Spread the remaining jelly evenly across the top of surface and sprinkle with pine nuts.
7. Refrigerate again until well chilled or  up to 24 hours.
8. Serve with sliced bread triangles, crackers or Belgian endive cups.

By KathyMillerTime
Favorites From Half-Mile Farm Cookbook