Red Pepper Jelly Dip made with Stonewall Kitchen's famous red pepper jelly!
2 blocks of cream cheese, softened, and stirred up,
add 2 eggs, scoop of garlic, and 1 bag of shredded cheese...
I like the Cabot extra sharp. Add a scoop of the red pepper jelly,and mix it all up good. Cook at 325 for about 20-30 mins.
When its all bubbly, take out, add the rest of the jar of red pepper jelly to top. Serve warm with rigid chips or crackers.