Step 1

For this recipe I recommend using freshly shredded cheese. I use a brick of the cheese and grate it on the thicker side. The thicker shreds are best for this dip.

Step 2

Soften the cream cheese and whip on high speed with a hand mixer or stand mixer.

Step 3

Add all the seasonings and herbs except the chives.

Step 4

Add the shredded cheese a little at a time until this is all well blended.

Step 5

Whip for 1 minutes on high.

Step 6

Spread the mixture on a dish, cover and refrigerate overnight. I used about a 6 inch plate with little bit higher sides.

Step 7

When ready to serve, spread the pepper jelly all over the top. Then sprinkle the chives. Server with butter round crackers. *You can use more or less pepper jelly.