Step 1

Add the cream cheese, mayo, 6 green onions, cheddar cheese, red pepper, water chestnuts and all the seasonings to a bowl, use a hand mixer and blend on medium/high for 2 minutes or until all the ingredients are well combined.

Step 2

Spray a 9 x 12 casserole dish with non stick spray and spread your cream cheese mixture evenly across the dish.

Step 3

Heat your oven to 375 degrees. *all ovens are different so adjust the time and temp to your oven.

Step 4

Crush up the sleeve of crackers into smaller bits and pieces and sprinkle across the cream cheese mixture evenly.

Step 5

Bake for about 35 minutes. All ovens are different so keep an eye on this the first time you make this. It is done when it is golden brown on top and bubbling up the sides.

Step 6

While the cream cheese mixture bakes, add your pepper jelly to a small sauce pan and heat on low until it is a liquid like consistency. Whisk or stir it while it heats, make sure it doesn't burn.

Step 7

When the cream cheese is baked and bubbly, pull it from the oven, while it is warm, pour the warm pepper jelly over the top evenly. I drizzle it back and forth.

Step 8

Then top the whole dip with the crumbled, cooked bacon and finish this with adding the rest of the green onions.

Step 9

Serve warm with the butter crackers.